Methods and products for preparing fat substitutes

Abstract

This invention discloses a method for preparing a fat substitute and the product thereof. The method includes: homogenizing a microbial cellulose to obtain homogenized microbial cellulose; and hydrolyzing the homogenized microbial cellulose to obtain a degree of polymerization between 12,300 and 13,800, thereby obtaining the fat substitute. This fat substitute has been found to exhibit excellent protein emulsifying properties and can be used to replace the fat component in food products.

Description

Technical Field

[0001] This invention relates to a method for preparing a fat substitute and the product thereof. This invention also relates to a food product comprising the fat substitute. Prior Technology

[0002] Microbial cellulose (also known as Nata) is a polysaccharide polymer produced by cellulose-producing bacteria. It has a uniform ultrafine network structure and is characterized by heat resistance, high permeability, high crystallinity, high water holding capacity, and high tensile strength. Therefore, it has been widely used in the food industry.

[0003] It is known to nano-process microbial cellulose using mechanical methods (e.g., high-pressure homogenization, grinding, and ultrasonic crushing), hydrolysis methods (e.g., acid hydrolysis and enzymatic hydrolysis), and 2,2,6,6-tetramethyl-piperidine-1-oxyl (TEMPO) oxidation to supply products for food development. While there have been studies applying nano-processed microbial cellulose as a fat substitute, to the applicant's knowledge, no literature or prior patent has yet revealed the effect of the degree of nano-processing of microbial cellulose on its fat-substituting efficacy. Summary of the Invention

[0004] [Invention Summary]

[0005] In this invention, the applicant unexpectedly discovered that by subjecting homogenized microbial cellulose to acid hydrolysis or enzymatic hydrolysis treatment to a degree of polymerization ranging from 12,300 to 13,800, the resulting fat substitute exhibits excellent protein emulsification and fat substitution effects.

[0006] Therefore, in a first aspect, the present invention provides a method for preparing a fat substitute, comprising: A microbial cellulose is subjected to a homogenization process to obtain a homogenized microbial cellulose; and The homogenized microbial cellulose was subjected to a hydrolysis process to reduce its degree of polymerization to between 12,300 and 13,800, thereby obtaining the fat substitute.

[0007] In a second aspect, the present invention provides a fat substitute, which is prepared by a method described above.

[0008] In a third aspect, the present invention provides a food product comprising a fat substitute as described above. Simple Explanation of the Diagram

[0009] The above and other objects, features and advantages of the present invention will become apparent upon reference to the following detailed description and preferred embodiments and the accompanying drawings, wherein: Figure 1 shows the emulsification stability of the proteins in Example 2 after being mixed with different fat substitutes. Implementation

[0010] [Detailed Description of the Invention]

[0011] It should be understood that if any prior publication is cited herein, such prior publication does not constitute an admission that it forms part of the common general knowledge in the art in Taiwan or any other country.

[0012] For the purposes of this instruction manual, it will be clearly understood that the word “comprising” means “including but not limited to”, and the word “comprises” has a corresponding meaning.

[0013] Unless otherwise defined, all technical and scientific terms used herein have the meaning commonly understood by one of ordinary skill in the art to which this invention pertains. One skilled in the art will recognize many similar or equivalent methods and materials that can be used to practice this invention. Of course, this invention is by no means limited to the methods and materials described.

[0014] This invention provides a method for preparing a fat substitute, comprising: A microbial cellulose is subjected to a homogenization process to obtain a homogenized microbial cellulose; and The homogenized microbial cellulose was subjected to a hydrolysis process to reduce its degree of polymerization to between 12,300 and 13,800, thereby obtaining the fat substitute.

[0015] As used in this article, the terms “fat substitute,” “fat alternative,” and “substitute fat” may be used interchangeably.

[0016] As used herein, the terms “microbial cellulose” and “bacterial cellulose” are used interchangeably and refer to polysaccharide polymers produced by cellulose-producing bacteria.

