Method for preparing phase-change-adjustable emulsion gel type fat substitute and application

A technology for fat substitutes and emulsion gels, which is applied in the field of preparation of phase change-adjustable emulsion gel fat substitutes, which can solve product taste and health problems, reduce the amount of oil-soluble small-molecule gels used, limit oil Gel application range and other issues

Active Publication Date: 2021-09-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the gelation of the oil phase, small molecule gelling agents (waxes, glycerides, etc.) are common lipophilic gelling factors that can directly gel the oil phase, but excessive addition of oil-soluble small molecule gels The additiv

Method used

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  • Method for preparing phase-change-adjustable emulsion gel type fat substitute and application
  • Method for preparing phase-change-adjustable emulsion gel type fat substitute and application
  • Method for preparing phase-change-adjustable emulsion gel type fat substitute and application

Examples

Experimental program
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Effect test

Example Embodiment

[0058] Example 1

[0059] A method for preparing an emulsion-gel-type fat substitute with adjustable phase transition, comprising the steps of:

[0060] (1) Weigh 10 parts of ethyl cellulose and 2 parts of glycerol monostearate and dissolve them in 88 parts of soybean oil at 150°C, and place them in a water bath at 70°C after stirring for 10 minutes to obtain an oil solution;

[0061] (2) dissolve 10 parts of gelatin in 90 parts of hot water at 70°C, and stir for 10 minutes to obtain an aqueous solution;

[0062] (3) the oil solution of step (1) and the aqueous solution of step (2) are uniformly mixed according to the mass ratio of 4:6, and the mixed solution is emulsified for 2min with a high-speed homogenizer at a speed of 10000rpm to obtain an emulsion; then the obtained The emulsion was stirred at a low speed of 400 rpm at room temperature until the system gelled for emulsification to obtain an oil-in-water emulsion gel-type fat substitute.

Example Embodiment

[0063] Example 2

[0064] The mass ratio of the oil solution and the aqueous solution in step (3) of Example 1 was adjusted to 6:4, and the others were the same as those in Example 1, to obtain a water-in-oil emulsion-gel-type fat substitute.

Example Embodiment

[0065] Example 3

[0066] Adjust the mass ratio of the oil solution and the aqueous solution in the step (3) of Example 1 to be 44:56, and the others are consistent with Example 1 to obtain a semi-bicontinuous emulsion-gel type (containing both an oil-in-water emulsion and a water-in-oil emulsion). ) fat substitutes.

[0067] The emulsion gel-type fat substitutes obtained in Examples 1-3 were tested for performance, and the test results were as follows:

[0068] figure 1 Rheological data for the two emulsion-gel-type fat substitutes of Examples 1 and 2. from figure 1 It can be seen that in the strain scan, the elastic moduli of the two emulsion-gel-type fat substitutes are basically the same, but the oil / water solution is 6:4 of the emulsion-gel-type fat substitute (water-in-oil type). The viscous modulus is slightly lower, indicating that the fluidity of the water-in-oil emulsion-gel-type fat substitute is slightly better. are much larger than the viscous modulus, and bo...

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Abstract

The invention discloses a method for preparing a phase-change-adjustable emulsion gel type fat substitute and application and belongs to the field of grease and food processing. The preparation method comprises the following steps: taking an oil-soluble polysaccharide, an oil-soluble micromolecular gel, a water-soluble macromolecular gel and vegetable oil as raw materials, separately dissolving the oil-soluble polysaccharide, the oil-soluble micromolecular gel and the water-soluble macromolecular gel in a heated oil phase and a heated water phase, mixing and emulsifying an oil solution and a water solution to obtain an emulsion, and carrying out stirring and cooling to gelatinize the emulsion, thereby obtaining the emulsion gel type fat substitute. According to the method and the application, the oil-soluble polysaccharide is introduced into a system to reduce the consumption of the oil-soluble micromolecular gel, and the emulsion gel type fat substitute containing zero trans low-saturated fatty acid is prepared to replace the traditional plastic fat; and the whole oil content of emulsion gel is reduced by adding a water phase gelatinized by the water-soluble macromolecular gel, so that the emulsion gel type fat substitute is applicable to different application scenes.

Description

technical field [0001] The invention relates to a method and application for preparing an emulsion-gel fat substitute with adjustable phase transition, and belongs to the field of oil and food processing. Background technique [0002] The types of emulsion gels can be subdivided according to different preparation methods, raw materials and components, such as bicontinuous emulsion gels, oil-in-water emulsion gels, and water-in-oil emulsion gels. "Emulsion-gel with adjustable phase change" is an emulsion-gel system whose phase-change property can be adjusted. It has physical properties similar to traditional plastic fats (hydrogenated fats, saturated fats, etc.) that are soft solids at room temperature and will melt after heating. Emulsion gels are prepared by combining emulsification and gelation. Therefore, emulsion gels not only contain the structural characteristics of emulsions (emulsion droplets and continuous phase) but also have the characteristics of gels (gel netwo...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L29/00A23L29/244A23L29/262A23L29/281
CPCA23L29/30A23L29/04A23L29/035A23L29/284A23L29/262A23L29/244A23V2002/00A23V2200/228A23V2250/192A23V2250/51088A23V2250/5432A23D7/0053A23D7/011A23D7/02A23D7/04A23L35/10A23L29/206A61K9/107A23L33/21A61K9/06A61K47/38A23V2250/18A23V2250/51086A23L29/275A23D7/01
Inventor 孟宗刘元法蒋秦波
Owner JIANGNAN UNIV
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