A pectin-based fat substitute composition and its preparation and application

Abstract

The present invention provides a pectin-based fat substitute composition, its preparation, and application. The composition comprises the following components by weight: 1 to 7.5 parts vegetable oil, 0.5 to 8.5 parts emulsifier, 1 to 4 parts sodium caseinate, 5 to 15 parts pectin, and 8 to 20 parts water. This composition uses vegetable oil as the base oil and combines pectin fat substitute technology with the network structure of the pectin-sodium caseinate complex to solidify and stabilize oil-water droplets. This composition not only achieves low fat, zero trans fatty acids, and low saturated fatty acids, but also effectively reduces the product's water activity and inhibits outward water migration.

Description

Technical Field

[0001] The present invention belongs to the technical field of food raw materials, and more specifically relates to a pectin-based fat substitute composition and its preparation and application. Background Art

[0002] Currently, the cream on the market mainly uses hydrogenated vegetable oil as its oil source. It is made by beating shortening / margarine with sugar / syrup, with a fat content of up to 30% to 40%, making it a high-fat, high-calorie product. However, the intake of high fat and high saturated fatty acids can easily lead to obesity and cardiovascular and cerebrovascular diseases, posing a potential threat to people's health. In addition, the high trans fatty acid content of vegetable oil after hydrogenation can increase the incidence of heart disease (such as myocardial infarction, arteriosclerosis and other cardiovascular diseases). Especially for adolescents who love to eat creamy foods, their early growth and development may be adversely affected. Therefore, there is an urgent need to develop a healthy low-fat, low-saturated fatty acid, zero-trans fatty acid cream product, so as to satisfy the taste while reducing the health and safety risks caused by the intake of unhealthy foods.

[0003] The prior art discloses a low-fat filling oil, but this low-fat filling oil has the problem of water migration when used. If this low-fat filling oil is used in brittle foods such as sandwich biscuits, the crisp taste of the food will be destroyed due to the outward migration of water, and its shelf life will also be affected. At present, in order to prevent water migration, solid oils are usually used to absorb water, and the amount of oil and powdered sugar in the formula is increased to limit the migration of water molecules. However, this process requires the use of a large amount of hydrogenated vegetable oil, which will lead to health and safety risks in food. Therefore, there is an urgent need to find a method that can not only achieve low fat, but also effectively reduce the water activity of food and inhibit the outward migration of water. Summary of the Invention

[0004] The present invention addresses the deficiencies of the prior art and aims to provide a pectin-based fat substitute composition that, when used in crispy foods, can not only achieve low-fat properties but also inhibit outward migration of water by reducing the water activity of the food.

[0005] The first object of the present invention is to provide a pectin-based fat substitute composition.

[0006] The second object of the present invention is to provide a method for preparing the pectin-based fat substitute composition.

[0007] The third object of the present invention is to provide use of the pectin-based fat substitute composition in the preparation of low-fat cream.

[0008] A fourth object of the present invention is to provide a low-fat cream.

[0009] A fifth object of the present invention is to provide a method for preparing the low-fat cream.

[0010] A sixth object of the present invention is to provide use of the low-fat cream in preparing crispy foods.

[0011] The above-mentioned purpose of the present invention is achieved through the following technical solutions:

[0012] The present invention provides a pectin-based fat substitute composition, which specifically comprises the following components in parts by weight: 1 to 7.5 parts of vegetable oil, 0.5 to 8.5 parts of emulsifier, 1 to 4 parts of sodium caseinate, 5 to 15 parts of pectin, and 8 to 20 parts of water.

[0013] In the pectin-based fat substitute composition, pectin can not only evenly disperse the vegetable oil after being fully hydrated to form a fat substitute that can realistically simulate the flavor, taste and texture of the oil, but also replace hydrogenated vegetable oil in terms of plasticity, palatability and other functions by crystallizing and solidifying the oil, thereby acting as a fat simulated substance to reduce the amount of fat used; it can also interact with sodium caseinate to form a regular and orderly three-dimensional network space structure, solidify and stabilize the oil-containing droplets, lock the oil and water droplets in the network, and prevent the migration of oil and water.

[0014] Preferably, the vegetable oil is one or more of rapeseed oil, peanut oil, soybean oil, and sunflower oil.

[0015] Preferably, the emulsifier is a composite emulsifier.

[0016] Further preferably, the composite emulsifier consists of emulsifier 1 and emulsifier 2; the emulsifier 1 is one or more of glyceryl mono- and distearate (GMS), glyceryl monooleate, propylene glycol fatty acid ester, and polyglycerol fatty acid ester; and the emulsifier 2 is one or more of diacetyl tartaric acid mono- and diglyceride (DATEM), lecithin, sodium stearoyl lactylate, sorbitan tristearate, and polyoxyethylene sorbitan monooleate.

