Description
Cold‑set soy protein emulsification creates a stable, gelled oil‑in‑water emulsion by cooling soy protein isolates to 4 °C.
Technical
During cooling, soy proteins (glycinin and β‑conglycinin) undergo conformational changes that expose sulfhydryl groups, enabling disulfide bond formation and hydrophobic interactions. These cross‑links assemble into a three‑dimensional network that traps oil droplets, yielding a firm, gelled emulsion. Lecithin addition reduces interfacial tension, further stabilizing the system.
Science
Primary Reaction
Protein self‑assembly via disulfide cross‑linking and hydrophobic aggregation during cooling
Sensory Profile
Aroma ()
nuttybeanysubtletofu-likeearthy
Origin & History
Civilization
Japanese
Era
Traditional tofu production