A normal temperature stable type adjustable low-saturation double-condensed gel emulsion foam and a preparation method and application thereof

Abstract

The application discloses a normal-temperature stable type adjustable low-saturation double-gel emulsion foam and a preparation method and application thereof, and belongs to the technical field of oil processing and emulsified fat products. The preparation method comprises the following steps: adding a crystalline emulsifier and a natural wax into edible vegetable oil, and heating and stirring to completely dissolve the crystalline emulsifier and the natural wax; adding polysaccharide into water, and completely dissolving the polysaccharide to form a hydrogel; mixing the obtained hydrogel phase and an oil gel phase, and performing high-speed shearing dispersion emulsification to form an emulsion gel; cooling the obtained emulsion gel to room temperature in an ice water bath, and sealing and storing the emulsion gel at room temperature for standby; and whipping and aerating the emulsion gel at room temperature to obtain a double-phase gel foam. The application adopts a simple and easy strategy to prepare different types of emulsion foams, and uses polysaccharide, a natural wax and a crystalline emulsifier as a structuring agent and a stabilizer respectively, so that a double-gel emulsion with foamability is prepared, and the double-gel emulsion has application potential in zero-trans and low-saturation fatty acid vegetable fat butter.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of oil processing and emulsified fat products, and particularly relates to a low-saturation double-gel emulsion foam of a normal-temperature stable type with adjustable stability and a preparation method and application thereof. BACKGROUND

[0002] Food products containing foam are known as aerated foods, and the ability of the gas bubbles to influence the texture or visual of the product to provide a sensory pleasure has attracted increasing interest in the food industry. Aerated emulsions have a wide range of applications in food products such as fresh cream, milk shake, ice cream, meringue, chocolate mousse and aerated chocolate due to their small specific weight and excellent semi-solid mechanical properties. In addition, there is increasing interest in using gas bubbles in food to reduce the energy density of these foods. It has been shown that encapsulating more air in an edible matrix can increase the satiety of a person, which can effectively reduce energy intake. However, aerated emulsions are very delicate structures, and their inherent thermodynamic instability, including drainage, aggregation and coalescence, makes them difficult to create and stabilize for a long time. Therefore, researchers are looking for ways to further understand how to build emulsion systems with enhanced foaming performance.

[0003] Emulsion foam is a mixture of oil, water and gas. In most applications, emulsion foam uses an aqueous phase as the continuous phase. We need a molecule with both hydrophilic and hydrophobic parts to stabilize the foam, which can adhere to the air-water (A-W) interface, reduce the surface tension, and maintain the surface tension gradient. In general, a surfactant that stabilizes the air-water interface can also stabilize the oil-water (O-W) interface. Although not all surfactants can stabilize foam and emulsion, this also lays a good foundation for developing excellent O / W emulsion foam. In recent years, more research has been done on oil foam (without water), but less on W / O emulsion foam. Edible oil gels made using gelling agents of natural or synthetic origin are considered a very promising oil structuring technology, as they have the potential to reduce saturated fat content, improve nutritional and technical appeal, and impart exciting rheological and sensory properties. Adding gas bubbles to an oil gel matrix is a viable way to reduce its caloric content while maintaining or enhancing its rheological and mouthfeel properties. For example, aerated chocolate has a better mouthfeel and lower fat content than traditional chocolate. Currently, there is less research on the formulation of edible W / O emulsion foam, as emulsion foam that stabilizes the oil continuous phase is not easy. It is difficult for a stabilizer to stabilize both the oil-air (O-A) interface and the oil-water interface. The interaction between the aqueous phase and the oil phase can significantly change its rheological properties, which determines its effectiveness in commercial applications.

[0004] It is an interesting challenge to obtain different types of emulsion gels with good whipping properties by changing the ratio of oil and water phases. Therefore, it is of great significance to develop a series of novel double gel emulsion foams and explore their application value. SUMMARY

[0005] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the abstract of the specification and the title of the application in order to avoid obscuring the purpose of this section, the abstract of the specification and the title of the application, and such simplifications or omissions are not to be construed as limiting the scope of the present application.