[0017] According to the present invention, the cellulogenic bacteria include, but are not limited to: species of the genera *Sarcina*, *Pseudomonas*, *Rhizobium*, *Azotobacter*, *Aerobacter*, *Alcaligenes*, *Achromobacter*, *Agrobacterium*, and *Gluconacetobacter* [also known as *Acetobacter* sp.].

[0018] According to the present invention, the microbial cellulose can be a commercially available product, or it can be produced using cellulose-producing bacteria using techniques known and commonly used by those skilled in the art. In a preferred embodiment of the present invention, the microbial cellulose is purchased from Nata jelly from Chiamei Foods Industrial Co., Ltd.

[0019] According to the present invention, the homogenization process can be carried out at a stirring speed ranging from 25,000 rpm to 37,000 rpm for 5 to 20 minutes. In a preferred embodiment of the present invention, the homogenization process is carried out at 37,000 rpm for 5 minutes.

[0020] According to the present invention, the hydrolysis process can be carried out using techniques known and commonly used by those skilled in the art.

[0021] It is understood that the operating conditions for hydrolysis are further varied depending on factors such as the solid content of the microbial cellulose used and the ratio of the microbial cellulose to the hydrolysis solution, in order to achieve the best hydrolysis effect. These operating conditions are routinely determined by those skilled in this technique.

[0022] Preferably, the hydrolysis treatment is an acid hydrolysis treatment or an enzyme hydrolysis treatment.

[0023] According to the present invention, the acid hydrolysis treatment is carried out using an acidic solution. Preferably, the acidic solution is selected from the group consisting of hydrochloric acid solution, sulfuric acid solution, and combinations thereof. More preferably, the acidic solution is a 1 to 20% hydrochloric acid solution or a 5 to 50% sulfuric acid solution. In a preferred embodiment of the present invention, the acidic solution is a 2 to 8% hydrochloric acid solution. In another preferred embodiment of the present invention, the acidic solution is a 5 to 25% sulfuric acid solution.

[0024] Preferably, 50 to 150 mL of acidic solution can be used for every 0.15 to 0.45 g of microbial cellulose.

[0025] According to the present invention, the acid hydrolysis treatment can be carried out at a temperature ranging from 25 to 100°C for 30 to 300 minutes. Preferably, it is carried out at 50 to 100°C for 60 to 180 minutes.

[0026] According to the present invention, the enzymatic hydrolysis is carried out by using a cellulase. Preferably, the cellulase is selected from the group consisting of: Celluloselast, Viscozyme, Celluloseve, and combinations thereof.

[0027] According to the present invention, the cellulase may have a concentration of 1 to 10%, preferably 1 to 3%.

[0028] Preferably, 1 to 3 mL of cellulase can be used for every 0.3 g of microbial cellulose.

[0029] According to the present invention, the enzyme hydrolysis treatment can be carried out at a pH value between 3 and 7 and a temperature range of 24 to 50°C for 3 to 120 hours. Preferably, it is carried out at 30 to 50°C for 24 to 72 hours.

[0030] The present invention also provides a fat substitute, which is prepared by a method described above.

[0031] According to the present invention, the fat substitute can be used as a food additive, added during the preparation of raw materials by conventional methods, or added during the food production process, and formulated with any edible material into a food product for human and non-human animal consumption.

[0032] Therefore, the present invention also provides a food product comprising a fat substitute as described above.

[0033] According to the present invention, the types of food products include, but are not limited to: milk powder, beverages, meat products, confectionery, candies, fermented foods, animal feeds, health foods, dietary supplements, jelly, dressings, mayonnaise, spreads, seasonings, creams, sauces, puddings, ice cream, and ketchup. Preferably, the food product is ice cream. [Detailed Description of Preferred Embodiments]

[0034] The present invention will be further described with reference to the following embodiments, but it should be understood that these embodiments are for illustrative purposes only and should not be construed as limiting the implementation of the present invention. [Example] [ General experimental materials: ] 1. Sources of microbial cellulose:

