Biphase gel for realizing salt reduction of gel and preparation method of biphase gel

Abstract

The invention discloses a biphase gel capable of reducing salt of the gel and a preparation method of the biphase gel, and belongs to the fields of food nutrition and health, food packaging and biological medicine. The stable hydrogel is constructed through a special network structure generated through special hydrogen bond interaction and electrostatic interaction among starch, chitosan, glycine betaine, vanillin and sodium chloride and induction of a Schiff base cross-linked structure of the starch, the chitosan, the glycine betaine, the vanillin and the sodium chloride; the monoglyceride and soybean oil crystals are self-assembled to form stable oil gel; and mixing and homogenizing the hydrogel and the oil gel. The prepared two-phase gel can realize sustained and controlled release of sodium, the salty taste retention time and the salty taste perception are enhanced, and the method is simple, green, pollution-free and low in energy consumption.

Description

Technical Field

[0001] This invention relates to a biphasic gel for reducing salt content and its preparation method, belonging to the fields of food processing, nutrition and health, and biomedicine. Background Technology

[0002] Sodium chloride is a vital component in daily life, serving as an important seasoning that not only enhances the flavor of food but also effectively prevents corrosion and inhibits bacterial growth. Therefore, it has a wide range of applications. However, currently, excessive salt is often added during food processing to enhance flavor, leading to intake exceeding recommended limits and causing harmful effects on human health, including inducing cardiovascular disease, hypertension, and hyperlipidemia. Therefore, finding suitable strategies to provide the desired sensory qualities—including appearance, texture, and taste—while simultaneously reducing salt intake is crucial.

[0003] Current salt reduction technologies still have some problems. For example, some processing techniques, such as microwaves, can damage food quality during salt reduction; some salt substitutes, such as potassium chloride and calcium chloride, can produce a bitter taste; and some salty peptides are used to enhance the perceived saltiness of food. However, current methods for preparing salty peptides are time-consuming and costly. Therefore, there is an urgent need for innovative strategies to solve the salt reduction problem.

[0004] Biphasic gels are semi-solid systems comprising two distinct gel phases, typically a combination of oleogels and hydrogels. They combine the advantages of both, including ease of preparation, excellent mechanical properties, and stable storage performance at ambient temperatures. Furthermore, the adjustable proportions and structural distribution of each phase allow for fine-tuning of the characteristics of the entire biphasic gel system, making these formulations compatible with a wide range of food matrices. Structurally stable starch-based gels, in addition to their eco-friendly and economical appeal, hold promise as an effective and non-destructive means of salt reduction. This has significant economic and social value in addressing food safety and quality issues. Summary of the Invention

[0005] The purpose of this invention is to solve the technical problems of product quality degradation and high processing time and cost in the salt reduction process of existing traditional technologies. This invention provides a method for preparing a biphasic gel for salt reduction based on the multi-component interaction and cross-linking of starch-based hydrogels and the self-assembly of monoglycerides. Specifically, a stable hydrogel is constructed by inducing a special network structure through the unique hydrogen bonding, electrostatic interaction, and Schiff base cross-linking structure between starch, chitosan, betaine, and vanillin. Meanwhile, monoglycerides form a stable oleogel through self-assembly with soybean oil crystals. The hydrogel and oleogel are then mixed and homogenized to prepare the biphasic gel capable of salt reduction. This method is simple, green, pollution-free, and low-energy. Compared with pure oleogels and hydrogels, the biphasic gel prepared by this invention exhibits better salt retention and sodium content. + The content results in a better salty taste.

[0006] This invention provides a starch-based hydrogel, the preparation method of which includes the following steps: (1) Add starch, chitosan, betaine, vanillin and sodium chloride to water and stir at 200 rpm to 800 rpm for 5 min to 20 min to obtain a mixture; (2) The mixture obtained in step (1) is reacted at 70 ~ 100 ℃ and 200 rpm ~ 800 rpm for 30-60 min, and then placed at -4 ~ 15 ℃ for 0 ~ 4 h to obtain starch-based hydrogel.

[0007] In one embodiment of the present invention, the starch mass concentration based on the solvent is 6%~10%; the added amounts of chitosan, betaine, vanillin, and sodium chloride are 0.2%~0.8%, 0.2%~0.8%, 0.01%~0.2%, and 1.2%~10%, respectively.