[0006] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0007] One of the purposes of the present application is to provide a preparation method of low-saturation double gel emulsion foam of normal temperature stable type and adjustable, and to provide a simple and easy strategy to prepare different types of emulsion foam. A double gel emulsion with foaming property is prepared by using polysaccharide, natural wax and crystalline emulsifier as structure agent and stabilizer respectively.

[0008] To solve the above technical problems, the present application provides the following technical scheme: a preparation method of low-saturation double gel emulsion foam of normal temperature stable type and adjustable, comprising,

[0009] The crystalline emulsifier and natural wax are added to the edible vegetable oil, and heated and stirred to completely dissolve them;

[0010] The polysaccharide is added to the water to completely dissolve it to form a hydrogel;

[0011] The obtained hydrogel phase and oil gel phase are mixed, and high-speed shearing dispersion emulsification is performed to form an emulsion gel;

[0012] The obtained emulsion gel is cooled to room temperature in an ice water bath, and then sealed and stored at room temperature for standby;

[0013] The emulsion gel is whipped and aerated at room temperature to obtain a double-phase gel foam.

[0014] As a preferred scheme of the preparation method of low-saturation double gel emulsion foam of normal temperature stable type and adjustable, wherein: the natural wax is one or more of beeswax, sunflower seed wax and candelilla wax;

[0015] The addition amount of the natural wax is 6-10wt% of the mass of the oil phase.

[0016] As a preferred scheme of the preparation method of low-saturation double gel emulsion foam of normal temperature stable type and adjustable, wherein: the crystalline emulsifier is one or more of monoglyceride, monodiglyceride and polyglycerol ricinoleate.

[0017] The amount of the crystalline emulsifier added is 1-10 wt% of the oil phase.

[0018] As a preferred solution of the preparation method of the low-saturation double-gel emulsion foam with adjustable room-temperature stability, the edible vegetable oil comprises one or more of soybean oil, sunflower seed oil, rapeseed oil, peanut oil, rice bran oil, corn oil, flaxseed oil, olive oil, wheat germ oil, cottonseed oil, almond oil, tea seed oil, sesame oil, and palm liquid oil.

[0019] As a preferred solution of the preparation method of the low-saturation double-gel emulsion foam with adjustable room-temperature stability, the heating and stirring is performed at a temperature of 75-90°C for 30-60 min.

[0020] As a preferred solution of the preparation method of the low-saturation double-gel emulsion foam with adjustable room-temperature stability, the cooling is performed at an ice water temperature of 2±2°C for 10-30 min.

[0021] As a preferred solution of the preparation method of the low-saturation double-gel emulsion foam with adjustable room-temperature stability, the polysaccharide is one or more of xanthan gum, gellan gum, pectin, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.

[0022] The amount of the polysaccharide added is 0.5-3 wt% of the mass of the hydrogel phase.

[0023] As a preferred solution of the preparation method of the low-saturation double-gel emulsion foam with adjustable room-temperature stability, the water phase is mixed with the oil phase, and the amount of the water phase added is 40-80 wt% of the total mass of the emulsion gel, to obtain an O / W double-gel emulsion.

[0024] The amount of the water phase added is 10-20 wt% of the total mass of the emulsion gel, to obtain a W / O double-gel emulsion.

[0025] The amount of the water phase added is 30 wt% of the total mass of the emulsion gel, to obtain a double-continuous double-gel emulsion.

[0026] As a preferred solution of the preparation method of the low-saturation double-gel emulsion foam with adjustable room-temperature stability, the shearing emulsification is performed at a speed of 5000-10000 rpm for 1-4 min.

[0027] Another object of the present application is to provide a double-gel emulsion foam with adjustable emulsion structure at room temperature, which is prepared by the preparation method as described in any one of the above.

[0028] Another object of the present application is to provide the use of the double gel emulsion foam with adjustable emulsion structure at room temperature in the rheological combination food 3D printing process as described above.

