In this study, we investigated agar–soy protein isolate emulsion gels as plant-based fat mimics, focusing on the effects of oil type and droplet size. Emulsion gels were prepared with canola oil, rice bran oil, or eugenol in either microsized (~69–77 µm) or nanosized (~120–262 nm) forms, and their properties were systematically compared with pork fat. Nanosized emulsions produced finer and more homogeneous networks, while microsized ones showed higher mechanical strength. Rice bran oil nanosized gels exhibited balanced strength, high water-holding capacity, and low syneresis, indicating enhanced network compactness and stability. These effects were associated with phenolic components that reinforced the gel matrix. Eugenol-based gels showed a dual role of phenolics: microsized gels enhanced hardness and freeze–thaw resistance, whereas nanosized gels exhibited reduced structural integrity. Thermal analysis confirmed the absence of triglyceride melting transitions, although rice bran oil nanosized gels showed the highest transition enthalpy. FT-IR analysis revealed stronger protein–phenolic interactions in microsized gels and tighter molecular packing in nanosized ones. These findings highlight the potential of combining phenolic-rich oils with droplet-size control to design structured plant-based fats.

The research is based on graduate student work.