[0017] During the preparation of the pectin-based fat substitute composition, the present invention effectively prevents pectin gelation through the synergistic effect of two emulsifiers, achieves high dispersion of pectin instead of the technical difficulty of gelation, and is beneficial to the control of water activity of subsequent products.

[0018] More preferably, the mass ratio of the emulsifier 1 to the emulsifier 2 is 1.5-3.5:1.

[0019] More preferably, the mass of monoglyceride in the glyceryl mono- and distearate is not less than 25%.

[0020] More preferably, the lecithin is soybean lecithin.

[0021] More preferably, the sorbitol tristearate is anhydrous sorbitol tristearate.

[0022] Preferably, the molecular weight of the pectin is not less than 100 kDa.

[0023] Further preferably, the pectin is one or more of orange peel pectin, apple peel pectin, grapefruit peel pectin, lemon peel pectin, and sweet potato pectin.

[0024] The present invention also provides a method for preparing the pectin-based fat substitute composition. The method comprises heating and melting vegetable oil and an emulsifier, adding sodium caseinate, water and pectin, mixing, adjusting the pH and homogenizing to obtain the pectin-based fat substitute composition.

[0025] Preferably, the heating temperature is 70-85°C.

[0026] Preferably, the pectin is added in batches to allow for better mixing with the other ingredients. For example, the pectin can be divided into several equal portions. After each portion is added, it is first mixed with the other ingredients before the next portion is added, and so on. Most preferably, the pectin is added in three portions.

[0027] Preferably, the mixing is achieved by stirring at a speed of 200 to 500 rpm for 30 to 60 minutes.

[0028] Preferably, the pH is adjusted to pH 6.2-6.8.

[0029] Preferably, the pH regulator used to adjust the pH is one or more of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, monosodium citrate, and trisodium citrate.

[0030] Preferably, the homogenization is performed in steps, with the first homogenization being performed at 140-460 MPa for 2-4 minutes, and the second homogenization being performed at 45-55 MPa for 2-4 minutes. Most preferably, the first homogenization is performed at 150 MPa for 3 minutes, and the second homogenization is performed at 50 MPa for 3 minutes.

[0031] Preferably, the homogenization is followed by freeze-drying. Freeze-drying completely dehydrates the pectin-based fat substitute composition, further reducing the water activity of the product, limiting water migration, and ensuring stable product quality. It also creates an environment that is unfavorable for the growth of spoilage microorganisms, thereby ensuring storage stability of the product.

[0032] This invention replaces hydrogenated vegetable oil with vegetable oil and incorporates pectin fat replacement technology to achieve the nutritional and health benefits of zero trans fatty acids, low fat, and low saturated fatty acids, making it suitable as a raw material for low-fat cream. Therefore, the present invention also seeks protection for the use of the pectin-based fat replacement composition in the preparation of low-fat cream.

[0033] The present invention also provides a low-fat cream, which comprises the following components in parts by weight: 0.1 to 1 part of food gum, 10 to 20 parts of high fructose syrup, 10 to 20 parts of the above-mentioned pectin-based fat substitute composition, 10 to 20 parts of glycerin, 40 to 70 parts of powdered sugar, 0.5 to 2 parts of starch, and 0.01 to 0.25 parts of essence.

[0034] Preferably, the food gum is one or more of carrageenan, sodium alginate, xanthan gum, hydroxypropyl methylcellulose, guar gum, and gum arabic.

[0035] Preferably, the glucose value of the high fructose syrup is 40-65, and the fructose content is greater than 40 wt%.

[0036] Preferably, the starch is one or more of corn starch, potato starch, tapioca starch and rice starch.

[0037] Preferably, the flavor is cream flavor.

[0038] In addition, the present invention also provides a method for preparing the low-fat cream, comprising the following steps:

[0039] S1. The food gel is heated and dispersed in 60wt% to 80wt% high fructose syrup to form a soft gel;

[0040] S2. The pectin-based fat composition, powdered sugar, starch, and flavor are mixed to obtain a dry material mixture;

[0041] S3. The soft gel obtained in S1, the remaining high fructose syrup, and glycerin are mixed, and then the dry material mixture obtained in S2 is added and mixed to obtain the low-fat cream.

[0042] The high fructose syrup is added in steps, wherein 60 wt% to 80 wt% of the formula amount is first added in S1, and the remaining high fructose syrup is added in S3.

[0043] Preferably, the heating temperature in S1 is 65-75°C.

[0044] Preferably, the mixing in S3 is achieved by stirring, wherein the first mixing is stirring at 100-200 rpm for 1-3 min, and the second mixing is stirring at 500-800 rpm for 4-8 min.

