Figure 1.

Fourier-transform infrared (FT-IR) spectra of the emulsion gels. The konjac (4%, w/w) emulsion gels were supplemented with various concentrations of cyclodextrin (CD; 0–8%, w/w). The peaks detected at wavelengths 3350 and 1641 cm⁻¹ indicate O-H stretching, while those detected at 2924 and 2853 cm⁻¹ indicate -CH₂- stretching in long-chain fatty acids. The peaks detected at wavelengths of 1745 and 1029 cm⁻¹ indicate C=O stretching in fatty acid esters and C-O stretching vibration in anhydro-glucose units, respectively (n = 3). Red, CD0 (0% CD-supplemented konjac-based emulsion gel); yellow, CD2 (2% CD-supplemented konjac-based emulsion gel); green, CD4 (4% CD-supplemented konjac-based emulsion gel); blue, CD6 (6% CD-supplemented konjac-based emulsion gel); black, CD8 (8% CD-supplemented konjac-based emulsion gel).