Microfibrillated cellulose derived from Gelidium amansii controls the thermo-physical properties of emulsion gel composite as the base for cheese alternative

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.