Dual-network zero-trans-fat-like emulsion gel capable of 3D/4D printing and preparation method of dual-network zero-trans-fat-like emulsion gel

A double network, fat emulsion technology, applied in the fields of edible oil/fat, cocoa, food science, etc., can solve the problems of high oil content, low structural strength, and not meeting the needs of consumers for a low-fat healthy diet, and achieve good Thixotropy and plasticity, the effect of improving structural strength

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

However, because the ink direct writing method requires the printed material to have certain rheological characteristics, so that the material can be smoothly discharged and formed during the printing process, so in food 3D printing, the materials that can be used for the ink direct writing method are often relatively low. Soft vegetable puree, gel-like substances, which leads to the low strength of its printing target and greatly restricts the creativity of food 3D printing
[0003] The emulsion can exhibit gel-like properties when its internal phase is high, which makes it suitable for direct ink writing for 3D printing, but the interior of the emulsion often does not have a rigid structure, so the emulsion is used to print out The structural strength of the object is not high
Many oil-in-water emulsions with a high internal phase do not meet consumers' needs for a low-fat healthy diet because of their high oil content

Method used

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  • Dual-network zero-trans-fat-like emulsion gel capable of 3D/4D printing and preparation method of dual-network zero-trans-fat-like emulsion gel
  • Dual-network zero-trans-fat-like emulsion gel capable of 3D/4D printing and preparation method of dual-network zero-trans-fat-like emulsion gel
  • Dual-network zero-trans-fat-like emulsion gel capable of 3D/4D printing and preparation method of dual-network zero-trans-fat-like emulsion gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A method for preparing a 3D / 4D printable double-network zero-trans low-saturated fatty acid emulsion gel, comprising the steps of:

[0071] (1) Weigh 0.3g of κ-carrageenan and dissolve it in 95.7g of water at 75°C containing 4g of phytosterol nanoparticles (with a particle size of 1000nm), stir at 400rpm for 10min to dissolve κ-carrageenan, and obtain an aqueous solution;

[0072] (2) Take soybean oil and palm stearin (PKST) with 1:0, 3:1, 1:1, 1:3, 0:1 mass ratio (the mass concentration of palm stearin is 0, 25, 50, 75 , 100%), mixed under the condition of heating to 70°C, stirred at 400rpm for 10min to make it fully mixed, and obtained mixed oil;

[0073] (3) Mix the aqueous solution of step (1) and the mixed oil of (2) at a volume ratio of 3:1, stir at 400rpm for 10min at 70°C to fully mix, and then perform homogeneous emulsification at a rate of 16000rpm for 4min , to obtain a 3D / 4D printable double-network zero-trans low-saturated fatty acid emulsion gel.

[0074...

Embodiment 2

[0099] The application of the double-network zero-trans low-saturated fatty acid emulsion gel obtained in Example 1 in food 3D printing comprises the following steps:

[0100] (1) The double-network zero-trans low-saturated fatty acid fat emulsion gel obtained in Example 1 is maintained at a temperature of 40° C., transferred to the storage tank of the food 3D printer, and the temperature of the storage tank is set to 45°C;

[0101] (2) Add the 3D / 4D printable double-network zero-trans low-saturated fatty acid emulsion gel to the 3D printing needle to ensure that the system in the needle is uniform and not dispersed; adjust the temperature in the printing chamber to 45°C, and select Fill the PVC plastic 3D printing gun head, adjust the X, Y, and Z axes of the 3D printer to zero through the program setting; select a 0.85mm diameter needle to set various parameters in the 3D printing process, specifically: printing layer thickness ( 0.85mm), wall thickness (0.85mm), filling den...

Embodiment 3

[0105] Example 3 Application in Preparation of Rigid Biological Porous Materials as a Template

[0106] Get the 3D / 4D printable double-network zero-trans low-saturated fatty acid emulsion gel containing palm stearin prepared in Example 1, and use a food 3D printer to print according to the method of Example 2, and the printed object is Hilbert curve. After the object to be printed is cooled and solidified at room temperature, its hardness is tested with weights. The test results are as follows: Figure 9 :

[0107] From Figure 9 It can be seen that when the content of palm stearin in the oil phase reaches 100%, the printed object can support a 500g weight, indicating that the cured printed object has a strong rigidity ( Figure 9 Middle a); When the content of palm stearin in the oil phase reaches 0, the product cannot support the weight of 500g;

[0108] Put the printed object in a -80°C refrigerator for 1 hour, and then use a freeze dryer to freeze-dry it for 24 hours t...

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PUM

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Abstract

The invention discloses dual-network zero-trans fat-like emulsion gel capable of 3D/4D printing and preparation, and belongs to the technical field of healthy grease and food processing. The method for preparing the emulsion gel comprises the following steps: (1) adding a hydrophilic colloid into hot water containing emulsifier nanoparticles, and dissolving to obtain an aqueous solution; wherein the mass concentration of the nanoparticles in the aqueous solution is 0.5-15%; (2) dissolving oil-soluble small molecules in the heated vegetable fat, and uniformly mixing to obtain an oil solution; or mixing and heating a plurality of vegetable oils and fats to obtain mixed oil and fat; and (3) mixing the aqueous solution in the step (1) and the oil solution or the mixed grease in the step (2) according to a volume ratio of 1: 1-9: 1, homogenizing and emulsifying to obtain the emulsion gel. The emulsion gel provided by the invention can partially or completely replace traditional fat in chocolate, ice cream, non-dairy cream and other foods, and has the characteristics of zero trans-low saturated fatty acid nutrition and health.

Description

technical field [0001] The invention relates to a 3D / 4D printable double-network zero-trans fat-like emulsion gel and its preparation, belonging to the technical field of healthy fats and food processing. Background technique [0002] The 3D printing methods in the food field include fused deposition method, laser sintering method, and ink direct writing method. Among them, the ink direct writing method is widely used in the 3D printing of edible materials due to its convenience and mild conditions. However, because the ink direct writing method requires the printed material to have certain rheological characteristics, so that the material can be smoothly discharged and formed during the printing process, so in food 3D printing, the materials that can be used for the ink direct writing method are often relatively low. Soft vegetable puree, gel-like substances, which leads to the low strength of its printing target and greatly restricts the creativity of food 3D printing. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/04A23G1/36A23G1/00B33Y70/10B33Y80/00
CPCA23D9/007A23D9/013A23D9/04A23G1/36A23G1/0053B33Y70/10B33Y80/00
Inventor 孟宗蒋秦波
Owner JIANGNAN UNIV
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