[0035] The microbial cellulose used in the following examples was prepared by the following steps: First, an appropriate amount of Nata jelly purchased from Chiamei Foods Industrial Co., Ltd. was placed in a soy milk filter bag, and then placed in reverse osmosis (RO) water and soaked at 70°C for 12 hours. The RO water was changed every 2 hours during this period in order to remove bacteria, impurities and sugars remaining in the microbial cellulose. 2. Sources of enzymes:

[0036] In the examples below, Celluclast and Viscozyme were purchased from Novozymes; and Cellulyve was purchased from Lyven. [Example] [1.] [Fat substitutes] [(fat substitute)] [Preparation and property analysis] [ Experimental methods: ] [A、] [Grouping of Microbial Cellulose] [Homogenization] [:]

[0037] First, the microbial cellulose obtained from item 1 of the "General Experimental Materials" section above was divided into 1 control group, 4 sulfuric acid groups (i.e., sulfuric acid groups 1 to 4), 8 hydrochloric acid groups (i.e., hydrochloric acid groups 1 to 8), 5 enzyme CC groups (i.e., enzyme CC groups 1 to 5), 6 enzyme V groups (i.e., enzyme V groups 1 to 6), and 3 enzyme CL groups (i.e., enzyme CL groups 1 to 3). The solid content of each sulfuric acid group and hydrochloric acid group was 0.6%, and the solid content of each enzyme CC group, enzyme V group, enzyme CL group, and control group was 0.3%.

[0038] Then, the microbial cellulose of each group was homogenized using a homogenizer (KINEMATICA, part number 10-35GT) at 37,000 rpm for 5 minutes to obtain homogenized microbial cellulose for each group. The homogenized microbial cellulose from the sulfuric acid and hydrochloric acid groups was then subjected to acid hydrolysis treatment (section B below), and the homogenized microbial cellulose from the enzyme CC, enzyme V, and enzyme CL groups was subjected to enzymatic hydrolysis treatment (section C below). The homogenized microbial cellulose from the control group was left untreated and used as a fat substitute for the control group (hereinafter referred to as the control fat substitute). [B、] [Acid hydrolysis treatment:]

[0039] According to Table 1 below, the homogenized microbial cellulose obtained in item A above for each sulfuric acid and hydrochloric acid group was subjected to hydrolysis using an acidic solution. The resulting hydrolysis products were then centrifuged at 8,000 rpm for 10 minutes, the supernatant was removed, and the resulting pellets were washed with deionized water. The pellets were then mixed with deionized water and shaken for 1 hour to carry out a hydration reaction. Next, the pH of the resulting reaction mixture was adjusted to 7 using 10 N sodium hydroxide solution, and then centrifuged at 8,000 rpm for 10 minutes. The supernatant was removed, and the pellets were collected, thereby obtaining the fat substitutes for each sulfuric acid and hydrochloric acid group. Table 1. Reaction conditions for acid hydrolysis treatment in each group Group acidic solution / Final concentration (%) Reaction conditions Temperature (°C) Time (min) Sulfuric acid group 1 Sulfuric acid / 25 100 120 Sulfuric acid group 2 Sulfuric acid / 25 50 180 Sulfuric acid group 3 Sulfuric acid / 6.25 75 120 Sulfuric acid group 4 Sulfuric acid / 6.25 50 60 Group 1 of hydrochloric acid Hydrochloric acid / 4 75 180 Group 2 of hydrochloric acid Hydrochloric acid / 2 100 180 Group 3 of hydrochloric acid Hydrochloric acid / 8 75 60 Group 4 of hydrochloric acid Hydrochloric acid / 8 50 180 Hydrochloric acid group 5 Hydrochloric acid / 2 75 120 Hydrochloric acid group 6 Hydrochloric acid / 4 100 60 Group 7 of hydrochloric acid Hydrochloric acid / 4 50 120 Group 8 of hydrochloric acid Hydrochloric acid / 2 50 60 [C、] [Enzyme hydrolysis treatment:]