[0008] In one embodiment of the present invention, the starch includes, but is not limited to: corn starch, pea starch, wheat starch, and potato starch.

[0009] In one embodiment of the present invention, the method for preparing the starch-based hydrogel includes the following steps: 8 g starch, 0.5 g betaine, 0.5 g chitosan, 0.2 g vanillin, and 4.286 g sodium chloride were mixed and dispersed in 100 mL of deionized water and continuously magnetically stirred at 600 rpm for 10 min. Then, the mixture was magnetically stirred at 500 rpm for 30 min in a 95 ℃ water bath and then placed at 10 ℃ for 1 h to obtain a stable starch-based hydrogel.

[0010] This invention also provides a biphasic gel for achieving salt reduction, wherein the biphasic gel is obtained by mixing starch-based hydrogel and monoglyceride gel, and the specific preparation method includes the following steps: (1) Add monoglycerides to vegetable oil and stir at 200 rpm to 800 rpm for 5 min to 30 min to obtain a mixture; (2) The mixture obtained in step (1) was reacted at 60 ~ 90 ℃ and 200 rpm ~ 800 rpm for 20 ~ 120 min, and then placed at -4 ~ 15 ℃ for 1 ~ 12 h to obtain monoglyceride oil gel. (3) After mixing the starch-based hydrogel with the oleogel obtained in step (2), the mixture is cut and placed at -4 ~ 15 ℃ for 4 ~ 24 h to obtain a biphasic gel.

[0011] In one embodiment of the present invention, the mass ratio of hydrogel to olegel in step (3) is 0.5 to 5:1.

[0012] In one embodiment of the present invention, the vegetable oil includes, but is not limited to, soybean oil, rapeseed oil, and sesame oil; In one embodiment of the present invention, the mass ratio of the monoglyceride to the vegetable oil is 1:15~20.

[0013] In one embodiment of the present invention, in step (3), the shearing speed is 8 krpm ~ 12 krpm and the shearing time is 2 ~ 5 min.

[0014] The present invention also provides the application of the starch-based hydrogel or the biphasic gel in reducing salt content and enhancing the perception of saltiness.

[0015] In one embodiment of the present invention, the application is for preparing products with reduced salt content and enhanced saltiness perception.

[0016] This invention also provides a biphasic gel that achieves salt reduction by the method described above. Based on in vitro experiments on pig tongue, the adhesion and retention of salt on pig tongue were simulated, and the saltiness retention capacity of the biphasic gel was determined.

[0017] The present invention also provides an oral processing method comprising the above-described biphasic gel for achieving gel salt reduction, and assesses the tribological properties of the biphasic gel.

[0018] This invention also provides a biphasic gel that achieves gel reduction by the method described above, and determines the Na+ content. + The retention of saltiness and the perception of saltiness.

[0019] The present invention also provides a salt-reducing product containing the starch-based hydrogel or the biphasic gel described above.

[0020] The present invention also provides a salt reduction strategy, printable materials and delivery systems comprising the above-described biphasic gel.

[0021] Beneficial effects (1) This invention uses starch as raw material and induces a special network structure by constructing special hydrogen bond interactions, electrostatic interactions, and Schiff base cross-linking structures between starch-chitosan-betaine-vanillin. This network structure encapsulates / embeds liquid oil in monoglyceride-based oleogels, achieving oil solidification by merely changing the physical form of the liquid oil. Then, the controlled release of salt is achieved based on different gel structure states. The uneven distribution of salt in the spatial network also extends the retention of saltiness, thereby enhancing the perception of saltiness. This is a new strategy for green, economical, and non-destructive salt reduction. The preparation method of this invention is simple, green, pollution-free, and low-energy-consuming. Compared with other salt reduction technologies, the modified cross-linked protein-free pure plant-based biphasic gel prepared is stable and has good processing performance. The saltiness retention time is significantly improved, which is beneficial to human health and has broad application prospects in the development of low-salt foods.