[0029] Compared with the prior art, the present application has the following beneficial effects:

[0030] The present application provides a simple and easy strategy to prepare different types of emulsion foams (O / W, double continuous and W / O). With polysaccharides, natural waxes and crystalline emulsifiers as structuring agents and stabilizers respectively, double gel emulsions with foaming properties are prepared. Subsequently, three types of double gel emulsions are whipped to obtain different types of emulsion foams. These foams are applied to 3D food printing, and the printing accuracy is measured, which helps to further rationally design and develop aerated foods. BRIEF DESCRIPTION OF DRAWINGS

[0031] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor. Among them:

[0032] Figure 1 Macroscopic and microscopic structure observation of the double gel emulsion obtained in Examples 1-3; (a) is the preparation process of the double gel emulsion observed by laser scanning confocal microscope (CLSM), bright field and polarized light, (b) is the appearance, (c) is the microscopic structure; the scale is 20 μm and 50 μm; 208W indicates that the ratio of oil phase to water phase is 2:8, and other marks have similar meanings.

[0033] Figure 2 The appearance (a) and whipping rate (b) of the double gel emulsion foam when used for piping at room temperature.

[0034] Figure 3 Laser scanning confocal microscope (CLSM), bright field microscope, and polarized light imaging of the structure of the double gel emulsion foam, the scale is 50 μm.

[0035] Figure 4 Possible stabilization mechanism of the double gel emulsion foam.

[0036] Figure 5Rheological properties of the double gel emulsion and the corresponding foam. Figures (a), (b), (c) are the strain, frequency and recovery tests of the double gel emulsion. Figures (d), (e) and (f) correspond to the test results of the double gel emulsion foam. In the linear viscoelastic region (LVR), the elastic modulus (G') values of the double gel emulsion and the foam are compared. Figures (h) and (i) compare the recovery of the elastic modulus (G') and the viscous modulus (G") of the double gel emulsion and the foam after high strain.

[0037] Figure 6 Thermal properties of the double gel emulsion. The DSC curve of the double gel is shown in Figure (a). The changes in the elastic modulus (G', (b)) and the viscous modulus (G", (d)) of the double gel as the temperature is increased from 20 °C to 80 °C. The corresponding changes in the foam upon heating are shown in Figures (c) and (e). The macroscopic images of the foam at a typical scale as the temperature is increased are shown in Figure (f).

[0038] Figure 7 Volume retention of the double gel emulsion foam upon storage at room temperature for 4 days.

[0039] Figure 8 Visual appearance of two models (cylindrical and pyramidal), including front view, bird's eye view and vertical view. Print settings: 1.0 mm nozzle diameter, 0.8 mm layer height, 15 mm / s movement speed.

[0040] Figure 9 Pictures of the piping of the samples prepared in Example 5. DETAILED DESCRIPTION

[0041] In order to make the above objectives, features and advantages of the present application more apparent, the specific embodiments of the present application will be described in detail below with reference to the embodiments.

[0042] In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application. However, it will be apparent to one skilled in the art that the present application can be practiced without the specific details presented herein. In other instances, well-known methods have not been described in detail in order to avoid obscuring aspects of the present application.

[0043] Secondly, the "one embodiment" or "an embodiment" referred to herein means that a specific feature, structure, or characteristic described can be included in at least one implementation of the present application. The "in one embodiment" appearing in various places in the specification does not all refer to the same embodiment, nor is it necessarily a separate or alternative implementation of other embodiments.

[0044] Unless otherwise specified, the raw materials used in the examples are commercially available.

[0045] Example 1

[0046] A preparation method of an O / W type double gel emulsion-based foam, comprising the following steps:

[0047] (1) Oil phase preparation: 2% GMS and 10% beeswax accounting for the total mass of the oil phase are added to soybean oil, and melted in a 85°C water bath for 50 minutes to obtain a uniformly mixed oil phase;

[0048] (2) Water phase preparation: 1.2% gellan gum accounting for the total mass of the water phase is added to deionized water, and stirred and dissolved for 50 minutes to obtain a uniformly mixed water phase, which is then placed in a 85°C water bath for preheating;

[0049] (3) The oil phase solution of step (1) and the water phase solution of step (2) are mixed according to the oil phase:water phase ratio of 2:8, 3:7, 4:6, 5:5, and 6:4, and then the mixed solution is subjected to high-speed shearing dispersion, and homogenized at a speed of 8000 rpm for 2 minutes to obtain double gel emulsions with oil phase ratios of 20%, 30%, 40%, 50%, and 60%;

[0050] (4) The double gel emulsion obtained in step (3) is cooled to room temperature (about 25°C) in a 3°C ice water bath, and then sealed and stored at room temperature for standby;

[0051] (5) The double gel emulsion obtained in step (4) is whipped (5000 rpm) at room temperature with a beater for 5 minutes to obtain an O / W type double gel emulsion-based foam.