[0045] The low-fat cream not only possesses the nutritional properties of low fat, low saturated fatty acids, and zero trans fatty acids, providing competitive advantages in health and safety, but also effectively inhibits water migration when used in crispy foods (such as sandwich biscuits), ensuring the product's water activity is within a biosafe range. It also creates an environment unfavorable for microbial growth, ensuring the product's biosafety and stable quality during storage. This multifaceted approach extends the product's shelf life. Therefore, the use of the low-fat cream in preparing crispy foods should also fall within the scope of protection of the present invention.

[0046] Preferably, the crispy food is biscuits.

[0047] The present invention has the following beneficial effects:

[0048] 1. The present invention uses vegetable oil as the base oil, solving the health problems of hydrogenated vegetable oil cream, such as high fat, high saturated fatty acids and high trans fatty acids. It also combines pectin fat replacement technology to obtain a low-fat, zero trans fatty acid, low saturated fatty acid, and healthy pectin-based fat replacement composition, providing nutritional support and health protection for the key consumer groups of this type of product (children and adolescents).

[0049] 2. In the preparation process of the pectin-based fat substitute composition, the present invention combines a specific composite emulsifier with other ingredients to overcome quality problems such as poor product ductility and reduced adhesion caused by fat reduction, thereby achieving the goal of not changing the sensory quality of the product after fat reduction.

[0050] 3. This invention utilizes the network structure of the pectin-sodium caseinate complex to solidify and stabilize oil-water droplets, preventing water migration and keeping the product's water activity at an extremely low level (below 0.4), thus avoiding product quality deterioration caused by water migration. Furthermore, low water activity inhibits microbial growth, further extending the product's shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 This is a photograph of pectin-based fat composition 1.

[0052] Figure 2 A is a photograph of the cream obtained in Example 4; Figure 2 B is a photograph of the cream obtained in Comparative Example 2; Figure 2 C is a photograph of the cream obtained in Comparative Example 4.

[0053] Figure 3 A is a photograph of the cream obtained in Example 4 under a polarizing microscope; Figure 3 B is a photograph of the cream obtained in Example 5 under a polarizing microscope; Figure 3 C is a photograph of the cream obtained in Comparative Example 1 under a polarizing microscope; Figure 3 D is a photograph of the cream obtained in Comparative Example 2 under a polarizing microscope.

[0054] Figure 4 A is a photo of the sandwich biscuits obtained in Example 10; Figure 4 B is a photo of the sandwich biscuits obtained in Comparative Example 9. DETAILED DESCRIPTION

[0055] The present invention will be further described below with reference to the accompanying drawings and specific examples, but the examples 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 the art.

[0056] Unless otherwise specified, the reagents and materials used in the following examples were commercially available.

[0057] 1. Source of raw materials

[0058] Tangerine peel pectin was purchased from Maya Reagent Co., Ltd.;

[0059] Glyceryl mono- and distearate (monoglyceride mass not less than 25%) was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0060] Diacetyl tartaric acid mono- and diglycerides were purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.;

[0061] High fructose syrup (glucose value of 40-65, fructose content greater than 40 wt%) was purchased from Hubei Qianfengxiang Food Co., Ltd.

[0062] 2. Determination of Fatty Acid Composition of Cream

[0063] The fatty acid composition of cream samples was determined by gas chromatography (GC).

[0064] Take 0.1g sample and place it in a test tube. Add 3mL of n-hexane to dissolve the sample. Then add 3mL of 0.4mol / L KOH-CH3OH and shake at 50℃ for 15min to methylate the sample. Let it stand for 30min to separate the layers. Take the supernatant for GC analysis with an injection volume of 2μL. Finally, compare it with the results of the fatty acid methyl ester mixed standard. Qualitative analysis is based on the retention time of the standard sample, and quantitative analysis is performed by the area normalization method.

[0065] The conditions for determining the saturated fatty acid content were as follows: CP-Si188 capillary column, 100m×0.25mm×0.2mm.

[0066] The conditions for determining the trans fatty acid content were as follows: non-polar column HP-1; programmed temperature, hydrogen flame ionization detector, detector temperature 250°C; injection temperature 250°C; carrier gas N2, pressure 200 kPa; H2 pressure 60 kPa; air pressure 50 kPa.