[0022] (2) The present invention is based on the special structural design between the components in the starch-based hydrogel and the structurally stable biphase gel prepared by combining the monoglyceride crystal self-assembly stable oil gel. Vanillin can crosslink chitosan through Schiff base bonds and can also interact with starch by hydrogen bonds, while betaine can interact with cationic chitosan by electrostatic interaction, thereby forming a hydrogel with a tight network structure. Then it is mixed with monoglyceride oil gel in proportion to improve the continuity of the aqueous phase and oil phase and the uniformity of the gel system, capture oil, and form a stable biphase gel. (3) Compared with pure hydrogels of the same salt concentration, the biphasic gel prepared by this invention exhibits better salt retention and perception capabilities, and can achieve rapid release in the oral cavity, enhancing the salty sensation. In comparison, biphasic gels with different water-to-oil ratios were found to have a stronger salty adhesion and retention capability due to their stable structure, resulting in a stronger salty sensation and broad application prospects in the field of food nutrition and health. Attached Figure Description

[0023] Figure 1 The adhesion and retention of the biphasic gels prepared in Example 1 and Comparative Examples 1-7 of this invention on pig tongue in vitro; Figure 2 The salt content of the biphasic gels prepared in Example 1 and Comparative Examples 1-7 of this invention; Figure 3The sensory salinity retention time of the biphasic gels prepared in Example 1 and Comparative Examples 1-7 of this invention; Detailed Implementation The present invention will be further described below with reference to embodiments, but the embodiments do not limit the present invention in any way. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in this technical field.

[0024] The vanillin involved in this invention was purchased from Sinopharm Chemical Reagent Co., Ltd.; the soybean oil was purchased from E-Sea Kerry Ltd. (Shanghai, China). The chitosan was purchased from Beijing Inok Technology Co., Ltd. Betaine was provided by Wuxi Tianshi Feed Co., Ltd.

[0025] The determination method involved in this invention: 1. In vitro pig tongue test: Freshly purchased pig tongues were cut into 1 cm x 1 cm cross sections from the front part. The prepared gel was then mixed with sodium fluorescein in a specific ratio and placed on the cut pig tongue. The mixture was rinsed with artificial saliva and observed using an inverted fluorescence microscope. ImageJ was then used to calculate and simulate the adhesion and retention of sodium on the tongue.

[0026] 2. Na + Content determination: The biphasic gel rinsed with saliva was digested by microwave and ashed by high-temperature heating, then diluted proportionally, and the sodium ion content was calculated by atomic absorption spectrophotometry.

[0027] 3. Measurement of sensory salinity retention time: Sensory evaluation was conducted by 12 sensory evaluators (5 men and 7 women). After placing 0.5 mL of the sample in their mouths, their assessment of the saltiness began immediately and continued for 30 seconds, after which the sample was spat out. We designated a salinity level less than 0.1% NaCl reference solution as the end time for salinity retention.

[0028] Example 1: A method for preparing a biphasic gel with reduced salt content. (1) Disperse 8 g corn starch, 0.5 g chitosan, 0.5 g betaine, 0.2 g vanillin and 4.286 g sodium chloride in 100 mL deionized water and stir magnetically at 800 rpm for 8 min; then stir magnetically at 600 rpm in a 95 ℃ water bath for 30 min and cool at 15 ℃ for 1 h to obtain a stable starch-based hydrogel. (2) Mix 5 g of monoglyceride in 100 mL of soybean oil and stir magnetically at 600 rpm for 10 min; then stir magnetically at 600 rpm in an 80 ℃ water bath for 30 min, and then cool at 15 ℃ for 1 h to obtain a stable monoglyceride-based oil gel. (3) The stable starch-based hydrogel obtained in step (1) and the monoglyceride-based oleogel obtained in step (2) are mixed at a mass ratio of 7:3. Then, the mixture is sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable biphasic gel with a salt concentration of 3%.

