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Method for preparing edible grease gel with Pickering emulsion as template

A technology of edible fat and edible oil, which is applied in the fields of edible oil/fat, application, food science, etc. It can solve the problems that are difficult to control and affect the gel ability, and achieve the effects of easy operation, inhibition of oil-water phase separation, and safe and environmentally friendly raw materials

Active Publication Date: 2016-10-12
河南福美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The type and amount of gelling factor significantly affect the gelling ability of the system, and the process has disadvantages such as being difficult to control. At the same time, it is very sensitive to complex food systems and affects its gelling ability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 0.11g soybean protein isolate and dissolve in 11mL distilled water, stir with a magnetic stirrer for 2 hours, centrifuge at 6000×g for 10 minutes, remove insoluble matter, store at 4°C for 12 hours, heat in a water bath at 95°C for 30 minutes in a sealed glass bottle, Form a suspension of soybean protein isolate nanoparticles; weigh 0.1 g of xanthan gum and dissolve it in 10 mL of distilled water, mix it with 10 mL of soybean protein isolate suspension, mix well, slowly add 20 mL of soybean oil to it, and use high-speed shear The machine sheared for 5 minutes under the condition of 19,000 rpm to obtain a uniform emulsion, and then transferred the emulsion to a large petri dish, and dried it to a constant weight at 50°C in a blast drying oven to obtain an edible oil gel .

[0025] The edible oil gel consists of edible oil, soybean protein isolate and polysaccharide (xanthan gum), wherein the mass fraction of edible oil is 99.0%, the mass fraction of soybean protein...

Embodiment 2

[0028] Weigh 0.22g soybean protein isolate and dissolve in 11mL distilled water, stir with a magnetic stirrer for 2 hours, centrifuge at 6000×g for 10 minutes, remove insoluble matter, store at 4°C for 12 hours, heat in a water bath at 95°C for 30 minutes in a sealed glass bottle, Form a suspension of soybean protein isolate nanoparticles; weigh 0.1g of xanthan gum and dissolve it in 10mL of distilled water, mix it with 10mL of soybean protein isolate suspension after mixing, slowly add 10mL of soybean oil to it after mixing, and use high-speed shear The machine sheared for 5 minutes under the condition of 19,000 rpm to obtain a uniform emulsion, and then transferred the emulsion to a large petri dish, and dried it to a constant weight at 50°C in a blast drying oven to obtain a grease gel.

[0029] The edible oil gel consists of edible oil, soybean protein isolate and polysaccharide, wherein the mass fraction of edible oil is 97.0%, the mass fraction of soybean protein isolate ...

Embodiment 3

[0032] Weigh 0.11g soybean protein isolate and dissolve in 11mL distilled water, stir with a magnetic stirrer for 2 hours, centrifuge at 6000×g for 10 minutes, remove insoluble matter, store at 4°C for 12 hours, heat in a water bath at 95°C for 30 minutes in a sealed glass bottle, Form a suspension of soybean protein isolate nanoparticles; weigh 0.05g of xanthan gum and dissolve it in 10mL of distilled water, mix it with 10mL of soybean protein isolate suspension after mixing, slowly add 10mL of corn oil to it after mixing, and use high-speed shear The machine sheared for 10 minutes under the condition of 20,000 rpm to obtain a uniform emulsion, and then transferred the emulsion to a large petri dish, and dried it to a constant weight in a vacuum oven at 45°C to obtain an edible oil gel.

[0033]The edible oil gel consists of edible oil, soybean protein isolate and polysaccharide, wherein the mass fraction of edible oil is 98.1%, the mass fraction of soybean protein isolate is ...

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Abstract

The invention relates to a method for preparing edible grease gel with a Pickering emulsion as a template. Firstly, an oil-in-water type emulsion with soybean isolate protein nanoparticles as an emulsifier and xanthan gum as a gel enhancer is prepared, moisture in the emulsion is removed with a drying means, and the edible grease gel containing little water is obtained. By comparison with a traditional emulsion, particles can be adsorbed to an oil / water interface of the oil-in-water type emulsion irreversibly, accordingly, coalescence and flocculation of liquid drops and curing of Ostwald are effectively inhibited, and the emulsion can keep stable for months or years. With the adoption of the preparation method, grease which does not contain trans-fatty acids and low-content saturated fatty acids can be obtained and can replace part of solid or semi-solid fat in food. The method has the advantages that operation is simple and convenient, raw materials are safe and environment-friendly and the like.

Description

technical field [0001] The invention relates to a method for preparing edible oil gel, in particular to a method for preparing edible oil gel by using Pickering emulsion as a template. Background technique [0002] As the consumption of food-specific oils and fats develops in the direction of multi-variety, multi-grade, and composite, my country has become the world's largest consumer of food-specific oils and fats. At present, most of the margarine or spread products on the domestic market use hydrogenated oil as the main component, and the mass fraction of trans fatty acids is 5-11%. Studies have shown that excessive intake of trans fatty acids and saturated fatty acids has adverse effects on human health, such as increasing the risk of metabolic syndrome such as diabetes, obesity and cardiovascular disease. Therefore, it is of great practical significance to actively develop food-specific oils with low / zero trans fatty acids and low saturated fatty acids. The organogela...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/007A23D9/04
Inventor 徐化能刘洋徐亚孟
Owner 河南福美生物科技有限公司
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