[0067] 3. Determination of butter oil content

[0068] 2 mL of 5 wt% KOH-methanol solution was added to the cream sample. The mixture was thoroughly shaken and then sealed in a microwave oven (140 W) for saponification. The saponification solution was diluted to 5 mL with methanol. 0.2 mL of the solution was transferred to a 5 mL volumetric flask, and 3 mL of the esterification solution (acetic acid, BF3-ether, and acetic anhydride in a volume ratio of 3:1:2) was added and mixed. The mixture was reacted at 25°C for 10 min. After cooling, 1 mL of 9.752 mg / mL eicosane ether solution was added, and the volume was diluted to 5 mL with ether. The product was then analyzed by gas chromatography using a 0.1 μm × 0.25 mm × 30 m PEG-20 m glass capillary column, a column temperature of 180°C, a vaporizer temperature of 200°C, and a hydrogen flame detector temperature of 240°C. The carrier gas was high-purity nitrogen with a split ratio of 30:1. The injection volume was 0.5 μL. After the spectrum was analyzed by HL-3000 chromatography workstation, the mass concentration of glycerol was determined by peak area ratio using internal standard method. G , and calculate the oil content X of the cream sample according to the formula: X=C G ×25×884 / [92×m×(1-H)]×100%, where: m is the mass of the cream sample (mg); H is the water content of the cream (%); 884 and 92 are the average relative molecular mass of oil (calculated based on the fatty acid composition) and the relative molecular mass of glycerol, respectively; 25 represents the dilution factor of the sample.

[0069] 4. Determination of Cream Water Activity

[0070] The water activity of cream was determined using the Conway dish diffusion method. A 20.0 g cream sample was placed in a sealed glass container. The sealed container, Conway dish, and weighing dish containing the cream sample were placed in a constant temperature incubator at (25±1)°C for 30 minutes. The sample was removed and immediately used and measured. Saturated aqueous solutions of potassium carbonate, magnesium nitrate, sodium bromide, cobalt chloride, strontium chloride, sodium nitrate, and sodium chloride were prepared with distilled water. These saturated aqueous solutions were then injected into the outer chamber of different Conway dishes. The weighing dish containing the cream was placed in the inner chamber of the Conway dish. The Conway dish was then covered with a frosted glass sheet coated with petroleum jelly to seal the dish. The sealed Conway dish was placed in a constant temperature incubator at 25°C for 24 hours. The weight change of the cream due to water exchange was then measured. The water activity of the cream was calculated using coordinate interpolation based on the change in weight.

[0071] 5. Sensory evaluation of cream sandwich biscuits

[0072] After storing the cream sandwich cookies in sealed bags for one day, ten food professionals (aged 20 to 40, with no sensory impairments) conducted a sensory evaluation, scoring them based on five criteria: color, texture, crispness, appearance, and adhesion. The specific scoring criteria are shown in Table 1. Before the evaluation, participants were prohibited from smoking, drinking, eating, or discussing food. Rinse your mouth with water between tastings.

[0073] Table 1 Scoring criteria for cream sandwich biscuits

[0074]

[0075] Example 1 Preparation of pectin-based fat composition 1

[0076] 9.85 g of glyceryl mono- and distearate, 3.15 g of diacetyl tartaric acid glyceryl mono- and diglycerides, and 17.8 g of rapeseed oil were heated and stirred at 80° C. until a transparent liquid was obtained. 2.5 g of sodium caseinate and 20 mL of deionized water were then added, and stirring was continued until uniform. 25 g of orange peel pectin was divided into three equal portions. After adding the first portion of pectin, the mixture was stirred and mixed with the other ingredients before the second portion was added. After stirring and mixing again, the third portion was added and stirred at 300 rpm until a uniform fat substitute slurry was formed. 1.6% by mass of dipotassium hydrogen phosphate solution was dropwise added to adjust the pH to 6.2. The mixture was homogenized at 150 MPa for 3 minutes, then at 50 MPa for 3 minutes, and freeze-dried to obtain a pectin-based fat substitute composition 1.

[0077] The photo of pectin-based fat composition 1 is as follows Figure 1 As shown, the product is a milky white granular solid that is evenly dispersed without any residual or agglomerated components. The pectin-based fat substitute composition 1 has a fat content of 27.6%, a saturated fatty acid content of 1.92%, and a trans fatty acid content of 0.

[0078] Example 2 Preparation of Pectin-Based Fat Substitute Composition 3

[0079] 9.85 g of mono- and distearic acid glyceryl esters, 3.15 g of soy lecithin, and 10.4 g of sunflower oil were heated and stirred at 80° C. until a transparent liquid was obtained. 2.5 g of sodium caseinate and 20 mL of deionized water were then added, and stirring was continued until uniform. 25 g of apple peel pectin was divided into three equal parts. After adding the first part of pectin, the mixture was first stirred and mixed with the other ingredients before the second part was added. After stirring and mixing again, the third part was added and stirred at 200 rpm until a uniform fat substitute slurry was formed. 1.6% by mass of dipotassium hydrogen phosphate solution was added dropwise to adjust the pH to 6.5. The mixture was homogenized at 150 MPa for 3 minutes, then at 50 MPa for 3 minutes, and freeze-dried to obtain a pectin-based fat substitute composition 2.