[0052] Example 2

[0053] A preparation method of a double continuous double gel emulsion-based foam, comprising the following steps:

[0054] The oil phase:water phase of step (3) in Example 1 is adjusted to 7:3 to obtain a double continuous double gel emulsion-based foam with an oil phase ratio of 70%.

[0055] Example 3

[0056] A preparation method of a W / O type double gel emulsion-based foam, comprising the following steps:

[0057] The oil phase:water phase of step (3) in Example 1 is adjusted to 8:2 and 9:1 to obtain W / O type double gel emulsion-based foams with oil phase ratios of 80% and 90%.

[0058] Test method:

[0059] The double gel emulsions obtained in Examples 1-3 are observed for macroscopic and microscopic structures, and the results are as follows Figure 1The double gel emulsions all showed inverted non-flowing state, and the flowability of the emulsions decreased and the plasticity enhanced with the increase of the oil phase ratio. According to the observation results of the laser confocal microscope, it can be seen that when the oil phase ratio is 20% to 60%, the double gel emulsion shows O / W structure, when the oil phase ratio is 70%, the double gel emulsion shows double continuous structure, and when the oil phase ratio is 80% to 90%, the double gel emulsion shows W / O structure. The observation results of the optical and polarizing microscope are consistent with the observation results of the laser confocal microscope. Under the polarizing microscope, the crystals produced by the wax and emulsifier in the oil phase can be observed, the crystallization of the O / W type double gel emulsion is distributed in the droplets of the dispersed phase, and the crystallization of the W / O type double gel emulsion is distributed in the continuous phase to form a crystalline network.

[0060] The double gel emulsions obtained in Examples 1 to 3 were whipped to obtain emulsion foams, the whipping rate of the emulsion foams was determined, and the emulsion foams were used for piping. The calculation formula of the whipping rate is as follows:

[0061]

[0062] The piping appearance and whipping rate determination results are shown in Figure 2 . It can be seen that when the oil phase ratio is 20% and 30%, the appearance texture of the piping is not clear enough, and with the increase of the oil phase ratio, the texture is clearer, which is suitable for replacing traditional butter to pipe cakes and the like. When the oil phase ratio increases to 90%, the piping effect of the foam is reduced. The double gel emulsion foams with different oil phase ratios can be selected according to the needs to obtain the desired piping decoration effect. The whipping rates of the double gel emulsion foams with different oil phase contents also have great differences, among which, the double gel emulsion foam with an oil phase content of 40% has the highest whipping rate, which is more than 165%.

[0063] The double gel emulsion foams obtained in Examples 1 to 3 were observed for microstructure, and the distribution of oil, water and gas phases in the foam emulsion was studied by using a laser confocal microscope (CLSM) and a polarizing microscope (PLM), as shown in Figure 3 . The gellan gum hydrogel shows green fluorescence in the double gel emulsion base foam emulsion, and Nile red combines with the oil phase to show red fluorescence. The foam emulsions with oil phase contents of 20%, 30%, 40%, 50% and 60% all show oil-in-water structure, and there are dispersed oil gel droplets and gas bubbles in the water phase. With the increase of the oil phase content, the diameter of the oil gel droplets becomes larger. The oil gel droplets are closely arranged on the surface of the gas bubbles. With the continuous increase of the oil phase content, the viscosity and mechanical strength of the double gel emulsion also increase. Therefore, with the increase of the oil phase, the whipping rate of the oil-in-water double gel emulsion decreases. The double gel emulsion with an oil phase content of 70% shows a more complex double continuous structure before being whipped and aerated Figure 1c). During the whipping process, a phase inversion occurred and the 70% oil phase content double emulsion transformed from a bi-continuous state to a fully dispersed system with the water gel as the continuous phase and the gas bubbles and oil gel droplets as the dispersed phase. Large oil gel droplets were also observed.

