Alginate / konjac gum w / o / w double network emulsion gel and preparation method thereof

By using components such as beeswax and sodium caseinate in a double emulsion to form a stable gel network, the problem of poor emulsion stability is solved, enabling the preparation of green food products suitable for food, pharmaceuticals, and cosmetics.

CN117281251BActive Publication Date: 2025-11-25DALIAN POLYTECHNIC UNIVERSITY
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Patent Information

Application Number
CN202311273365.7
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-09-28
Publication Date
2025-11-25
Estimated Expiration
2043-09-28

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Abstract

The application discloses a kind of alginate / kolli W / O / W double network emulsion gel and preparation method thereof, belong to food preparation technical field.The W / O / W double network emulsion gel of the application is with gelatin solution as inner water phase (W1), with the oil solution of beeswax as oil phase O, under the condition of high shear, obtain W1 / O emulsion without surfactant;Calcium carbonate is dispersed into sodium caseinate solution as outer water phase W2, to W1 / O emulsion outer water phase is added, again after high shear treatment, W1 / O / W2 double emulsion is obtained, the outermost layer of the double emulsion formed is added gel solution and gluconic acid lactone, shear treatment is carried out again, and the final double network emulsion gel is obtained.The emulsion gel does not contain surfactant and is healthier, and has better stability, can be used as fat substitute and be applied in food, medicine, cosmetics and other fields also have wide application.
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