A method for preparing a bulk emulsion gel phantom that mimics animal fat

Abstract

The application belongs to the technical field of plant raw material processing, and particularly relates to a preparation method of a blocky emulsion gel product simulating animal fat, which is formed based on a soybean protein and sodium alginate composite base and comprises the following steps: (1) mixing pure water, soybean protein and sodium alginate, then shearing at high speed, and dispersing and emulsifying in perilla oil; (2) adding gluconolactone, stirring and mixing, then immediately adding calcium carbonate while stirring, to form a first gel network; (3) after stirring, pouring into a mold for shaping, placing in a 4 DEG C refrigerator for gelation, forming a second protein network, and obtaining a simulated fat product with strong stability. The application forms a simulated fat with a complex double-network structure under the action of two kinds of inducing agents by constructing a protein-polysaccharide composite gel system, improves the stability and oiliness of the gel, and expands the cooking adaptability of the simulated fat.

Description

Technical Field

[0001] This invention belongs to the field of plant raw material processing technology, and relates to a method for preparing a block emulsion gel to simulate animal fat, and more specifically to a method for preparing a block emulsion gel to simulate fat based on a soybean protein and sodium alginate composite. Background Technology

[0002] As people worldwide increasingly pursue a higher quality of life, the concept of healthy eating is being embraced by more and more people. Consequently, the demand for high-protein, low-fat foods is growing daily, providing new directions for research in the food industry. To meet protein needs and respond to the call for sustainable development, the development of plant-based meat-based alternatives is urgently needed. Emulsion gels utilize emulsifiers to first form a stable emulsion, and then use gelling agents to gelle it through various methods, locking the emulsion dispersion within a gel matrix, transforming the emulsion into a soft solid with excellent gelling properties. This not only possesses the good water- and oil-holding properties of emulsions but also has similar texture and sensory characteristics to solid gels. Soy protein, as one of the most abundant plant-based proteins, has high nutritional value and shows great potential in the preparation of fat analogs. By improving the properties of protein gels, such as enzyme induction, the addition of prebiotics, or the construction of dual emulsion systems, their properties can be made more closely resemble those of animal fats.

[0003] Currently, there is extensive research on the development and application of fat mimics, including various types such as mixed matrix gels, emulsion gels, and dual emulsion gels. These patents, through the selection of different raw materials, processing methods, or preparation methods, can produce simulated fats that closely resemble real fat in appearance. However, the preparation process is complex and the mechanical properties of the products are relatively poor, requiring further improvement. Patent CN117179283A uses curdlan gum as a raw material, preheating it before heating and cooling it to form block-shaped simulated fat. While the process is simple, the composition is relatively simple and cannot provide the oily feel of real fat in the mouth. Another patent, CN112042930A, uses starch as a raw material, complicating the preparation method. It uses high-pressure enzymatic modification to improve starch aging, mixes it with a homogenized oil-in-water emulsion, and then microwaves it to cool and form it, giving the simulated fat a certain degree of lubrication. Researchers have developed a simulated fat using a composite matrix, patent CN114747653A. This developed a stable gel-like emulsion gel based on plant protein and citrus fiber, providing new insights for future simulated fat development. A more recent patent, CN118020919A, describes a plant-based high-internal-phase Pickering emulsion gel using bacterial cellulose and carrageenan as the connecting phase. Through potassium ion-induced gel formation, it achieves a simulated fat with a texture more closely resembling animal fat and excellent gel performance. Its internal oil phase accounts for as much as 74%, exhibiting high-temperature denaturation and aggregation characteristics. Therefore, the high-internal-phase Pickering emulsion gel cannot further mimic the melting behavior of animal fat.

[0004] The primary focus of simulating animal fats lies in mimicking their appearance, texture, gel stability, and culinary adaptability. Gels prepared from single components (starch, konjac flour, etc.) have poor texture, high internal phase emulsions exhibit poor thermal stability, and complex-based emulsion gels provide weak lubrication during chewing. Furthermore, since most simulated fats are gelled and then linked to tissue proteins, adhesives are needed to assemble the components into distinct layers like pork belly, or to break down blocky gels into sausages or hamburger buns. This limits their culinary adaptability and prevents current technologies from fully addressing existing problems.

[0005] Sodium alginate is a natural anionic polysaccharide with good hydrophilicity and modifiability. Under the action of different cross-linking agents, it forms a stable gel with thermal irreversibility, resulting in a more compact gel structure and superior gel strength. The degree of phase separation can be altered by adjusting the amount of each phase added within the gel system, thus affecting the stability of the composite system. Utilizing the construction of a composite emulsion gel with a "dual network" structure to prepare simulated fats is a novel development approach.

[0006] Therefore, this invention proposes to use protein and polysaccharide complex as raw materials to form an interpenetrating double network structure by combining a tough protein network and a rigid polysaccharide network. The resulting complex double network gel structure can be used to firmly lock in oils, so as to prepare a block emulsion gel with higher stability and oiliness, and stronger adjustability and cooking adaptability for the development of simulated fats. Summary of the Invention

[0007] In view of the practical problems existing in the production of simulated fat prepared by existing technology, the present invention aims to provide a method for preparing a composite emulsion gel with a complex dual-network structure using soybean protein and sodium alginate as matrices, so as to solve the current technical problem of poor fat simulation effect in terms of taste and texture.

