Nur Istianah, Ju Hyun Min, Teti Estiasih, Widya Dwi Rukmi Putri, Sri Suhartini, Young Hoon Jung
The utilization of microfibrillated cellulose (MFC) in a Pickering emulsion has become popular recently. However, its application on semi-solid emulsion gel (EG) for cheese structuring has not been invented yet. This study aimed to investigate the effect of Gelidium amansii-derived MFC addition on the thermo-physical properties of EG composite as the ingredient for vegan cheese manufacture. MFC and isolated soy protein (ISP) were incorporated in the EG composites at the concentration levels of 0–1.0 % wt. and 5–30 % wt. accordingly. As a result, the interaction of MFC and ISP could increase the emulsion gel network through the oil droplets bridging and stabilizing under the microfibrillar network of MFC. Higher MFC concentration improves gel stability and texture but reduces the lightness and meltability at a particular ISP level. The prepared cheese model using the selected EG composite (MFC 0.25 % - ISP 15 %) and corn starch hydrogel has a close color, texture, and meltability compared to the commercial dairy sliced cheese. In conclusion, MFC has a critical role in regulating the thermo-physical properties of EG–based cheese alternatives. © 2025
School of Food Science and Biotechnology, Food and Bio-industry Institute, Kyungpook National University, Daegu, 41566, South Korea; Department of Food Science and Biotechnology, Universitas Brawijaya, Malang, 65145, Indonesia; Department of Agro-industrial Technology, Universitas Brawijaya, Malang, 65145, Indonesia