[0029] Comparative Example 1: The method is consistent with that used to prepare the starch-based hydrogel in Example 1, but without the addition of monoglyceride oleogel. To ensure a consistent final salt content, the amount of sodium chloride added is adjusted to 3g. The method specifically includes the following steps: (1) Disperse 8 g corn starch, 0.5 g chitosan, 0.5 g betaine, 0.2 g vanillin and 3 g sodium chloride in 100 mL deionized water and continuously stir magnetically at 800 rpm for 8 min; then, after stirring magnetically at 600 rpm in a 95 ℃ water bath for 30 min, place it at 15 ℃ and cool for 1 h to obtain a stable starch-based hydrogel. (2) The stable starch-based hydrogel obtained in step (1) was sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable gel with a salt concentration of 3%. Comparative Example 2: The method is basically the same as in Example 1, except that the starch-based hydrogel and monoglyceride-based oleogel are mixed in a 5:5 mass ratio, and the amount of sodium chloride added is adjusted to 6g to ensure a consistent final salt content. The method specifically includes the following steps: (1) Disperse 8 g corn starch, 0.5 g chitosan, 0.5 g betaine, 0.2 g vanillin and 6 g sodium chloride in 100 mL deionized water and continuously stir magnetically at 800 rpm for 8 min; then, after stirring magnetically at 600 rpm in a 95 ℃ water bath for 30 min, place it at 15 ℃ and cool for 1 h to obtain a stable starch-based hydrogel. (2) Mix 5 g of monoglyceride in 100 mL of soybean oil and stir magnetically at 600 rpm for 10 min; then stir magnetically at 600 rpm in an 80 ℃ water bath for 30 min, and then cool at 15 ℃ for 1 h to obtain a stable monoglyceride-based oil gel. (3) The stable starch-based hydrogel obtained in step one and the monoglyceride-based oleogel obtained in step (2) are mixed at a mass ratio of 5:5. Then, the mixture is sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable biphasic gel with a salt concentration of 3%.

[0030] Comparative Example 3: The method is basically the same as in Example 1, except that the starch-based hydrogel and monoglyceride-based oleogel are mixed in a mass ratio of 3:7. To ensure a consistent final salt content, the amount of sodium chloride added is adjusted to 10g. The method specifically includes the following steps: (1) Disperse 8 g corn starch, 0.5 g chitosan, 0.5 g betaine, 0.2 g vanillin and 10 g sodium chloride in 100 mL deionized water and continuously stir magnetically at 800 rpm for 8 min; then, after stirring magnetically at 600 rpm in a 95 ℃ water bath for 30 min, place it at 15 ℃ and cool for 1 h to obtain a stable starch-based hydrogel. (2) Mix 5 g of monoglyceride in 100 mL of soybean oil and stir magnetically at 600 rpm for 10 min; then stir magnetically at 600 rpm in an 80 ℃ water bath for 30 min, and then cool at 15 ℃ for 1 h to obtain a stable monoglyceride-based oil gel. (3) The stable starch-based hydrogel obtained in step one and the monoglyceride-based oleogel obtained in step (2) were mixed at a mass ratio of 3:7. Then, the mixture was sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable biphasic gel with a salt concentration of 3%.

[0031] Comparative Example 4: The method is basically the same as in Example 1, except that the starch-based hydrogel and monoglyceride-based oleogel are mixed at a mass ratio of 1:9. To ensure a consistent final salt content, the amount of sodium chloride added is adjusted to 30g. The method specifically includes the following steps: (1) Disperse 8 g corn starch, 0.5 g chitosan, 0.5 g betaine, 0.2 g vanillin and 30 g sodium chloride in 100 mL deionized water and continuously stir magnetically at 800 rpm for 8 min; then stir magnetically at 600 rpm in a 95 ℃ water bath for 30 min and cool at 15 ℃ for 1 h to obtain a stable starch-based hydrogel. (2) Mix 5 g of monoglyceride in 100 mL of soybean oil and stir magnetically at 600 rpm for 10 min; then stir magnetically at 600 rpm in an 80 ℃ water bath for 30 min, and then cool at 15 ℃ for 1 h to obtain a stable monoglyceride-based oil gel. (3) The stable starch-based hydrogel obtained in step one and the monoglyceride-based oleogel obtained in step (2) were mixed at a mass ratio of 1:9. The mixture was then sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable biphasic gel with a salt concentration of 3%.

[0032] Comparative Example 5: The method is basically the same as that in Example 1, except that chitosan is replaced with carrageenan in Example 1. The method specifically includes the following steps: (1) Disperse 8 g corn starch, 0.5 g carrageenan, 0.5 g betaine, 0.2 g vanillin and 4.286 g sodium chloride in 100 mL deionized water and continuously stir magnetically at 800 rpm for 8 min; then stir magnetically at 600 rpm in a 95 ℃ water bath for 30 min and cool at 15 ℃ for 1 h to obtain a stable starch-based hydrogel. (2) Mix 5 g of monoglyceride in 100 mL of soybean oil and stir magnetically at 600 rpm for 10 min; then stir magnetically at 600 rpm in an 80 ℃ water bath for 30 min, and then cool at 15 ℃ for 1 h to obtain a stable monoglyceride-based oil gel. (3) The stable starch-based hydrogel obtained in step one and the monoglyceride-based oleogel obtained in step (2) were mixed at a mass ratio of 7:3. Then, the mixture was sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable biphasic gel with a salt concentration of 3%.

