Thermomechanically micronized sugar beet pulp: Stabilizing emulsion gels as mayonnaise alternatives

• Soluble and insoluble fractions were obtained from micronized sugar beet pulp. • Soluble elements (SBPS) could adsorb onto insoluble fibrous particles (IFPs). • Hydrophobic interaction was the driven force of the IFPs-SBPS interaction. • Non-saccharide fraction of both SBPS and IFPs paid a role in the interaction. • SBPS and IFPs depicted synergistic emulsification performance. This work aimed to use thermomechanically micronized sugar beet pulp (MSBP) to stabilize emulsion gels as mayonnaise alternatives. MSBP was a co-stabilized system comprising ∼60% cellulosic fiber and ∼40% soluble elements (mainly sugar beet pectic polysaccharide). Using a one-pot homogenization strategy, stable gel-liked emulsions with tunable properties could be fabricated as increasing oil-volume fraction (≥ 0.4) and MSBP concentration (≥ 0.9 wt%), which showed good tolerance under wide pH range (2–10), high ionic strength (1000 mM Na + ), storage (30 d), and thermal treatment (90°C). In the model mayonnaise recipe (pH 3.0 with sucrose and salt), egg-yolk could be partially or completely replaced by MSBP to fabricate mayonnaise, which showed similar visual appearances, rheological, and tribological properties as egg-yolk-stabilized mayonnaise and commercial mayonnaise. However, efforts were still needed to improve the creaminess and smoothness of MSBP-stabilized mayonnaise. As solid particles, MSBP adsorbed onto the interface as a robust physical barrier to inhibit lipid oxidation and digestion, catering for the healthy requirement of less fat and cholesterol intake.