INFORM February 2025 Volume 36 (2)

inform February 2025, Vol. 36 (2) • 35

experiments indicated that SLACs enhanced the oxidative stability of flaxseed oil, with elevated initial oxidation temperatures and reduced levels of oxidative products. In a simulated gastrointestinal digestion model, SLACs-stabilized structured emulsions exhibited sustained release and lower final contents of fatty acids, suggesting superior resistance to bile acids and digestive enzymes compared to PG2000, a chemically modified food starch (i.e. OSA-starch) refined from waxy maize. Our findings provide an effective strategy for enhancing lipid antioxidation and regulating intestinal digestion. Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods Difonzo, G., et al ., LWT , 207, 116620, 2024. https://doi.org/10.1016/j.lwt.2024.116620 The study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-frac tionated proteins of red lentil (RL) and black chickpea (BC), and containing three percentages of sunflower seed oil (5%, 10% and 15%). The EFG were then used as fat replacers in the formulation of low-fat brioches. The EFG showed shear thinning behavior, and the EFG containing 15% oil was found to have the highest consistency index. EFG viscosity and viscoelasticity were significantly affected by RL and BC, oil concentration and storage (4 °C for 24 h). EFG

made using BC was selected for vegan brioche production due to its lower concentration of undesirable volatile compounds linked to pulse flavor. All the vegan brioches obtained met the criteria for labeling as “low-fat” (Regulation (EC) No 1924/2006). The use of EFG reduced total porosity and pore connectivity but increased hardness and chewiness. The brioche made with EFG containing 15% oil had the lowest levels of hardness and chewiness, and was most similar to the control in its volatile profile and typical brioche odor. These results indicate that EFG containing 15% oil has the potential to replace fat in the production of vegan brioches.

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Bryan Yeh has over 30+ years of senior leader experience in the agribusiness, biofuels, energy, food, management con sulting, renewable chemicals, synthetic biology, and water industries. He is based in Walnut Creek, California.

Mucilage is a complex polysaccharide that is found in a number of oilseeds such as flax, camelina and chia. Historically mucilage has been used in a plethora of different applications, however an area of personal interest is the use of mucilage in edible applications. The

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