In this study, different combinations of hydrocolloids were used to produce a low‐oil spreadable emulsion gel using flaxseed oil. The effect of different levels of locust bean gum (0%–0.25%), κ‐carrageenan (0%–2%), xanthan gum (0%–3.5%), and maltodextrin (0%–20%) on the sensory attributes of the product and instrumental hardness was investigated using response surface methodology. Optimization of the formulation by Design Expert software introduced formulations with high spreadability acceptance, desirable sensory properties, and acceptable instrumental hardness. The optimized formulation contained 0.09% locust bean gum, 1.95% carrageenan, 0.8% xanthan gum, and 10% maltodextrin mixed into an emulsion gel containing 19% flaxseed oil. The resultant emulsion gel was shear‐thinning and had G′ value greater than G″ at all tested frequency ranges. This new product could be a healthy alternative for spreadable fat, margarine, and butter as it contains ω‐3 essential fatty acids and low levels of saturated and total fat content.

中文翻译：

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在水胶体基质中使用亚麻籽油生产可涂抹的乳液凝胶

在这项研究中，使用水胶体的不同组合使用亚麻籽油生产低油分散性乳液凝胶。刺槐豆胶（0％–0.25％），κ-角叉菜胶（0％–2％），黄原胶（0％–3.5％）和麦芽糊精（0％–20％）的不同含量对感觉的影响使用响应表面方法研究了产品的属性和仪器硬度。通过Design Expert软件对配方进行优化后，所引入的配方具有较高的可扩展性，理想的感官性能和可接受的仪器硬度。优化的配方包含0.09％的刺槐豆胶，1.95％的角叉菜胶，0.8％的黄原胶和10％的麦芽糊精，混入含有19％亚麻籽油的乳液中。所得乳液凝胶经过剪切稀化，在所有测试频率范围内的G'值均大于G''。