Preparation method and application of bicontinuous emulsion gel

An emulsion gel, double-continuous technology, applied in the field of preparation of double-continuous emulsion gel, can solve the problems of complex preparation process, high amount of exogenous additives, poor stability, etc., to achieve simple preparation process, environmentally friendly preparation process, The effect of stabilizing gel properties

Active Publication Date: 2020-09-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the prior art, there are very few food-grade bicontinuous emulsion gels, and there are problems such as poor stability, high amount of exogenous additives, and complicated preparation process

Method used

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  • Preparation method and application of bicontinuous emulsion gel
  • Preparation method and application of bicontinuous emulsion gel
  • Preparation method and application of bicontinuous emulsion gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Structuring of the water phase: Weigh 1 g of xanthan gum and 69 g of deionized water and stir until the xanthan gum is completely dispersed;

[0051] (2) Oil phase structuring: Weigh 1.0g beeswax, 1.0g monoglyceride and 28g rapeseed oil respectively, put monoglyceride, beeswax and rapeseed oil together in a clean and dry container, Stir at 85°C with a magnetic stirrer until the beeswax and monoglycerides are completely dissolved in a total of 30 g of the oil phase;

[0052] (3) Preparation of emulsion gel: disperse the oil gel prepared in step (2) in the xanthan gum aqueous solution prepared in step (1) with a high-speed disperser (10000rpm), cut for 3min; put the mixture in 20 ℃ in a constant temperature box for 24 hours to prepare a bicontinuous emulsion gel.

[0053] figure 1 Schematic diagram of the preparation process for the bicontinuous emulsion gel.

Embodiment 2

[0055] (1) Structuring of the water phase: Weigh 1 g of xanthan gum and 69 g of deionized water and stir until the xanthan gum is completely dispersed;

[0056] (2) Oil phase structuring: Weigh 3.0g beeswax, 1.0g monoglyceride and 26g rapeseed oil respectively, put monoglyceride, beeswax and rapeseed oil together in a clean and dry container, Stir at 85°C with a magnetic stirrer until the beeswax and monoglycerides are completely dissolved in a total of 30 g of the oil phase;

[0057] (3) Preparation of emulsion gel: disperse the oil gel prepared in step (2) in the xanthan gum aqueous solution prepared in step (1) with a high-speed disperser (10000rpm), cut for 3min; put the mixture in 20 ℃ in a constant temperature box for 24 hours to prepare a bicontinuous emulsion gel.

Embodiment 3

[0059] (1) Structuring of the water phase: Weigh 1 g of xanthan gum and 69 g of deionized water and stir until the xanthan gum is completely dispersed;

[0060] (2) Oil phase structuring: Weigh 5.0g beeswax, respectively weigh 1.0g monoglyceride and 24g rapeseed oil, put monoglyceride, beeswax and rapeseed oil together in a clean and dry container , stir at 85°C with a magnetic stirrer until the beeswax and monoglycerides are completely dissolved in a total of 30 g of the oil phase;

[0061] (3) Preparation of emulsion gel: disperse the oil gel prepared in step (2) in the xanthan gum aqueous solution prepared in step (1) with a high-speed disperser (10000rpm), cut for 3min; put the mixture in 20 ℃ in a constant temperature box for 24 hours to prepare a bicontinuous emulsion gel.

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Abstract

The invention discloses a preparation method and application of bicontinuous emulsion gel, and belongs to the technical field of food gel emulsification. The method comprises the following steps: respectively adding food-grade gel factors into an oil phase, and generating a fat crystal network in the oil phase to solidify the oil phase; adding polysaccharide into a water phase to form a hydrogel three-dimensional network space structure to solidify the water phase; and performing high-speed shearing on the two phases to form the ultra-stable bicontinuous emulsion gel. The emulsion gel obtainedby the invention has extremely low contents of trans-fatty acid and saturated fatty acid, can be applied to the filling of smearing fat and baking products, serves as an effective way for reducing the content of fat in food, can also transport hydrophobic and hydrophilic nutrient substances with high loading capacity simultaneously, and has potential application value in the fields of food, medicine and the like.

Description

technical field [0001] The invention relates to a preparation method and application of a double continuous emulsion gel, belonging to the technical field of food gel emulsification. Background technique [0002] "Double continuous emulsion gel" is a new type of two-phase system, which has both the physical properties of emulsion and gel, and can be expressed as oil gel dispersed in hydrogel system and hydrogel dispersed in oil gel system. Oil gel means that liquid oil is bound in the network structure formed by the interaction of gelling factors, and loses fluidity, so that the whole system presents a semi-solid state with viscoelasticity. Hydrogel is a polymer material with a three-dimensional network space structure and a certain affinity for water. Because there are generally many hydrophilic functional groups in the hydrogel structure, the hydrogel can absorb water in a large amount until the swelling equilibrium state under certain conditions. At this time, a large am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L21/25
CPCA23L29/04A23L29/035A23L21/25A23L29/015A23V2002/00A23V2250/192A23V2250/5086A23V2250/2104A23V2250/211
Inventor 刘元法刘春环郑召君习畅史逸飞
Owner JIANGNAN UNIV
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