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Method for preparing fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion

A fat substitute, cassava starch technology, applied in food science and other fields, can solve the problems of low-fat food audience acceptance and commercial success rate limitations, changes, and unsatisfactory problems

Active Publication Date: 2019-06-28
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, audience acceptance and commercial success of low-fat foods is limited when fat is removed, resulting in undesirable changes in product appearance, aroma, mouthfeel, and texture

Method used

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  • Method for preparing fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion
  • Method for preparing fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion
  • Method for preparing fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion

Examples

Experimental program
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Effect test

specific Embodiment approach 1

[0008] Embodiment 1: Step 1. Weigh a certain amount of whey protein isolate (WPI) powder and disperse it in deionized water. Stir it with a magnetic stirrer at room temperature for at least 1 hour to fully dissolve it, and prepare it into 4% (w / v ) protein dispersion. The WPI protein dispersion was divided into two equal volumes, one of which was heated in a water bath at 90°C for 5 minutes, and then quickly cooled to room temperature after being taken out, which was expressed as Pre-heated whey protein isolate (H-WPI ). Whey protein concentrate (WPC) and pre-heated whey protein concentrate (Pre-heated wheyproteinconcentrate, H-WPC) dispersion were prepared by the same method. Mix 90 mL of these four protein dispersions with 10 mL of rapeseed oil respectively, and use an Ultra-Turrax homogenizer to homogenize at 13,500 rpm for 2 min to obtain a coarse emulsion. The obtained coarse emulsion was homogenized under the condition of 40 MPa, and the homogeneous liquid (fresh emuls...

specific Embodiment approach 2

[0009] 1. Embodiment two: the difference between this embodiment and embodiment one is that the cassava modified starch concentration is 0, 1.5, 3, 4.5, 6%, w / v in the cassava modified starch-emulsion mixture.

specific Embodiment approach 3

[0010] 2. Specific embodiment three: the difference between this embodiment and specific embodiment one is that tapioca modified starch concentration is 0,1.5,3,4.5,6% in cassava modified starch-linseed gum (0.01%, w / v) mixture , w / v.

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Abstract

The invention discloses a method for preparing a fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion. Fat is an essential component in daily diet and playsan important role in determining physical and chemical properties and sensory characteristics of food, especially some emulsion-based foods such as mayonnaise. However, scientific research shows thatexcessive fat intake can harm health, so that the method for preparing the fat substitute by using the cassava starch to regulate and control oil drop accumulation in the emulsion is characterized inthat whey protein isolate (WPI) and whey protein concentrate (WPC) serve as research objects, and influences of heating pretreatment (90 DEG C, 5 min) on physical stability of the oil-in-water (O / W)emulsion during the storage period are explored; then the emulsion serves as a matrix, the influence of the cassava starch and the different environment pH values on oil drop accumulation of a whole mixing system is researched, and the fat substitute with the optimal effect is screened out.

Description

technical field [0001] The invention relates to a method for preparing a fat simulant based on the controlled aggregation of food-grade colloid particles and biopolymers, and belongs to the technical field of food. Background technique [0002] Fat can give food a unique flavor, lubricating taste, certain tissue state and good stability. At the same time, fat in food can provide 37.3kJ / g of energy, which is one of the important sources of energy for the human body. However, existing studies have shown that high-calorie foods can pose a threat to human health and easily lead to obesity and a series of cardiovascular and cerebrovascular diseases. Therefore, the development and application of low-fat food has received extensive attention. However, audience acceptance and commercial success of low-fat foods is limited when fat is removed, resulting in undesirable changes in product appearance, aroma, mouthfeel, and texture. In order to meet market demand and improve consumer a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30A23L29/238
Inventor 刘骞贾惜文孔保华冯旸旸徐敬欣
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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