Novel composite edible oil gel and preparation method thereof

A composite gel and oil gel technology, which is applied in the field of edible oil, can solve the problem that the gel cannot be edible oil gel, etc., and achieve the effects of no toxic side effects, good application prospects, and a wide range of applications

Active Publication Date: 2020-06-09
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the researches reported so far focus on the construction of small molecule oleogel systems, but most gelling agents cannot be used to make edible oleogels

Method used

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  • Novel composite edible oil gel and preparation method thereof
  • Novel composite edible oil gel and preparation method thereof
  • Novel composite edible oil gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take 16.78% (w / w) lecithin and 3.22% (w / w) ceramide (the molar ratio of lecithin and ceramide is 4:1), add to 80% (w / w) oil phase (sunflower oil ), dissolved on a metal heating platform at 125°C until clear and transparent, and placed the resulting transparent solution in a 20°C incubator to cool for 24 hours to obtain a stable composite oil gel. Such as figure 1 As shown, the sample is in a translucent solid state, the gel structure is good, and the microstructure appears as spherical crystals.

Embodiment 2

[0033] Take 15.04% (w / w) lecithin and 4.96% (w / w) ceramide (the molar ratio of lecithin and ceramide is 7:3), add to 80% (w / w) oil phase (sunflower oil ), dissolved on a metal heating platform at 125°C until clear and transparent, and placed the resulting transparent solution in a 20°C incubator to cool for 24 hours to obtain a stable composite oil gel. The sample is in translucent solid state, and the gel structure is good.

Embodiment 3

[0035] Take 13.22% (w / w) lecithin and 6.78% (w / w) ceramide (the molar ratio of lecithin and ceramide is 3:2), add to 80% (w / w) oil phase (sunflower oil ), dissolved on a metal heating platform at 125°C until clear and transparent, and placed the resulting transparent solution in a 20°C incubator to cool for 24 hours to obtain a stable composite oil gel. The sample is a translucent solid state (such as figure 1 shown); the texture is relatively hard, and the crystals are thin and short needles, which can effectively form a stable three-dimensional structure to fix vegetable oils (such as figure 2 shown), the gel strength G' is about 30000 Pa (such as image 3 shown), the oil holding capacity is the best, as high as 99.84% (such as Figure 4 shown).

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PUM

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Abstract

The invention belongs to the technical field of edible oil, and particularly relates to a novel composite edible oil gel and a preparation method thereof. The novel composite edible oil gel comprisesedible oil and a composite gel, wherein the composite gel comprises lecithin and ceramide; and the novel composite edible oil gel is obtained by performing heating to dissolve the composite gel in theedible oil and then performing cooling and curing. The edible oil gel prepared by the method is green, simple, convenient and safe, has no toxic or side effect, is economical and environmentally friendly, has good oil holding capacity, and is convenient for long-term storage and transportation. The chemical property of an oil phase is not changed, and trans-fatty acid is not generated. In addition, lecithin and ceramide show different functional characteristics under different proportions, and edible oil gels meeting different requirements can be customized by adjusting the proportions of lecithin and ceramide, so that the novel composite edible oil gel has a wide application range.

Description

technical field [0001] The invention belongs to the technical field of edible oil, and in particular relates to a novel composite edible oil gel and a preparation method thereof. Background technique [0002] Solid fat can provide food with good plasticity, unique taste and flavor, etc., and plays a very important role in the food processing industry. However, traditional solid fats are mostly hydrogenated vegetable oils, which contain a large amount of trans fatty acids and saturated fatty acids. Excessive intake of trans fatty acids and saturated fatty acids will increase the body's low-density lipoprotein content, increase cardiovascular disease and other metabolic syndromes The risk of disease has a great negative impact on the health of consumers. Therefore, in recent years, many countries have taken measures to limit or even eliminate the use of trans fatty acids in food to reduce the incidence of cardiovascular diseases. [0003] Oleogel, that is, structured vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 兰雅淇郭胜兰董路路侯韬
Owner SOUTH CHINA AGRI UNIV
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