[0080] The test results showed that the pectin-based fat substitute composition 2 had a fat content of 18.1%, a saturated fatty acid content of 2.68%, and a trans fatty acid content of 0.

[0081] Example 3 Preparation of Pectin-Based Fat Substitute Composition 3

[0082] Take 12g of mono- and distearic acid glyceryl esters, 5g of soybean lecithin and 5.6g of peanut oil, heat and stir at 80°C until they become a transparent liquid, then add 2.5g of sodium caseinate and 20mL of deionized water, and continue stirring until uniform; divide 30g of grapefruit peel pectin into three equal parts, after adding the first part of pectin, first stir and mix with the other ingredients before adding the second part, stir and mix again, then add the third part, and stir at 500rpm until a uniform fat substitute slurry is formed; add 1.6% by mass of dipotassium hydrogen phosphate solution to adjust the pH to 6.8, homogenize at 150MPa for 3 minutes, then homogenize at 50MPa for 3 minutes, and freeze-dry to obtain pectin-based fat substitute composition 3.

[0083] The test results showed that the pectin-based fat substitute composition 3 had a fat content of 9.8%, a saturated fatty acid content of 2.37%, and a trans fatty acid content of 0.

[0084] Example 4 Preparation of Low-Fat Cream

[0085] S1. Disperse 0.4 g carrageenan in 15 g high fructose syrup at 70°C and stir at 100 rpm until a soft gel forms.

[0086] S2. The pectin-based fat composition 45g 1, 100g powdered sugar, 3g corn starch, 0.5g cream flavor was mixed to obtain a dry material mixture;

[0087] S3. The soft gel obtained in S1, 10 g of high fructose syrup, and 25 g of glycerol were mixed and stirred at 200 rpm for 1 min. The dry material mixture obtained in S2 was then added and stirred at 500 rpm for 4 min to obtain the low-fat cream.

[0088] The photo of the low-fat cream obtained in this example is as follows Figure 2 As shown in A, the product is in a milky white semi-solid state with a continuous and smooth texture, similar to that of full-fat cream.

[0089] The photo of the low-fat cream obtained in this example under a polarizing microscope is as follows Figure 3 As shown in Figure A, it can be seen that the oil droplets in the product are of moderate size and evenly dispersed, indicating that the oil forms stable and highly dispersed droplets under the action of the pectin-sodium caseinate network structure and the specific composite emulsifier, indicating that the network space structure of the pectin-sodium caseinate complex has a better solidification and stabilization effect on the oil-water droplets.

[0090] Example 5 Preparation of Low-Fat Cream

[0091] Same as Example 4, except that pectin-based fat substitute composition 1 is replaced by pectin-based fat substitute composition 2.

[0092] The photo of the low-fat cream obtained in this example under a polarizing microscope is as follows Figure 3 As shown in B, it can be seen that the oil droplets in the product are fine, but distributed evenly and stably.

[0093] Example 6 Preparation of Low-Fat Cream

[0094] Same as Example 4, except that the pectin-based fat substitute composition 1 is replaced by the pectin-based fat substitute composition 3.

[0095] Example 7 Preparation of Low-Fat Cream

[0096] Same as Example 4, except that carrageenan is replaced by xanthan gum.

[0097] Example 8 Preparation of Low-Fat Cream

[0098] Same as Example 4, except that carrageenan is replaced by sodium alginate.

[0099] Example 9 Preparation of Low-Fat Cream Sandwich Biscuits

[0100] Remove the cream from the original Oreo sandwich cookies, retaining the biscuit base. Weigh 3.5 g of the low-fat cream obtained in Example 4 and evenly spread it on one biscuit base using a smear. Gently cover the low-fat cream with another biscuit base, let it sit for 30 minutes, and then store it in a plastic sealed bag.

[0101] Example 10 Preparation of Low-Fat Cream Sandwich Biscuits

[0102] Same as Example 9, except that the low-fat cream obtained in Example 4 is replaced by the low-fat cream obtained in Example 5.

[0103] The photo of the low-fat cream sandwich biscuits obtained in this example is shown in FIG. Figure 4 As shown in Figure A, it can be seen that after the sandwich biscuits are twisted, the low-fat cream can be well attached to one of the biscuit embryos without sticking or loosening. This shows that in the preparation process of the pectin-based fat substitute composition of the present invention, the use of the composite emulsifier overcomes the quality problems such as reduced product adhesion caused by fat reduction, thereby achieving the goal of maintaining the sensory quality of the product after fat reduction.