[0033] Comparative Example 6: The method is basically the same as that in Example 1, except that the chitosan in Example 1 is replaced with carboxymethyl chitosan. The method specifically includes the following steps: (1) Disperse 8 g corn starch, 0.5 g carboxymethyl chitosan, 0.5 g betaine, 0.2 g vanillin and 4.286 g sodium chloride in 100 mL deionized water and stir magnetically at 800 rpm for 8 min; then stir magnetically at 600 rpm for 30 min in a 95 ℃ water bath and cool at 15 ℃ for 1 h to obtain a stable starch-based hydrogel. (2) Mix 5 g of monoglyceride in 100 mL of soybean oil and stir magnetically at 600 rpm for 10 min; then stir magnetically at 600 rpm in an 80 ℃ water bath for 30 min, and then cool at 15 ℃ for 1 h to obtain a stable monoglyceride-based oil gel. (3) The stable starch-based hydrogel obtained in step one and the monoglyceride-based oleogel obtained in step (2) were mixed at a mass ratio of 7:3. Then, the mixture was sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable biphasic gel with a salt concentration of 3%.

[0034] Comparative Example 7: The method is basically the same as in Example 1, except that the salt content is increased and the amount of sodium chloride is adjusted to 5.714g. The method specifically includes the following steps: (1) Disperse 8 g corn starch, 0.5 g chitosan, 0.5 g betaine, 0.2 g vanillin and 5.714 g sodium chloride in 100 mL deionized water and continuously stir magnetically at 800 rpm for 8 min; then, after stirring magnetically at 600 rpm in a 95 ℃ water bath for 30 min, place it at 15 ℃ and cool for 1 h to obtain a stable starch-based hydrogel with a salt concentration of 4%; (2) Mix 5 g of monoglyceride in 100 mL of soybean oil and stir magnetically at 600 rpm for 10 min; then stir magnetically at 600 rpm in an 80 ℃ water bath for 30 min, and then cool at 15 ℃ for 1 h to obtain a stable monoglyceride-based oil gel. (3) The stable starch-based hydrogel obtained in step one and the monoglyceride-based oleogel obtained in step (2) were mixed at a mass ratio of 7:3. Then, the mixture was sheared at 12 krpm for 5 min using a homogenizer and then placed in a refrigerator at 4 ℃ for 4 h to obtain a stable biphasic gel with a salt concentration of 4%.

[0035] Test example: The salty adhesion, conductivity, and structural stability of the biphasic gels in Example 1 and Comparative Examples 1-7 under in vitro pig tongue simulation were tested respectively. The results are as follows: Figures 1-3As shown; among them, Example 1 is a biphasic gel with a salt concentration of 3% (hydrogel to monoglyceride oil gel ratio of 7:3), Comparative Example 1 is a gel with a salt concentration of 3% (only starch-based hydrogel), Comparative Example 2 is a biphasic gel with a salt concentration of 3% (hydrogel to monoglyceride oil gel ratio of 5:5), Comparative Example 3 is a biphasic gel with a salt concentration of 3% (hydrogel to monoglyceride oil gel ratio of 3:7), Comparative Example 4 is a biphasic gel with a salt concentration of 3% (hydrogel to monoglyceride oil gel ratio of 1:9), Comparative Example 5 is a biphasic gel with a salt concentration of 3% (carrageenan-stabilized hydrogel to monoglyceride oil gel ratio of 7:3), Comparative Example 6 is a biphasic gel with a salt concentration of 3% (carboxymethyl chitosan-stabilized hydrogel to monoglyceride oil gel ratio of 7:3), and Comparative Example 7 is a biphasic gel with a salt concentration of 4% (hydrogel to monoglyceride oil gel ratio of 7:3).