[0040] According to Table 2 below, the homogenized microbial cellulose obtained in section A above for each enzyme group (CC, V, and CL) was subjected to hydrolysis using cellulase, followed by heating at 90°C for 30 minutes to inactivate the enzymes. Then, hydration was performed according to the method described in section B above. Next, the pH of the resulting reaction mixture was adjusted to 7 using 10 N sodium hydroxide solution, followed by centrifugation at 8,000 rpm for 10 minutes. The supernatant was removed and the precipitate was collected, thereby obtaining the fat substitutes for each enzyme group (CC, V, and CL). Table 2. Reaction conditions for enzyme hydrolysis in each group Group Cellulase / Final concentration (%) Reaction conditions temperature (°C) time (h) pH value Enzyme CC Group 1 Celluclast / 1 50 72 7 Enzyme CC Group 2 Celluclast / 3 40 72 3 Enzyme CC Group 3 Celluclast / 2 twenty four 40 7 Enzyme CC Group 4 Celluclast / 1 40 48 5 Enzyme CC Group 5 Celluclast / 2 30 72 5 Enzyme V Group 1 Viscozyme / 3 50 twenty four 5 Enzyme V Group 2 Viscozyme / 3 40 72 3 Enzyme V Group 3 Viscozyme / 3 30 48 7 Enzyme V Group 4 Viscozyme / 2 30 72 5 Enzyme V Group 5 Viscozyme / 1 40 48 5 Enzyme V Group 6 Viscozyme / 1 30 twenty four 3 Enzyme CL Group 1 Cellulyve / 3 50 twenty four 5 Enzyme CL Group 2 Cellulyve / 3 30 48 7 Enzyme CL Group 3 Cellulyve / 1 50 72 7 [D、] [Degree of Aggregation] [(degree of polymerization, DP)] [The determination:]

[0041] The degree of polymerization of each group of fat substitutes was determined using copper ethylenediamine (CED) and according to the viscoometric method, which is well known and commonly used by those skilled in this art. [E、] [Preparation of colloidal solutions:]

[0042] Each group of fat substitutes was prepared to a concentration of 0.5 wt% using RO water, and then mixed with 10 wt% soy protein isolate (SPI) (purchased from Shun Ching Industrial Co., Ltd.) at a volume ratio of 1:20. The mixture was then homogenized at 10,000 rpm for 10 minutes to obtain each group of colloidal solutions as samples to be tested. [F、] [Colloidal stability] (colloidal stability) [Analysis:]

[0043] Each group of colloidal solutions obtained in item E above was placed in a 20 mL test tube and allowed to stand at 4°C for 24 hours. The colloidal height was then measured before and after standing, thereby obtaining the colloidal height before and after standing.

[0044] The colloidal stability (%) of each group was calculated by substituting the colloidal heights measured before and after standing into the following formula (1): [formula] [(1)] [:] [A] [=] [(B / C)] [×]

[0100] Where: A = Colloidal stability (%) B = The height of the colloid measured after standing (cm) C = The height of the colloid measured before settling (cm) [G、] [Emulsion stability] (emulsion stability) [Analysis:]

[0045] The colloidal solutions obtained in item E above were mixed with olive oil at a volume ratio of 4:1 and homogenized at 10,000 rpm for 10 minutes to obtain emulsions. The emulsions were then allowed to stand at 4°C for 24 hours, and the emulsion height was measured before and after standing to obtain the emulsion height before and after standing.

[0046] The emulsification stability (%) of each group was calculated by substituting the emulsion layer height measured before and after standing into the following formula (2): [formula] [(2)] [:] [D] [=] [(E / F)] [×]

[0100] Where: D = emulsification stability (%) E = Height of the emulsion layer (cm) measured after standing. F = Emulsion layer height (cm) measured before settling. [ result: ] [ ]

[0047] Table 3 shows the measured degree of polymerization, colloidal stability, and emulsification stability for each group. As can be seen from Table 3, the colloidal and emulsification stability of the control group, enzyme CC groups 1 and 2, and enzyme CL groups 1 and 2 are all less than 60%, with the control group showing only 31.25% and 20% colloidal and emulsification stability, respectively. In contrast, the colloidal and emulsification stability of sulfuric acid groups 1 to 4, hydrochloric acid groups 1 to 8, enzyme CC groups 3 to 5, enzyme V groups 1 to 6, and enzyme CL group 3 are all greater than 60%, with the colloidal or emulsification stability of sulfuric acid groups 2 and 3, hydrochloric acid groups 5 to 7, and enzyme V groups 2 to 5 even reaching as high as 80%.