[0104] Example 11 Preparation of Low-Fat Cream Sandwich Biscuits

[0105] Same as Example 9, except that the low-fat cream obtained in Example 4 is replaced by the low-fat cream obtained in Example 6.

[0106] Example 12 Preparation of Low-Fat Cream Sandwich Biscuits

[0107] Same as Example 9, except that the low-fat cream obtained in Example 4 is replaced by the low-fat cream obtained in Example 7.

[0108] Example 13 Preparation of Low-Fat Cream Sandwich Biscuits

[0109] Same as Example 9, except that the low-fat cream obtained in Example 4 is replaced by the low-fat cream obtained in Example 8.

[0110] Comparative Example 1

[0111] Using butter as the base oil, the cream is prepared according to the current commercial production process of high-fat biscuit cream. The specific steps are as follows:

[0112] 220g of butter was whipped at 8000rpm for 1min, 450g of powdered sugar was added, and the whipping was continued at 3000rpm for 40s. Then, 35g of skim milk was added, and the whipping was continued at 3000rpm for 40s, and then the whipping was continued at 8000rpm for 1min to obtain cream.

[0113] The low-fat cream obtained in this comparative example is shown in the following figure under a polarizing microscope. Figure 3 As shown in C, it can be seen that the oil particles of the product are large and full, and are semi-solid. This is because the butter has undergone oil crystallization.

[0114] Comparative Example 2

[0115] The same as comparative example 1, except that the amount of butter used is 140g, the amount of powdered sugar used is 520g, and the amount of skim milk used is 45g.

[0116] The cream photo of this comparison is as follows Figure 2 As shown in Figure B, it can be seen that the product is a light yellow solid with a smooth texture like solid oil.

[0117] The cream obtained in this comparative example is shown in the following figure under a polarizing microscope. Figure 3 As shown in D, it can be seen that the oil droplets of the product are full in shape, but the size distribution is uneven, and some oil droplets aggregate.

[0118] Comparative Example 3

[0119] The same as comparative example 1, except that the amount of butter used is 70g, the amount of powdered sugar used is 580g, and the amount of skim milk used is 75g.

[0120] Comparative Example 4

[0121] The commercial product original Oreo cream sandwich biscuits have a cream filling after the biscuit base is removed.

[0122] The cream photo of this comparison is as follows Figure 2 As shown in C, it can be seen that the product becomes loose after being separated from the biscuit embryo, cannot form a continuous sandwich block, and lacks oily luster in texture.

[0123] Comparative Example 5

[0124] Same as Example 4, except that, during the preparation of the pectin-based fat composition 1, pectin is replaced by inulin.

[0125] Comparative Example 6

[0126] The same as Example 4, except that, during the preparation of the pectin-based fat substitute composition 1, diacetyl tartaric acid mono- and diglycerides were replaced with glyceryl mono- and distearate, that is, the added amount of glyceryl mono- and distearate was 13 g, and diacetyl tartaric acid mono- and diglycerides were not added.

[0127] Comparative Example 7

[0128] The same as Example 4, except that, during the preparation of the pectin-based fat substitute composition 1, glyceryl mono- and distearate was replaced with diacetyl tartaric acid mono- and diglyceride, that is, the added amount of diacetyl tartaric acid mono- and diglyceride was 13 g, and glyceryl mono- and distearate was not added.

[0129] Comparative Example 8

[0130] Same as Example 9, except that the low-fat cream obtained in Example 4 was replaced by the low-fat cream obtained in Comparative Example 1.

[0131] Comparative Example 9

[0132] Same as Example 9, except that the low-fat cream obtained in Example 4 was replaced by the low-fat cream obtained in Comparative Example 2.

[0133] The photos of the sandwich biscuits obtained in this comparative example are as follows Figure 4 As shown in B, it can be seen that after the sandwich biscuit is twisted, the cream cannot be completely separated and part of the cream is stuck to the biscuit base.

[0134] Comparative Example 10

[0135] Same as Example 9, except that the low-fat cream obtained in Example 4 was replaced by the low-fat cream obtained in Comparative Example 3.

[0136] Comparative Example 11

[0137] Same as Example 9, except that the low-fat cream obtained in Example 4 is replaced by the low-fat cream obtained in Comparative Example 4.

[0138] Comparative Example 12

[0139] Same as Example 9, except that the low-fat cream obtained in Example 4 was replaced by the low-fat cream obtained in Comparative Example 5.

[0140] Comparative Example 13

[0141] Same as Example 9, except that the low-fat cream obtained in Example 4 was replaced by the low-fat cream obtained in Comparative Example 6.

[0142] Comparative Example 14

[0143] Same as Example 9, except that the low-fat cream obtained in Example 4 was replaced by the low-fat cream obtained in Comparative Example 7.

