2.3. Preparation of Imitation Cheese

The formulation of the control imitation cheese consisted of 38.0 g of soy protein isolate (SPI) (Sungpoong Co., Anseong, Korea), 341.8 g of water, 3.8 g of salt (CJ Co., Seoul, Korea), 22.8 g of tapioca starch (Heungyil, Seoul, Korea), 15.2 mL of lemon juice (Kaya Korea, Seoul, Korea), 13.5 g of agar powder (Ehomebakery, Incheon, Korea), 24.0 g of sugar (Samyang Co., Seoul, Korea), and 51.0 g of palm oil. The agar powder with water was agitated at 200 rpm for 10 min by using a stirrer (WiseStir, Daihan Scientific, Wonju, Korea). The sugar was then added and mixed for 1 min. This mixture was heated on a hot plate (Kitchenflower Co., Gimpo, Korea) for 2 min, and the palm oil was then added, followed by agitation for 1 min. Afterward, SPI, water, salt, tapioca starch, and lemon juice were added to the mixture and agitated with heating for 8 min. The resulting sample was poured into a plastic container (length = 130 mm, width = 90 mm, height = 60 mm), cooled to room temperature for 30 min, and then stored in a refrigerator overnight. In the case of the oleogel samples, the palm oil was replaced with three different oleogels (3, 6, and 9%) on an equal weight basis.