[0036] The results show: 1. The adhesion ability of the biphasic gels prepared in Example 1 and Comparative Examples 1-7 was measured, and the results are as follows: Figure 1 As shown; from Figure 1 As can be seen, compared with the comparative example, Example 1 showed the strongest fluorescence intensity when rinsed with saliva at 20 mL, indicating that when the water-oil ratio in the biphasic gel was 7:3, sodium adhered and remained on the pig tongue in vitro the most, indicating that Example 1 had the longest salty taste retention time in the oral cavity.

[0037] 2. The biphasic gels prepared in Example 1 and Comparative Examples 1-7 were subjected to Na... + Content determination, results as follows Figure 2 As shown; from Figure 2 As can be seen, compared with pure hydrogel, Example 1 had the lowest sodium content after rinsing with 20mL, indicating that sodium adhered and remained on the pig tongue the most during rinsing, thus indicating that the saltiness was retained for the longest time.

[0038] 3. Sensory evaluation of saltiness retention was performed on the biphasic gels prepared in Example 1 and Comparative Examples 1-7. The results are as follows: Figure 3 As shown; from Figure 3 As can be seen, the release of salt ions during simulated oral chewing is a biphasic gel. In Example 1, when the ratio of hydrogel to olegel is 7:3, adding 3% salt concentration after 30 seconds of simulated oral chewing can achieve a 4% release of salt ions and maintain stability, showing a stronger salty taste retention time. This indicates that the biphasic gel can maintain the salty taste while reducing the amount of salt (sodium chloride) by at least 25%.

[0039] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A starch-based hydrogel, characterized in that, The preparation method of the starch-based hydrogel includes the following steps: (1) Add starch, chitosan, betaine, vanillin and sodium chloride to water and stir at 200 rpm to 800 rpm for 5 min to 20 min to obtain a mixture; (2) The mixture obtained in step (1) is reacted at 70 ~ 100 ℃ and 200 rpm ~ 800 rpm for 30-60 min, and then placed at -4 ~ 15 ℃ for 0 ~ 4 h to obtain starch-based hydrogel.

2. The starch-based hydrogel according to claim 1, characterized in that, The starch mass concentration, based on the solvent matrix, is 6%~10%; the added amounts of chitosan, betaine, vanillin, and sodium chloride are 0.2%~0.8%, 0.2%~0.8%, 0.01%~0.2%, and 1.2%~10%, respectively.

3. The starch-based hydrogel according to claim 1, characterized in that, The starches mentioned include, but are not limited to: corn starch, pea starch, wheat starch, and potato starch.

4. A biphasic gel for achieving salt reduction in gels, characterized in that, The biphasic gel is obtained by mixing the starch-based hydrogel according to any one of claims 1 to 3 with a monoglyceride gel, and the specific preparation method includes the following steps: (1) Add monoglycerides to vegetable oil and stir at 200 rpm to 800 rpm for 5 min to 30 min to obtain a mixture; (2) The mixture obtained in step (1) was reacted at 60 ~ 90 ℃ and 200 rpm ~ 800 rpm for 20 ~ 120 min, and then placed at -4 ~ 15 ℃ for 1 ~ 12 h to obtain monoglyceride oil gel. (3) After mixing the starch-based hydrogel with the oleogel obtained in step (2), the mixture is cut and placed at -4 ~ 15 ℃ for 4 ~ 24 h to obtain a biphasic gel.

5. The biphasic gel according to claim 4, characterized in that, The mass ratio of hydrogel to olegel in step (3) is 0.5~5:

1.

6. The biphasic gel according to claim 4, characterized in that, The vegetable oils include, but are not limited to: soybean oil, rapeseed oil, and sesame oil.

7. The biphasic gel according to claim 4, characterized in that, The mass ratio of monoglyceride to vegetable oil is 1:15~20.

8. The biphasic gel according to claim 4, characterized in that, In step (3), the shearing speed is 8 krpm ~ 12 krpm and the shearing time is 2 ~ 5 min.

9. The application of the starch-based hydrogel according to any one of claims 1 to 3 or the biphasic gel according to any one of claims 4 to 8 in reducing salt content and enhancing the perception of saltiness.

10. A salt-reducing product comprising the starch-based hydrogel according to any one of claims 1 to 3 or the biphasic gel according to any one of claims 4 to 8.

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