[0048] The results of this experiment show that acid hydrolysis or enzymatic hydrolysis of homogenized microbial cellulose to achieve a degree of polymerization between 12,300 and 13,800 (especially between 12,900 and 13,400) significantly improves the colloidal and emulsifying stability of protein-containing colloidal solutions, and is therefore considered to have excellent protein emulsifying properties. Table 3. Colloidal and emulsifying stability measured for each group Group Degree of aggregation Colloid stability (%) Emulsion stability (%) Sulfuric acid group 1 12,830 87.61 83.13 Sulfuric acid group 2 12,970 87.11 83.13 Sulfuric acid group 3 13,040 92.96 90.12 Sulfuric acid group 4 13,630 83.39 83.95 Group 1 of hydrochloric acid 12,610 88.08 85.00 Group 2 of hydrochloric acid 12,670 82.04 87.34 Group 3 of hydrochloric acid 12,700 88.08 89.74 Group 4 of hydrochloric acid 12,860 76.08 71.25 Hydrochloric acid group 5 12,940 80.05 73.75 Hydrochloric acid group 6 12,990 85.02 85.00 Group 7 of hydrochloric acid 13,380 70.03 86.25 Group 8 of hydrochloric acid 13,440 72.02 72.50 Enzyme CC Group 1 10,180 41.18 34.74 Enzyme CC Group 2 10,320 55.56 34.74 Enzyme CC Group 3 12,380 63.75 68.42 Enzyme CC Group 4 12,460 83.33 84.21 Enzyme CC Group 5 12,610 81.40 81.63 Enzyme V Group 1 12,690 81.40 86.32 Enzyme V Group 2 12,900 85.88 89.69 Enzyme V Group 3 13,030 80.00 86.60 Enzyme V Group 4 13,160 88.89 88.42 Enzyme V Group 5 13,230 91.76 89.47 Enzyme V Group 6 13,780 82.35 87.63 Enzyme CL Group 1 10,030 41.18 37.89 Enzyme CL Group 2 10,460 57.47 31.58 Enzyme CL Group 3 12,530 74.44 78.95 control group 14,150 31.25 20.00

[0049] Based on these experimental results, the applicant selected the fat substitutes from group 3 (sulfate) and group 2 (enzyme V) as representatives for the experiments in the following embodiments, hereinafter referred to as fat substitutes 1 and 2. Additionally, the control fat substitute obtained in item A above was also used for the experiments in the following embodiments. [Example] [2.] [Evaluation of the efficacy of the fat substitute of the present invention in emulsifying different proteins] [ Experimental methods: ]

[0050] First, skim milk (Yotsuba Milk Products Co., Ltd.), whey protein isolate (WPI) (Everest Nutrition), and whey protein concentrate (WPC) (Everest Nutrition) (all at 10 wt%) were grouped according to Table 4 below, and the protein in each group was mixed with the corresponding fat substitute (0.5 wt%) at a volume ratio of 1:20. Table 4. Protein and fat substitutes in each group Group protein Fat substitutes Control group 1 skim milk Comparison of fat alternatives Experimental group 1-1 Fat substitute 1 Experimental group 1-2 Fat substitute 2 Control group 2 WPI Comparison of fat alternatives Experimental group 2-1 Fat substitute 1 Experimental group 2-2 Fat substitute 2 Control group 3 WPC Comparison of fat alternatives Experimental group 3-1 Fat substitute 1 Experimental group 3-2 Fat substitute 2

[0051] Then, the emulsification stability of the obtained mixture was analyzed according to the method described in item G of “Experimental Methods” in Example 1. [ ] [ result: ]