[0064] The rheological behavior of the double emulsion foams obtained from examples 1-3 was tested and the results are shown in Figure 5 When two immiscible gels are mixed, a series of new double emulsions are formed and the properties of the gels change when the ratio of the two phases is changed. In addition, the whipping process has an impact on the mechanical properties of the double emulsion. The rheological properties of the emulsions and foams were studied and compared. Figure 5 abc and Figure 5 def show the storage modulus (G') and loss modulus (G") of the double emulsion and double emulsion foam as a function of strain, frequency, temperature and time, respectively. From the strain sweep Figure 5 ad), it can be seen that in the linear viscoelastic region (LVR), the G' of all systems is greater than the G" and all systems are considered to be viscoelastic semi-solids. As the strain is increased from 0.01 to 100%, the G' of all foams shows a continuous decreasing trend. Their viscoelastic properties give them formability and lay the foundation for their application in 3D printing and decoration. As the oscillation frequency is increased from 0.1 Hz to 100 Hz, the G' and G" of both materials change little, indicating that the modulus is low frequency dependent. This indicates the semi-solid like behavior of the materials. Comparing the gel strength of the double emulsion and double emulsion foam in the LVR, it can be seen that the higher the oil gel content, the higher the G' of the double emulsion Figure 5g) The G' value was the highest when the oil gel content was 90%, reaching 39171 Pa. It is worth noting that the G' of the W / O double gel emulsion was significantly higher than that of the O / W double gel emulsion. This indicates that the oil gel as the continuous phase can provide higher strength for the double gel emulsion system. The increase of the water gel content will weaken the structure strength of the double gel emulsion. In the O / W double gel emulsion, the oil gel droplets are distributed as filler particles in the water gel, increasing the strength of the hybrid gel system. In the W / O double gel emulsion, the crystalline network in the oil gel stabilizes the system, and the increase of the oil gel content increases the total amount of crystals and the strength of the crystals. The strength of different types of double gel emulsions after whipping and aeration shows different trends. The G' of the O / W double gel emulsion foam is greater than that of the O / W double gel emulsion foam. Overall, G' can reflect the strength of the internal network structure, and in the O / W double gel emulsion foam, it is related to the strength of the three-dimensional network structure stabilized by the oil gel droplets. As the whipping and aeration process proceeds, the structure of the foam gradually becomes stable from unstable, and the strength of the network structure formed by the partially coalesced oil gel particles also gradually increases. The G' of the double-continuous double gel emulsion (7O3W) decreases after whipping and aeration. This may be due to the phase inversion during the whipping and aeration process. After whipping, the oil gel in 7O3W (70% oil phase, 30% water phase, similar symbols below mean similar meanings) changes from a double-continuous phase to a continuous phase, reducing the strength of the emulsion foam. Because the gel network in the system is destroyed during whipping, and air is mixed in under the action of mechanical force, the strength of the W / O double gel emulsion foam is generally higher than that of the W / O double gel emulsion foam.

[0065] The latent heat and phase transition temperature of the double gel emulsions obtained in Examples 1-3 were determined by differential scanning calorimetry (DSC). Figure 6 a is the DSC curve of the double gel emulsion. The results of the phase transition temperature and the latent heat are shown in Table 1. The temperature at which the phase transition begins is called the melting onset (Tmo), and the melting peak (Tmp) represents the fastest heat effect of the process.

[0066] Table 1

[0067]

[0068] Specifically, no complete phase transition occurs at the initial temperature, but the phase transition occurs at a temperature higher than the melting temperature. The addition of gellan gum affects the phase transition temperature of the double gel emulsion. With the increase of the mass fraction of the oil gel, the melting temperature tends to decrease. The initial temperature of the double gel emulsion decreases from 52.22°C to 45.67°C. The thermodynamic properties of the double gel emulsion and the foam were evaluated by temperature scanning test on the rheometer from 25°C to 80°C Figure 6). For samples with higher oil-gel content (OG-70%, OG-80% and OG-90%), G' showed a decreasing trend throughout the heating process. In the early stage of heating (25~45℃), G' of these samples decreased slightly. When the temperature rose to 50℃, G' decreased rapidly, which indicated that the internal crystals of the double gel emulsion were collapsing rapidly. G' decreased most rapidly in the temperature range of 50~65℃, which corresponded to the phase transition temperature of beeswax. In the gels with high water gel content, the thermal gelation of gellan gum was more significant than the thermal melting of beeswax, and the modulus increased after the water gel gelation temperature was reached. Figure 6 Figure 6 shows the morphology at different temperatures. When the temperature was lower than 50℃, the height of the foam decreased with the increase of temperature, but no delamination phenomenon occurred. With the continuous increase of temperature, delamination occurred in the tube, and the height of the liquid at the bottom increased with the increase of temperature. These phenomena were consistent with the results of temperature scanning.