[0144] Experimental Example 1 Determination of oil content and fatty acid composition of cream

[0145] The oil content (triglyceride composition) and fatty acid composition of the cream samples obtained in Examples 4 to 8 and Comparative Examples 1 to 7 were measured. The results are shown in Table 2.

[0146] Table 2 Oil content and fatty acid composition of cream samples

[0147] Sample name Oil content (%) Saturated fatty acids (g / 100g) Trans fatty acids (g / 100g) Example 4 6.75 0.44 0 Example 5 4.50 0.60 0 Example 6 2.25 0.53 0 Example 7 6.05 0.43 0 Example 8 5.74 0.45 0 Comparative Example 1 30.22 19.41 0.78 Comparative Example 2 19.94 12.93 0.51 Comparative Example 3 10.10 6.47 0.26 Comparative Example 4 38.42 20.22 0.98 Comparative Example 5 29.33 18.91 0 Comparative Example 6 31.28 20.47 0 Comparative Example 7 30.04 22.03 0

[0148] It can be seen that the fat content of the creams obtained in Examples 4 to 8 is reduced to below 10%, and the saturated fatty acid content is lower than 1g / 100g, which is significantly lower than that in Comparative Examples 1 to 7. In addition, no trans fatty acids are detected in the creams obtained in Examples 4 to 8, indicating that the present invention uses vegetable oil as the base oil to solve the quality and safety problems of hydrogenated vegetable oil cream, such as high fat, high saturated fatty acids, and high trans fatty acids. In addition, by combining pectin fat replacement technology and a specific emulsifier, the obtained cream containing the pectin-based fat replacement composition has the health-promoting advantages of low fat, zero trans fatty acids, and low saturated fatty acids, and can achieve the nutritional balance and health of fatty acids in fat replacement products.

[0149] Experimental Example 2 Determination of water activity of cream

[0150] The water activity of a cream sample will vary depending on its internal and external environment. If the air is dry, the free water in the cream sample will evaporate into the air, reducing the water activity. Conversely, if the air is humid and humidity is high, the cream sample will absorb water from the air, increasing the water activity, potentially making the sample wet and even unable to hold its shape. The specific degree of increase or decrease is closely related to whether the cream's fat substitute components can even combine evenly with the large amount of sucrose powder it contains. Only when the water in the sample is well combined with ingredients such as icing sugar and compound emulsifiers will the bound water ratio be high and the sample's water activity maintained at a low level.

[0151] The water activity of the cream samples obtained in Examples 4 to 8 and Comparative Examples 1 to 7 was measured. The results are shown in Table 3.

[0152] Table 3 Water activity of cream

[0153] Sample name water activity Example 4 0.268 Example 5 0.336 Example 6 0.355 Example 7 0.303 Example 8 0.311 Comparative Example 1 0.381 Comparative Example 2 0.517 Comparative Example 3 0.635 Comparative Example 4 0.369 Comparative Example 5 0.402 Comparative Example 6 0.647 Comparative Example 7 0.882

[0154] visible:

[0155] (1) The water activity of the cream obtained in Examples 4 to 8 was significantly lower than that in Comparative Examples 1 to 3 and Comparative Examples 5 to 7, indicating that the pectin-based fat composition of the present invention can effectively prevent the migration of water and effectively control the water activity of the cream at an extremely low level (less than 0.4) when used to prepare the cream, thereby avoiding the deterioration of the cream quality due to water migration and ensuring the stability of the cream quality. At the same time, the low water activity can also inhibit the growth of microorganisms and extend the shelf life of the cream.

[0156] (2) The water activity of the cream obtained in Examples 4 to 8 is lower than that of the commercial product (the filling cream of the original Oreo biscuits), indicating that the ability of the cream prepared by the pectin-based fat replacement composition of the present invention to reduce the water activity has reached the level of existing mature commercial products, and even surpasses it.

[0157] (3) The water activity of the cream obtained in Example 4 is significantly lower than that in Examples 7 and 8, indicating that the ability of carrageenan to combine with water to form a sol is significantly better than that of xanthan gum and sodium alginate.

[0158] (4) The water activity of the cream obtained in Example 4 is significantly lower than that in Comparative Examples 6 and 7, indicating that a single emulsifier cannot achieve good oil-water emulsification, resulting in the presence of more free water and ultimately causing water to migrate outward. It is precisely because the present invention uses a composite emulsifier with specific ingredients that better achieves oil-water emulsification and inhibits water migration.

[0159] (5) The water activity of the creams obtained in Examples 4 to 8 decreases as the oil content of the cream samples increases. This is because the specific composite emulsifier in the pectin-based fat substitute composition of the present invention can emulsify the oil to form a water-in-oil emulsion, which better disperses the aqueous phase.