[0052] Figure 1 shows the emulsifying stability of skim milk, WPI, and WPC after being mixed with different fat substitutes. As can be seen from Figure 1, the emulsifying stability of each experimental group was improved to nearly 80% for all three proteins, significantly better than the corresponding control group. This experimental result demonstrates that the fat substitute of the present invention exhibits excellent emulsifying stability for different types of proteins and has a broad emulsifying effect on proteins. [Example] [3.] [Using the fat substitute of the present invention to prepare ice cream] [A、] [Ice cream preparation:]

[0053] 500 mL of milk, 150 mL of 35% heavy cream, and 100 g of sucrose were pre-mixed and heated to 80°C. Then, 30 g of egg yolk, 30 mL of honey, 25 g of skim milk powder, and 42.5 g of the fat substitutes shown in Table 5 below were added to the pre-mixed mixture and stirred at 80°C for 15 minutes. The water content of the fat substitutes was 99.7%.

[0054] The resulting mixture was then cooled to 4°C for 2 hours, and subsequently made into ice cream using a fully automatic ice cream machine (model IC2581, brand ARTISAN) for 60 minutes. Afterwards, each group of ice creams (containing approximately 5 wt% fat substitutes) was placed at -6°C for 24 hours and then subjected to the analyses described in sections B and C below. Table 5. Fat substitutes for each group of ice cream Group Fat substitutes control group Comparison of fat alternatives Experimental group 1 Fat substitute 1 Experimental group 2 Fat substitute 2 [B、] [Ice Cream Melting Rate] [(] [melting rate] [The determination:]

[0055] Take 80 g of ice cream from each group, place it on a metal sieve, and let it stand at 30°C for 5 minutes. Then, collect the melted liquid below the metal sieve and measure its weight.

[0056] The melting rate (%) of each group was calculated by substituting the weight of the melted liquid measured after melting into the following formula (3): [formula] [(3)] [:] [G] [=] [(H / I)] [×]

[0100] Where: G = melting rate (%) H = The weight of the melted liquid measured after melting (g) I = Weight of the ice cream before melting (g) (i.e., 80 g)

[0057] Table 6 shows the melting rate of each group of ice cream. As can be seen from Table 6, compared with the control group, the melting rates of experimental groups 1 and 2 were significantly reduced. In particular, the reduction was most significant in experimental group 2. This experimental result shows that using the fat substitute of the present invention to make ice cream can significantly reduce the melting rate of ice cream, especially when using a fat substitute with a degree of polymerization of 12,900. Table 6. Melting rate (%) of each group of ice cream Group Melting rate (%) control group 20.86 Experimental group 1 15.98 Experimental group 2 14.54 [C、] [Ice Cream Texture Analysis] (texture analysis) [:]

[0058] A texture analyzer (model TX-700, brand LAMY RHEOLOGY) was used to analyze the texture of ice cream in the control group and experimental group 2. The analysis items included hardness, cohesiveness, guminess, chewiness, and adhesiveness.

[0059] Table 7 shows the texture analysis of each group of ice cream. As can be seen from Table 7, compared with the control group, the ice cream in experimental group 2 showed significant improvements in hardness, adhesiveness, and chewiness, while maintaining similar cohesiveness and viscosity. This experimental result demonstrates that using the fat substitute of the present invention to make ice cream can effectively improve its texture. Table 7. Texture analysis of each group of ice cream Group control group Experimental group 2 Hardness (N) 2.86 6.8 Cohesiveness 0.11 0.25 Adhesion (N) 0.57 3.42 Chewing (N) 0.98 3.4 Viscosity (N) 0.82 0.76 [Example] [4.] [Comparison of the efficacy of ice cream containing the fat substitute of this invention with commercially available ice cream] [ Experimental methods: ] [ ]