[0069] The storage stability of the double gel emulsion foams obtained in Examples 1~3 was observed, and the storage stability of the double gel emulsion foams was evaluated by measuring the foam height during storage at 25℃. From Figure 7 It can be seen that the stability of the W / O double gel emulsion foam with oil as the continuous phase is obviously higher than that of the O / W double gel emulsion foam with water as the continuous phase. All the foams were not delaminated after storage, and only a slight decrease in foam height was observed, indicating that these uniform emulsion foams could still maintain stability after 4d of storage. No drainage was detected in these foams at the beginning or even after 4 days of storage, indicating that the liquid flow was prevented.

[0070] Example 4

[0071] The double gel emulsion foams obtained in Examples 1~3 were 3D printed by using an extrusion type 3D printer, and the printed models were cylinders (bottom diameter 40mm, height 20mm) and four-sided pyramids (bottom side length 40mm, height 20mm), and the printing forming ability was evaluated, and the printing results are shown in Figure 8 Figures 7 and 8, and the calculation of the size deviation and deformation rate of the 3D printed samples and the digital model are shown in Table 2 and Table 3, Table 2 is the calculation of the size deviation and deformation rate of the cylinder (Dt: top diameter, Db: bottom diameter, H: height); Table 3 is the calculation of the size deviation and deformation rate of the four-sided pyramid (L: side length, H: height).

[0072] Table 2

[0073]

[0074] Table 3

[0075]

[0076]

[0077] When the oil phase ratio is 40%, the appearance of the product collapses obviously, indicating that the supporting ability is insufficient; when the oil phase ratio is greater than 50%, the lipid has good forming ability. With the increase of the oil phase ratio, the supporting ability of the emulsion gel lipid substitute after printing is continuously improved. When the oil phase ratio is higher than 70%, with the continuous increase of the oil phase ratio, the appearance collapse phenomenon of the product is more obvious.

[0078] Example 5

[0079] A method for preparing a double gel emulsion-based foam based on a sunflower seed wax-based oil gel, the method comprising the following steps:

[0080] (1) Oil phase preparation: 2% GMS and 10% sunflower seed wax accounting for the total mass of the oil phase are added to soybean oil, and the oil phase is melted in a 85°C water bath for 50 minutes to obtain a uniformly mixed oil phase;

[0081] (2) Water phase preparation: 1.2% of gellan gum accounting for the total mass of the water phase is added to deionized water, and stirred and dissolved for 50 minutes to obtain a uniformly mixed water phase, which is then placed in a 85°C water bath for preheating;

[0082] (3) The oil phase solution of step (1) and the water phase solution of step (2) are mixed according to the oil phase:water phase ratio of 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2, 9:1, and then the mixed solution is subjected to high-speed shearing dispersion, and homogenized at a speed of 8000 rpm for 2 minutes to obtain a double gel emulsion with an oil phase ratio of 20%, 30%, 40%, 50%, 60%, 70%, 80%, and 90%;

[0083] (4) The double gel emulsion obtained in step (3) is cooled to room temperature (about 25°C) in a 3°C ice water bath, and then sealed and stored at room temperature for standby;

[0084] (5) The double gel emulsion obtained in step (4) is whipped (5000 rpm) at room temperature for 5 minutes to obtain an O / W type double gel emulsion-based foam.