[0160] Experimental Example 3 Sensory Evaluation Results of Cream Biscuits

[0161] The cream biscuits obtained in Examples 9 to 13 and Comparative Examples 8 to 14 were subjected to sensory evaluation, and the scoring results are shown in Table 4.

[0162] Table 4 Sensory scores of cream biscuits

[0163] Group Color shape brittleness Adhesion Taste Total score Example 9 18.77 18.43 19.47 19.42 19.98 96.07 Example 10 18.90 18.88 19.00 19.69 18.26 94.73 Example 11 18.35 18.14 18.49 19.45 17.59 92.02 Example 12 17.95 17.96 19.22 18.15 19.02 92.30 Example 13 18.80 18.68 19.01 17.84 17.76 92.09 Comparative Example 8 16.33 15.53 16.50 15.47 15.01 78.84 Comparative Example 9 17.12 14.23 13.99 13.23 14.36 72.93 Comparative Example 10 14.21 13.54 14.13 12.76 14.45 69.09 Comparative Example 11 18.10 18.03 18.56 19.20 17.09 90.98 Comparative Example 12 16.24 14.51 14.55 13.78 12.39 71.47 Comparative Example 13 17.04 14.25 10.20 9.31 13.65 64.45 Comparative Example 14 17.21 13.66 9.63 14.56 15.82 70.88

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[0165] (1) The sensory scores of the cream sandwich biscuits of Examples 9 to 13 were significantly better than those of Comparative Examples 8 to 10 and Comparative Examples 12 to 14, and did not change with the change of oil content, indicating that the cream sandwich biscuits prepared by using the pectin-based fat substitute composition of the present invention as one of the cream components had better comprehensive performance in terms of color, appearance, crispness, adhesion and taste, and did not have the common problem of poor palatability commonly found in low-fat products and zero trans fatty acid products currently on the market.

[0166] (2) The sensory scores of the cream sandwich biscuits of Examples 9 to 13 were slightly better than those of Comparative Example 11. Even Example 13, which had the lowest sensory score among the examples, maintained a comparable level to Comparative Example 11, indicating that the palatability of the cream prepared from the pectin-based fat composition of the present invention has reached the level of existing mature products, and even surpassed it.

[0167] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be considered as equivalent replacement methods and are included in the scope of protection of the present invention.

Claims

1. A pectin-based fat composition, characterized in that: The invention comprises the following components in parts by weight: 1 to 7.5 parts of vegetable oil, 0.5 to 8.5 parts of a composite emulsifier, 1 to 4 parts of sodium caseinate, 5 to 15 parts of pectin, and 8 to 20 parts of water; the composite emulsifier consists of emulsifier 1 and emulsifier 2; the emulsifier 1 is glyceryl mono- and di-stearate; the emulsifier 2 is one or more of diacetyl tartaric acid mono- and di-glyceride and lecithin.

2. The pectin-based fat composition according to claim 1, wherein The vegetable oil is one or more of rapeseed oil, peanut oil, soybean oil and sunflower oil.

3. The method for preparing the pectin-based fat substitute composition according to any one of claims 1 to 2, characterized in that: After heating and melting the vegetable oil and the emulsifier, sodium caseinate, water and pectin are added, mixed and then the pH is adjusted and homogenized to obtain the pectin-based fat substitute composition.

4. Use of the pectin-based fat substitute composition according to any one of claims 1 to 2 in the preparation of low-fat cream.

5. A low-fat cream, characterized in that: The invention comprises the following components in parts by weight: 0.1 to 1 part of food gum, 10 to 20 parts of high fructose syrup, 10 to 20 parts of the pectin-based fat substitute composition according to any one of claims 1 to 2, 10 to 20 parts of glycerin, 40 to 70 parts of powdered sugar, 0.5 to 2 parts of starch, and 0.01 to 0.25 parts of essence.

6. The low-fat cream according to claim 5, characterized in that The food gum is one or more of carrageenan, sodium alginate, xanthan gum, hydroxypropyl methylcellulose, guar gum and gum arabic.

7. The method for preparing the low-fat cream according to claim 5, characterized in that: The steps include: S1. Heat the food gel and disperse it in 60wt% to 80wt% high fructose syrup to form a soft gel; S2. The pectin-based fat substitute composition according to any one of claims 1 to 2, powdered sugar, starch, and flavor are mixed to obtain a dry material mixture; S3. The soft gel obtained in S1, the remaining high fructose syrup, and glycerin are mixed, and then the dry material mixture obtained in S2 is added and mixed to obtain the low-fat cream.

8. Use of the low-fat cream according to claim 5 in preparing crispy foods.

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