Effect of Typical Edible Colloid on in Vitro Digestive Characteristics of Cheese Stick

Abstract

Cheese sticks are an oil-in-water emulsion gel system. Natural colloids, such as locust bean gum, are incorporated into the water phase, influencing the emulsification system and modifying the morphology and texture. These colloids play a crucial role in determining the consistency, taste, and texture of cheese sticks. In this study, 12 types of emulsion gel systems for cheese sticks were prepared using carrageenan (CG), locust bean gum (LBG), and guar gum (GG), which are commonly used hydrophilic colloids in commercial cheese sticks. The effects of these different colloids on the structure, viscosity, texture, and digestive characteristics of cheese sticks were systematically investigated under in vitro static and dynamic digestion conditions. The results revealed that the colloids impacted the aggregation state and interfacial properties of fats and proteins within the cheese sticks, hindering digestive enzymes from accessing the surface of the particles inside the cluster. This, in turn, inhibited lipid digestibility, thereby altering the digestion and absorption properties of the cheese sticks.

Keywords: Cheese stick, Structure, Static digestion in vitro, Dynamic digestion in vitro, Proteolysis, fatty acid profile