[0085] Figure 9 Pictures of the prepared samples in Example 5 are shown. It can be seen that when the oil phase ratio is 20% and 30%, the appearance texture of the icing is not clear enough, and with the increase of the oil phase ratio, the texture is clearer, which is suitable for replacing traditional butter to decorate cakes and the like. When the oil phase ratio increases to 90%, the icing effect of the foam decreases. Different oil phase ratios of the double gel emulsion foam can be selected according to the needs to obtain the desired icing decoration effect.

[0086] Example 6

[0087] This example 8 is substantially the same as example 5, except that the sunflower seed in step (1) of example 5 is replaced by candelilla wax, to obtain a series of double gel emulsion based foams. The prepared samples are piped, and it is found that when the oil phase ratio is 20% and 30%, the appearance of the piped texture is not clear enough, and as the oil phase ratio increases, the texture becomes clearer, which is suitable for replacing traditional butter to pipe cakes and other decorations. When the oil phase ratio increases to 90%, the piped effect of the foam decreases.

[0088] Example 7

[0089] This example 7 is substantially the same as example 5, except that the monoglyceride in step (1) of example 5 is replaced by monodiglyceride and polyglycerol ricinoleate, to obtain a series of double gel emulsion based foams. The prepared samples are piped, and it is found that when the oil phase ratio is 20% and 30%, the appearance of the piped texture is not clear enough, and as the oil phase ratio increases, the texture becomes clearer, which is suitable for replacing traditional butter to pipe cakes and other decorations. When the oil phase ratio increases to 90%, the piped effect of the foam decreases.

[0090] Example 8

[0091] This example 7 is substantially the same as example 5, except that the gellan gum in step (2) of example 5 is replaced by xanthan gum, pectin, carboxymethyl cellulose, hydroxypropyl methyl cellulose, to obtain a series of double gel emulsion based foams. The prepared samples are piped, and it is found that when the oil phase ratio is 20% and 30%, the appearance of the piped texture is not clear enough, and as the oil phase ratio increases, the texture becomes clearer, which is suitable for replacing traditional butter to pipe cakes and other decorations. When the oil phase ratio increases to 90%, the piped effect of the foam decreases.

[0092] Comparative example 1

[0093] (1) Take 10 parts of beeswax, 2 parts of glycerol monostearate and 88 parts of soybean oil, heat and melt in 85℃ water bath, stir at 300rmp for 60min to ensure uniform mixing;

[0094] (2) Take 3 parts of gellan gum and 97 parts of deionized water, dissolve in 30℃ water bath, stir at 300rmp for 60min to ensure uniform mixing, then put into 85℃ water bath for preheating;

[0095] (3) Keep the temperature at 85℃, mix the oil phase obtained in step (1) and the water phase obtained in step (2) with a mass ratio of 3:7, 4:6, 5:5, 6:4, 6.5:3.5, 7:3, 8:2 respectively, stir at 8000rpm for 3min by using high-speed shearing disperser to obtain emulsion gel fat substitute; cool the obtained emulsion gel to 4℃ by placing in ice water bath and stirring at 300rpm, then seal and store in 4℃ refrigerator for standby.

[0096] The whipping aeration of each emulsion gel fat substitute obtained from Comparative Example 1 was carried out, and the aeration rate data are shown in Table 4.

[0097] Table 4

[0098]

[0099] As can be seen from Table 4, each emulsion gel fat substitute obtained from Comparative Example 1 does not have the whipping aeration performance.

[0100] The low-saturation double-gel emulsion foam system of the present application has the advantages of being stable at room temperature, adjustable in type, white in color, stable in structure, high in whipping rate, excellent in plasticity and piping property, free of trans-fatty acids, close to the properties of fat, and can be used as a good low-fat healthy fat substitute, and has good application potential in the development and manufacture of zero-trans and low-saturation fatty acid plant cream products.

[0101] The double-gel emulsion product prepared in the present application has excellent stability and can be stored at room temperature (30 DEG C) without obvious quality change, which is beneficial to the transportation and storage of the product. The emulsion foam has a delicate and glossy texture, and the addition amount of the gelatinizing agent and the oil-water phase ratio can be adjusted to change the viscoelastic properties, so that it is suitable for various fat application scenarios. The overall processing technology is simple, low in cost, easy to operate and easy to popularize.

