Composite fat simulant and preparation method thereof

A fat simulant, a composite technology, applied in the production/processing of edible oil/fat components, edible oil/fat, etc., to achieve the effects of improving instability, good water holding capacity, rheological stability, and good solubility

Active Publication Date: 2015-05-13
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to address the defects of high calorie and high saturated fat in current cream products, overcome the deficiencies of the prior art, and provide a compound fat simulant and a preparation method thereof. The method of the present invention uses whey protein and carbohydrate The c

Method used

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  • Composite fat simulant and preparation method thereof
  • Composite fat simulant and preparation method thereof
  • Composite fat simulant and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A compound fat simulant, its composition and mass percentage are as follows:

[0047]

[0048] The composite additive is composite additive 1.

[0049] The preparation method of the above-mentioned composite fat simulant, the steps are as follows:

[0050] (1) Superfine pulverization and aging: After superfine pulverization of whey protein (protein content 50% to 100%), superfine protein powder with a particle size distribution mainly in the range of 600nm to 10μm is obtained, and the dissolved concentration is 0.10 g / mL whey protein dispersion, use citric acid to adjust the pH to 4.0, heat treatment in a constant temperature water bath at 85°C for 10 minutes, cool to room temperature, and then place it at 4°C for 10 hours to obtain an aged whey protein solution ;

[0051] (2) Micronization: micronize the protein dispersion obtained by aging at 10000r / min for 5 minutes to obtain a whey protein microparticle dispersion;

[0052] (3) Preparation of xanthan gum and p...

Embodiment 2

[0055] A compound fat simulant, its composition and mass percentage are as follows:

[0056]

[0057] The composite additive is composite additive 2.

[0058] The preparation method of the above-mentioned composite fat simulant, the steps are as follows:

[0059] (1) Superfine pulverization and aging: After superfine pulverization of whey protein (protein content 50% to 100%), superfine protein powder with a particle size distribution mainly in the range of 600nm to 10μm is obtained, and the dissolved concentration is 0.10 g / mL whey protein dispersion, use citric acid to adjust the pH to 6.5, heat treatment in a constant temperature water bath at 80°C for 20 minutes, cool to room temperature, and then place it at 4°C for 16 hours to obtain whey protein aged liquid ;

[0060] (2) Micronization: micronize the protein dispersion obtained by aging at 10000r / min for 5 minutes to obtain a whey protein microparticle dispersion;

[0061] (3) Preparation of xanthan gum and pectin...

Embodiment 3

[0064] A compound fat simulant, its composition and mass percentage are as follows:

[0065]

[0066] The composite additive is composite additive 1.

[0067] The preparation method of the above-mentioned composite fat simulant, the steps are as follows:

[0068] (1) Superfine pulverization and aging: After superfine pulverization of whey protein (protein content 50% to 100%), superfine protein powder with a particle size distribution mainly in the range of 600nm to 10μm is obtained, and the dissolved concentration is 0.15 g / mL whey protein dispersion, use citric acid to adjust the pH to 4.0, heat treatment in a 90°C constant temperature water bath for 35 minutes, cool to room temperature, and then place it at 4°C for 20 hours to obtain whey protein aged liquid ;

[0069] (2) Micronization: the aging protein dispersion was subjected to micronization treatment at 15000r / min for 9 minutes to obtain a whey protein microparticle dispersion;

[0070] (3) Preparation of xantha...

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Abstract

The invention relates to a composite fat simulant, which comprises the following components by weight: 50-75 parts of a whey protein particle dispersion solution; 14-40 parts of a xanthan gum system; 6-10 parts of a pectin system; and 4-9 parts of a composite additive. According to the invention, the xanthan gum system, the pectin system and the whey protein particle system in certain proportion are employed for compounding, and the obtained sample has heavy milk flavor and no peculiar smell. After whipping treatment, fine bubbles can be formed inside the sample, the character and texture of a cream product can be well simulated, and the rough taste and unstable state existing during compounding of single colloid and a protein system can be significantly improved. The stimulant provided by the invention can reduce and even replace cream products applied to cake decoration and other non-high temperature treated high fat food. By adjusting the compounding proportion of the whey protein particle dispersion solution and the colloid system, different texture fat stimulants can be obtained and can reduce or even replace cream products for processing low fat food, thus expanding the scope of application.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a composite fat simulant and a preparation method thereof. Background technique [0002] Excessive fat intake is one of the important causes of obesity and cardiovascular disease. With the development of society and the improvement of living standards, people have generally realized that excessive intake of fat is harmful to health, but reducing the amount of fat will deteriorate the palatability and processing performance of food. Applying fat simulants to the production of high-fat products can not only reduce the calories of food, but also ensure that the products have good taste, texture and corresponding processing performance. [0003] At present, fat mimics can be roughly divided into three categories: chemically synthesized fat matrix, protein matrix and carbohydrate matrix mimics. Chemosynthetic fatty matrix mimics are limited in application due to their tende...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/04
Inventor 张民孙婵婵刘锐吴涛
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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