[0060] First, according to the formula shown in Table 8 below, sucrose, glucose, RO water, and 35% heavy cream were pre-stirred and heated to 80°C. Then, according to the formula shown in Table 8 below, skim milk powder and fat substitute 2 were added to the pre-stirred mixture and stirred at 80°C for 15 minutes, wherein the water content of fat substitute 2 was 99.7%. Next, nine types of ice cream (hereinafter referred to as ice cream 1 to 9, wherein ice cream 1 to 3 contain 5 wt% fat substitute 2, ice cream 4 to 6 contain 7.5 wt% fat substitute 2, and ice cream 7 to 9 contain 10 wt% fat substitute 2) were prepared according to the method described in Section B of Example 3, and the melting rate was determined according to the method described in Section B of Example 3. Table 8. Recipes for various ice creams Group / Component Sucrose (g) Glucose (g) RO water (mL) 35% whipping cream (mL) Skim milk powder (g) Fat substitute 2 (g) Ice Cream 1 150 30 440 0 50 32.00 Ice Cream 2 25 60 33.75 Ice Cream 3 50 80 35.50 Ice Cream 4 25 50 49.875 Ice Cream 5 50 60 52.50 Ice Cream 6 0 70 49.50 Ice Cream 7 50 50 69.00 Ice Cream 8 0 60 65.00 Ice Cream 9 25 70 68.50

[0061] In addition, for comparison, the applicant used two commercially available low-fat ice creams (with fat contents of 5.33% and 1.87%, respectively, hereinafter referred to as commercially available ice cream 1 and 2) and one full-fat ice cream (with a fat content of 10.33%, hereinafter referred to as commercially available ice cream 3) for the same analysis. [ result: ] [ ]

[0062] Table 9 shows the melting rates of various ice creams. As can be seen from Table 9, the melting rates of ice creams 1 to 9 of this invention are significantly lower than those of commercially available ice creams 1 to 3, with the melting rates of ice creams 4 to 7 of this invention even less than 15%. This experimental result shows that ice cream made using the fat substitute of this invention is significantly superior to commercially available low-fat and full-fat ice creams in reducing melting speed, especially the fat substitute of this invention with a content between 5-10 wt%. This indicates that the fat substitute of this invention can be used to replace the fat component in ice cream, thereby reducing the fat content of the ice cream. Table 9. Melting rate (%) of various ice creams type Melting rate (%) Ice Cream 1 26.94 Ice Cream 2 22.43 Ice Cream 3 18.48 Ice Cream 4 11.49 Ice Cream 5 8.51 Ice Cream 6 12.29 Ice Cream 7 14.58 Ice Cream 8 18.79 Ice Cream 9 16.15 Commercially available ice cream 1 37.59 Commercially available ice cream 2 39.66 Commercially available ice cream 3 34.59

[0063] Based on the above experimental results, the applicant believes that the fat substitute obtained by acid-hydrolyzing or enzymatically hydrolyzing homogenized microbial cellulose to achieve a degree of polymerization between 12,300 and 13,800 exhibits excellent protein emulsifying properties. In particular, when used in the preparation of ice cream, this fat substitute not only reduces the fat content but also significantly improves the texture and slows down the melting rate. Therefore, the fat substitute of the present invention can be used to replace the fat component in food products (especially ice cream).

[0064] All patents and documents cited in this specification are incorporated herein by reference in their entirety. In the event of any conflict, the detailed description herein (including its definitions) shall prevail.

[0065] Although the present invention has been described with reference to the specific examples described above, it is evident that many modifications and variations can be made without departing from the scope and spirit of the invention. Therefore, it is intended that the invention be limited only to those shown in the appended claims.

[0066] none

Claims

1. A method for preparing a fat substitute, comprising: A microbial cellulose is subjected to a homogenization process to obtain a homogenized microbial cellulose. The homogenized microbial cellulose is then subjected to a hydrolysis process to reduce its degree of polymerization to between 12,300 and 13,800, thereby obtaining the fat substitute.

2. The method as described in request item 1, wherein, The homogenization process was carried out at a stirring speed ranging from 25,000 rpm to 37,000 rpm.

3. The method as described in request item 1, wherein, The hydrolysis treatment is either acid hydrolysis or enzyme hydrolysis.

4. A fat substitute, which is produced by any one of claims 1 to 3.

5. A food product comprising a fat substitute as described in claim 4.

6. The food product as described in claim 5 is ice cream.

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