A method for preparing a thermally aggregated soybean protein-carrageenan high internal phase emulsion

CN117770424BActive Publication Date: 2026-05-26ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Filing Date
2024-02-02
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

In neutral food systems, how can we stably form high internal phase emulsions with minimal soy protein and improve their stability, viscoelasticity, and 3D printing properties?

Method used

A high internal phase emulsion was prepared under neutral conditions by combining thermally aggregated soybean protein with carrageenan. Thermally aggregated soybean protein was used as a stabilizer, and carrageenan was used to further improve the emulsification efficiency, thus forming a high internal phase emulsion.

Benefits of technology

By loading up to 75% of the oil phase with low concentration of solid particles, a high internal phase emulsion is formed, which has good storage stability, thermal stability and 3D printing characteristics, realizing the transformation of liquid oil into solid oil, and has good plasticity and stability.

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Abstract

This invention relates to the field of emulsion preparation technology, and provides a method for preparing a high internal phase emulsion based on thermally aggregated soybean protein-carrageenan under neutral conditions. Thermally aggregated soybean protein and carrageenan are compounded under neutral conditions to obtain a soybean protein-carrageenan stabilizer: wherein the soybean protein content is 0.5-4%, carrageenan 0-0.8%, vegetable oil content is above 75%, and the balance is deionized water. The thermally aggregated soybean protein-carrageenan complex of this invention under neutral conditions exhibits good emulsifying properties, and the prepared emulsion has good stability, remaining stable even after storage at 4°C for more than 14 days. It also demonstrates good plasticity, thermal stability, and 3D printing stability, and can be used in various food fields such as loading and delivering nutritionally active ingredients, preparing spreadable vegetable oils, and replacing animal fats in meat processing, showing promising application prospects.
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