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Preparation and application of composite dual-network zero-trans low-saturated fatty acid oleogel

A fatty acid and oil gel technology, which is applied in the application, skin care preparations, oil/fat/wax non-effective ingredients, etc., can solve the problems of oil gel oil leakage, unpleasant flavor, weak density and strength, etc., and achieve improvement Healthy, physical performance-enhancing, health-enhancing effects

Active Publication Date: 2022-05-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, it is more common to directly use oil-soluble small molecule gelling agents (fatty acid esters, glycerides, waxes, etc.) for the gelation of liquid oils, but in this case a higher gelling agent concentration is required , which is not allowed by food health requirements, and some oil-soluble small molecule oil gels have disadvantages such as oil leakage, taste, and flavor discomfort, which limits the application of this part of oil gels in actual production
Water-soluble gelling agents can be used to construct gel networks in vegetable oils through an indirect method, which introduces healthy food-grade biopolymers into the preparation of oil gels, but the density and strength of this network are weak, and its construction The resulting oil gels usually have shortcomings such as oil leakage and weak plasticity, and the oil gels constructed from biopolymer networks generally do not have the temperature sensitivity characteristics of traditional fats
[0004] Constructing a composite double-network zero-trans low-saturated fatty acid oleogel is a method to increase the internal network strength of the oleogel and improve the physical properties of the oleogel; however, no literature has disclosed a composite double-network zero-trans low-saturated fatty acid oil gel

Method used

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  • Preparation and application of composite dual-network zero-trans low-saturated fatty acid oleogel
  • Preparation and application of composite dual-network zero-trans low-saturated fatty acid oleogel
  • Preparation and application of composite dual-network zero-trans low-saturated fatty acid oleogel

Examples

Experimental program
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Effect test

Embodiment 1

[0076] A method for preparing a composite double-network zero-trans low-saturated oil gel, comprising the steps of:

[0077] (1) Weigh 1.5g of hydroxypropyl methylcellulose and dissolve it in 98.5g of water at 75°C, stir for 10 minutes to dissolve it, and use a high-speed homogenizer to homogenize at a speed of 10,000rpm for 5 minutes to obtain water foam;

[0078] (2) Transfer the water foam in step (1) to a -80°C refrigerator to freeze for 5 hours, then freeze-dry the frozen water foam at -80°C for 48 hours to obtain a porous airgel;

[0079] (3) Weigh 2, 4, 6, 8, and 10 g of glyceryl monostearate and dissolve them in 98, 96, 94, 92, and 90 g of soybean oil heated to 80°C, and stir for 10 minutes to dissolve it; solution;

[0080] (4) Put the porous airgel of step (2) in the 80°C glycerol monostearate oil solution described in step (3) to absorb oil for 30 minutes, take it out, and obtain the airgel that absorbs oil; The airgel was homogenized at 10,000 rpm for 2 minutes, ...

Embodiment 2

[0100] A method for preparing a composite double-network zero-trans low-saturated oil gel, comprising the steps of:

[0101] (1) Weigh 1.5g of hydroxypropyl methylcellulose and dissolve it in 98.5g of water at 75°C, stir for 10 minutes to dissolve it, and use a high-speed homogenizer to homogenize at a speed of 10,000rpm for 5 minutes to obtain water foam;

[0102] (2) Transfer the water foam in step (1) to a -80°C refrigerator to freeze for 5 hours, then freeze-dry the frozen water foam at -80°C for 48 hours to obtain a porous airgel;

[0103] (3) Weigh 50 g of soybean oil, palm oil, coconut oil, palm kernel oil, and palm stearin respectively and mix them with 50 g of soybean oil at 60° C., stir for 10 minutes to make them evenly mixed, and obtain mixed fats and oils.

[0104] (4) Put the porous airgel of step (2) in the mixed oil of step (3) at 60°C for 30 minutes to absorb oil to obtain an oil-absorbing airgel; then homogenize the oil-absorbing airgel at 10,000 rpm for 2 mi...

Embodiment 3

[0112] Application of embodiment 3 in cookie biscuit baking

[0113] A method for preparing cookies, comprising the steps of:

[0114] (1) Take the double-network zero-trans low saturated fatty acid oil gel prepared in Example 1 and carry out 1:1 mixing with commercially available butter to prepare mixed fat;

[0115] (2) Heat and soften 130 parts of mixed fat, then mix it with 65 parts of powdered sugar and 100 parts of white granulated sugar and whip to obtain a paste;

[0116] (3) Add 50 parts of eggs and 100 parts of low-gluten flour to the paste in sequence, beat the paste for 1 min to form a uniform batter;

[0117] (4) Put the batter into a piping bag and extrude the biscuit-shaped dough, and bake it in the oven for 20 minutes. During the first 10 minutes of baking, the temperatures of the upper and lower parts of the oven are respectively 170 and 150 ° C. After 10 minutes of baking, the temperatures of the upper and lower parts of the oven are 150°C, and finally obta...

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Abstract

The invention discloses preparation and application of composite dual-network zero-trans low-saturated fatty acid oleogel, and belongs to the technical field of healthy grease processing and food application. The preparation method comprises the following steps: by taking water-soluble polysaccharide, an oil-soluble small molecular substance and vegetable oil as raw materials, preparing the water-soluble polysaccharide into water foam by taking the water-soluble polysaccharide as a construction raw material of a biopolymer network, freezing the water foam, and freeze-drying to form porous aerogel; the porous aerogel is used for absorbing a heated oil solution or grease of oil-soluble micromolecules, and the aerogel after oil absorption is homogenized and cooled to prepare the composite dual-network zero-trans low-saturated fatty acid oleogel. The oleogel disclosed by the invention is a soft solid which has plasticity and semi-solid characteristics and can show plastic fat-like characters, and can be used as a substitute of traditional plastic fat in products with high biocompatibility requirements, such as healthy foods, cosmetics, medicines and the like.

Description

technical field [0001] The invention relates to the preparation and application of a composite double-network zero-trans low-saturated fatty acid oil gel, which belongs to the technical field of healthy oil processing and food application. Background technique [0002] Fat products in the food processing field mostly use oils rich in high saturated fatty acids as raw materials, and some even contain extremely hydrogenated oils and partially hydrogenated oils. Due to the trans fatty acids and saturated fatty acids in hydrogenated oils and highly saturated oils, people are increasingly concerned about the safety and health effects of hydrogenated oils and highly saturated oils. Many studies have proven that trans fats and saturated fats are one of the causes of many chronic diseases. Oleogel is a very potential manufacturing technology that can replace traditional fats. It can solidify liquid zero-trans, low-saturated fatty acid vegetable oils through network structure assemb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D2/18A21D13/068A61K8/04A61K8/37A61K8/73A61K8/92A61K9/06A61K47/14A61K47/36A61K47/38A61K47/44A61Q19/00
CPCA21D2/16A21D2/183A21D2/188A21D13/068A61K8/922A61K8/37A61K8/375A61K8/731A61K8/73A61K8/737A61K8/042A61Q19/00A61K9/06A61K47/44A61K47/14A61K47/36A61K47/38A61K2800/10
Inventor 孟宗蒋秦波
Owner JIANGNAN UNIV
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