Food emulsion gel with wide pH tolerance range and preparation method thereof

An emulsion gel and tolerance technology, which is applied in the field of food emulsion gel and its preparation, can solve problems such as pH influence, and achieve the effect of stable gel properties, firm and stable gel network structure, and simple operation process

Active Publication Date: 2022-06-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application of emulsion gels in the food industry is often limited due to the universal range of pH. For example, the common protein-based emulsion gels are easily affected by pH.

Method used

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  • Food emulsion gel with wide pH tolerance range and preparation method thereof
  • Food emulsion gel with wide pH tolerance range and preparation method thereof
  • Food emulsion gel with wide pH tolerance range and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Preparation of water phase: Weigh 1.0g xanthan gum and 49.0g deionized water, heat under 60℃ water bath for 20min and stir until fully hydrated;

[0044] Preparation of oil phase: Weigh 3.0 g of sodium stearoyl lactylate and 47.0 g of rapeseed oil, stir and heat with a magnetic stirrer at a speed of 200 rpm at 60° C. for 10 min until sodium stearoyl lactylate is completely dissolved in the oil phase;

[0045] Preparation of emulsion gel: Mix and stir the water phase and the oil phase in a constant temperature water bath at 60°C for 20 minutes, shear with a high-speed disperser at a speed of 10,000 rpm for 3 minutes, and place it at room temperature for 12 hours after shearing to obtain a 3S1X food emulsion. glue;

Embodiment 2

[0047] Preparation of water phase: Weigh 2.0g xanthan gum and 48.0g deionized water, heat under 60℃ water bath for 20min and stir until fully hydrated;

[0048] Preparation of oil phase: Weigh 2.0g sodium stearoyl lactylate and 48.0g rapeseed oil, stir and heat with a magnetic stirrer at a speed of 200rpm at 60°C for 10min until sodium stearoyl lactylate is completely dissolved in the oil phase;

[0049] Preparation of emulsion gel: Mix and stir the water phase and the oil phase in a constant temperature water bath at 60°C for 20 minutes, shear with a high-speed disperser at a speed of 10,000 rpm for 3 minutes, and place it at room temperature for 12 hours after shearing to obtain a 2S2X food emulsion. glue.

[0050] Take the prepared food emulsion gel for pH tolerance investigation: take the emulsion gel and place it in an aqueous solution of pH=3 to 9, 1 mol / L hydrochloric acid and 0.1 mol / L sodium hydroxide to observe changes, and then continue the emulsion The gel product...

Embodiment 3

[0052] Preparation of water phase: Weigh 3.0g xanthan gum and 47.0g deionized water, heat in a water bath at 60°C for 20min and stir until fully hydrated;

[0053] Preparation of oil phase: Weigh 1.0 g of sodium stearoyl lactylate and 49.0 g of rapeseed oil, stir and heat with a magnetic stirrer at a speed of 200 rpm at 60° C. for 10 min until sodium stearoyl lactylate is completely dissolved in the oil phase;

[0054] Preparation of emulsion gel: Mix and stir the water phase and the oil phase in a constant temperature water bath at 60°C for 20 minutes, shear with a high-speed disperser at a speed of 10,000 rpm for 3 minutes, and place it at room temperature for 12 hours after shearing to obtain a 1S3X food emulsion. glue.

[0055] Take the prepared food emulsion gel for pH tolerance investigation: take the emulsion gel and place it in an aqueous solution of pH=3 to 9, 1 mol / L hydrochloric acid and 0.1 mol / L sodium hydroxide to observe changes, and then continue the emulsion ...

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Abstract

The invention discloses food emulsion gel with a wide pH tolerance range and a preparation method of the food emulsion gel, and belongs to the technical field of food gel gelatinization. Sodium stearoyl lactylate and xanthan gum synergistically form a honeycomb-like structure to fix and stabilize the connection of a water phase and oil drops, and sodium stearoyl lactylate provides electrostatic acting force, so that the gel structure of the emulsion is further enhanced. The prepared emulsion gel is wide in pH tolerance range and high in tolerance, can be used as a fat substitute, is an effective way for reducing the fat content in food, can also improve the stability of bioactive factors, and has potential application value in the fields of food, medicine and the like.

Description

technical field [0001] The invention belongs to the technical field of food gels, and in particular relates to a food emulsion gel with a wide pH tolerance range and a preparation method thereof. Background technique [0002] Emulsion gel is a semi-solid material filled with emulsion droplets with a gel network structure and strong mechanical properties. Emulsion-gel systems have both the characteristics of an emulsion and the characteristics of a gel. Emulsion gels have shown great advantages as fat substitutes to improve the stability of bioactive factors. According to the different gel matrix, it can be divided into protein emulsion gel, polysaccharide emulsion gel, composite emulsion gel, etc. The structure and functional properties of the emulsion gel depend on the binding properties between the gel matrix and the filler particles. According to the interaction between the particles and the matrix, the filler particles can be divided into active filler particles and in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L35/00A61K47/36A61K47/12
CPCA23L35/10A61K47/36A61K47/12A23V2002/00A23V2250/5086A23V2200/222A23V2250/18A23V2200/124
Inventor 刘春环杨成孙东熇刘梦辉
Owner JIANGNAN UNIV
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