[0102] The three emulsion structure double-gel emulsion foams prepared in the present application are subjected to 3D printing. The fat-like double-gel emulsion foam product prepared in the present application has excellent extrusion shear resistance and self-standing property, can stably extrude a wire during 3D printing, quickly recover rigidity, has good support property, and is suitable for printing of various complex models. The fat-like product prepared in the present application has excellent customization capability, can add nutrients and pigments to enrich nutrition and appearance, and in combination with the 3D printing technology, greatly improves the nutrition and sensory properties of the fat product.

[0103] In summary, different emulsifiers can be used to change the position of wax crystallization in the bulk phase, and thus change the interaction between the droplets and the matrix. Through the use of crystalline emulsifiers, water can be used as a functional ingredient to regulate the macroscopic properties of the emulsion foam. In addition, the introduction of gas phase can reduce the lipid content, and its application in food is conducive to its adaptation to the trend of healthy diet.

[0104] It should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit the present application. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present application, and all should be covered in the scope of the claims of the present application.

Claims

1. A process for the preparation of a low-saturation, dual-gel emulsion foam of the ambient-stable, adjustable type, characterized in that: The preparation method comprises the following steps: The crystalline emulsifier and natural wax are added into edible vegetable oil, and heated and stirred to completely dissolve to form an oil gel solution; The natural wax is one or more of beeswax, sunflower wax and candelilla wax; The addition amount of the natural wax is 6-10 wt% of the mass of the oil phase; The crystalline emulsifier is one or more of monoglyceride, monodiglyceride and polyglycerol ricinoleate; The addition amount of the crystalline emulsifier is 1-10 wt% of the mass of the oil phase; The polysaccharide is added into water to completely dissolve to form a water gel; The obtained water gel phase and oil gel phase are mixed and high-speed sheared, dispersed and emulsified to form an emulsion gel; The obtained water gel phase and oil gel phase are mixed, When the addition amount of the water gel phase is 40-60 wt% of the total mass of the emulsion gel, an O / W double gel emulsion is obtained; When the addition amount of the water gel phase is 10-20 wt% of the total mass of the emulsion gel, a W / O double gel emulsion is obtained; When the addition amount of the water gel phase is 30 wt% of the total mass of the emulsion gel, a double-continuous double gel emulsion is obtained; The obtained double gel emulsion is cooled to room temperature in an ice water bath and then sealed and stored at room temperature for standby; The double gel emulsion is whipped to obtain a double gel emulsion foam.

2. The process for preparing a low-saturation, dual-gel emulsion foam of the ambient stable type with adjustable tint according to claim 1, characterized in that: The edible vegetable oil comprises one or more of soybean oil, sunflower oil, rapeseed oil, peanut oil, rice bran oil, corn oil, flaxseed oil, olive oil, wheat germ oil, cottonseed oil, almond oil, tea seed oil, sesame oil and palm oil.

3. The process for preparing a low-saturation, dual-gel emulsion foam of the ambient stable type with adjustable tint according to claim 1, characterized in that: The heating and stirring are performed at a temperature of 75-90 ℃ for 30-60 min.

4. The process for preparing a low-saturation, dual-gel emulsion foam of the ambient stable type with adjustable tint according to claim 1, characterized in that: The cooling is performed at a temperature of 2±2 ℃ for 10-30 min.

5. The process for preparing a low-saturation, dual-gel emulsion foam of the ambient stable type with adjustable tint according to claim 3, characterized in that: The polysaccharide is one or more of xanthan gum, gellan gum, pectin, carboxymethyl cellulose and hydroxypropyl methyl cellulose; The addition amount of the polysaccharide is 0.5-3 wt% of the mass of the water gel phase.

6. The process for preparing a low-saturation, dual-gel emulsion foam of the ambient stable type with adjustable tint according to claim 1, characterized in that: The high-speed shearing, dispersion and emulsification are performed at a speed of 5000-10000 rpm for 1-4 min.

7. A double gel emulsion foam with adjustable emulsification structure at room temperature, which is prepared by the method in any one of claims 1-6.

8. Application of the double gel emulsion foam with adjustable emulsification structure at room temperature in claim 7 in rheological combination food 3D printing processing.

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