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Zein oil-bearing gel and preparation method thereof

A zein and gel technology, which is applied to the production/processing of edible oil/fat components, edible oil/fat, etc., can solve the problems of increased production cost, complicated process, food safety, etc., and achieves low cost and raw materials. Simple and stable results

Active Publication Date: 2018-06-26
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of additional additives such as stabilizers and divalent salts increases production costs, and may also cause problems such as food safety and environmental protection, and the traditional preparation method has high energy consumption and complicated processes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The following steps were used to prepare zein oleaginous gel:

[0041] Step 1: Disperse 50 kg of zein powder in 1000 liters of acetic acid, mechanically stir for 12 hours, and solvate to obtain a zein solution;

[0042] Step 2: Slowly add 4000 liters of water into the zein solution, while stirring at a speed of 1000 rpm for 15 minutes to obtain a zein dispersion;

[0043] It was determined that the obtained zein dispersion liquid had an average particle size of ~211nm, a potential of +21mV, and a good monodispersity, indicating that the system was relatively stable.

[0044] Step 3: Stir and mix the zein dispersion liquid obtained in step 2 with 5000 liters of peanut oil, and then homogeneously disperse it through a high-speed disperser for 2 minutes at a speed of 23000 rpm to obtain an emulsion, and place it for 2 minutes Days later, a milky white zein oleaginous gel was obtained.

[0045] It was determined that the particle size of the obtained zein oil-containing g...

Embodiment 2

[0047] The following steps were used to prepare zein oleaginous gel:

[0048] Step 1: Disperse 100 kg of zein powder in 1000 liters of acetic acid, mechanically stir for 12 hours, and solvate to obtain a zein solution;

[0049] Step 2: Slowly add 4000 liters of water into the zein solution, while stirring at 1000 rpm for 15 minutes to obtain a zein dispersion;

[0050] It was determined that the average particle size of the obtained zein dispersion liquid was ~230nm, the potential was +20mV, and the monodispersity was good, indicating that the system was relatively stable.

[0051] Step 3: Stir and mix the zein dispersion obtained in step 2 with 5000 liters of soybean oil, and then homogeneously disperse it in a high-speed disperser for 2 minutes at a speed of 23000 rpm to obtain an emulsion, and place it for 1 Days later, a milky white zein oleaginous gel was obtained.

[0052] It was determined that the particle size of the obtained zein oil-containing gel was ~19 μm, and ...

Embodiment 3

[0054] The following steps were used to prepare zein oleaginous gel:

[0055] Step 1: Disperse 100 kg of zein powder in 1000 liters of acetic acid, mechanically stir for 12 hours, and solvate to obtain a zein solution;

[0056] Step 2: Slowly add 3000 liters of water into the zein solution, while stirring at 1000 rpm for 15 minutes to obtain a zein dispersion;

[0057] It was determined that the average particle size of the obtained zein dispersion liquid was ~529nm, and the potential was +15mV. The monodispersity was relatively good, indicating that the system was relatively stable.

[0058] Step 3: Stir and mix the zein dispersion obtained in Step 2 with 4000 liters of linseed oil, and then homogeneously disperse it in a high-speed disperser for 3 minutes at a speed of 23000 rpm to obtain an emulsion, and place After 3 days, a milky white zein oleaginous gel was obtained.

[0059] It was determined that the particle size of the obtained zein oil-containing gel was ~18 μm, ...

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Abstract

The present invention provides a simple and convenient preparation method of zein oil-bearing gel suitable for industrial production. The preparation method includes the following steps: dissolving zein in acetic acid with a solid-to-liquid ratio of 50-150:1000 at first, thereby obtaining zein solution; then slowly adding water to the zein solution accompanied by slowly stirring the mixture at thesame time, thereby obtaining zein dispersing solution; and then, mixing the zein dispersing solution with oil and fat, and carrying out high-speed homogenization treatment, thereby obtaining a milky-white zein oil-bearing gel product. The zein oil-bearing gel produced by the preparation method of the invention is not only simple in process and low in cost, but also safe, environmentally friendlyand capable of replacing partial hydrogenated oil and fat and saturated oil and fat for the use in solid or semi-solid foods, such as mayonnaise, condensed milk, cream, cakes, etc.

Description

technical field [0001] The invention belongs to the field of deep processing of zein, and in particular relates to a zein oil-containing gel and a preparation method thereof. The oil-containing gel has good stability and can be used in the field of food or medicine. Background technique [0002] The preparation of solid or semi-solid foods such as butter, spreads, and cakes usually requires the use of large amounts of partially hydrogenated fats or saturated animal fats, among which partially hydrogenated fats often contain trans fatty acids. Excessive intake of trans fatty acids and saturated fatty acids can increase blood cholesterol, thereby increasing the risk of cardiovascular disease. In products such as cream, due to the need to provide a certain spreadability, the product is required to have a certain hardness and plasticity. If the oils rich in saturated fatty acids or partially hydrogenated oils (partial hydrogenation will produce trans fatty acids) used in the ab...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/04
Inventor 刘泽龙杨晓泉邹苑曹振宇杨佳
Owner COFCO GROUP
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