[0008] The technical concept of this invention is as follows:

[0009] First, acid-inducing and ion-inducing agents are used to induce and promote the formation of complex dual-network structures in protein networks and polysaccharide networks, respectively. These structures firmly encapsulate internal water and oil, forming thermally irreversible gels that improve the gel performance of simulated fats.

[0010] Secondly, the dual-network structure formed within the emulsion gel consists of a soybean protein network and a sodium alginate network. Gluconolactone (GDL) is slowly released into the emulsion, altering the pH of the system to achieve acidity, promoting protein denaturation and cross-linking to form a protein network. A calcium salt with low solubility is added to the solution to react with GDL, slowly releasing calcium ions, which combine with the carboxylic acid groups carried by sodium alginate to form a polysaccharide network with an "egg-box" structure. The formation of these two networks occurs simultaneously, constituting an interpenetrating and complex dual-network structure, which improves the water-holding capacity and enhances the stability of the emulsion gel.

[0011] Furthermore, the homogenized emulsion requires a certain gelation time to form a solid gel under the action of the two inducers. The gelation process can be adjusted according to the amount of polysaccharide and calcium ions added, which will affect the formation of the final network and make the prepared simulated fat more controllable.

[0012] The present invention discloses a method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat, comprising the following steps:

[0013] (1) Pure water, soybean protein and sodium alginate are mixed in a certain proportion, and the mixture is subjected to high-speed shearing and dispersed into vegetable oil for emulsification to form a stable composite emulsion.

[0014] (2) In step (1), a certain proportion of gluconolactone is added and stirred evenly to improve the acid-base environment inside the emulsion system. Then, calcium salt is added immediately while stirring. Under the action of gluconolactone, calcium ions are released to promote the cross-linking between sodium alginate polysaccharides and form the first gel network.

[0015] (3) After stirring evenly, pour into a mold to set and place in a 4°C refrigerator for gelation. As gluconolactone is slowly released, a second protein network is formed inside the gel in an acidic environment, resulting in a more complex double network and a stable simulated fat product.

[0016] In step (1), the amount of soybean protein added is 4-8%, and the amount of sodium alginate added is 0.2%-2%; in step (1), the vegetable oil is one of rapeseed oil, peanut oil, soybean oil and perilla oil, the amount added is 5-30%, the shearing speed is 5000-15000rpm, and the shearing time is 5-20min.

[0017] Preferably, the amount of sodium alginate added in step (1) is 0.6%-1%; the vegetable oil in step (1) is perilla oil, the amount added is 10-15%, the shearing speed is 9000-10000 rpm, and the shearing time is 5-10 min.

[0018] In step (2), the amount of gluconolactone added is 0.02-0.06M, preferably 0.04-0.05M.

[0019] In step (2), the calcium salt selected includes two of the following: calcium carbonate, calcium sulfate, calcium hydrogen phosphate, and calcium chloride. The amount of calcium ions added is 0.04-0.09 M, the mixing speed is 500-1200 rpm, and the mixing time is 10-60 s. Preferably, the calcium salt is selected from calcium carbonate and calcium bicarbonate, with an addition amount of 0.05-0.07 M, a mixing speed of 800-1000 rpm, and a mixing time of 10-30 s.

[0020] In step (3), the gelation method is refrigeration at 4°C, and the gelation time is between 6 and 24 hours. Preferably, the gelation time in step (3) is between 10 and 15 hours.

[0021] In step (3), the gel completely simulates the internal characteristics of fat in a blocky form, exhibiting a complex structure with a double network and obvious pores. Its water retention rate is 80-90%, and its oral lubrication coefficient is less than 0.1.

[0022] Key points of the invention

[0023] This invention constructs a protein-polysaccharide composite gel system, which, under the action of two inducers, forms a simulated fat with a complex double-network structure, improving the gel's stability and oiliness. Using a polysaccharide with irreversible heat-generating properties as a raw material, it forms a similarly stable network structure under calcium ion induction. This network interpenetrates with the protein network to form a complex double network, firmly binding water and oil within, thus improving the gel's thermal stability and expanding its applicability in simulating fat cooking.

[0024] like Figure 1 The schematic diagram illustrates the formation mechanism of the dual-network structure of the soybean protein / sodium alginate composite emulsion gel. Compared to existing technologies, this invention offers a novel perspective by adjusting the internal network structure of the emulsion gel to address current problems in simulating fat. First, perilla oil is emulsified and sheared to fill a mixture of protein and polysaccharides, forming a stable emulsion. Then, calcium ions are added to induce the formation of a stable and resilient polysaccharide network using sodium alginate. GDL-induced protein formation promotes the formation of the protein network and the gel's macroframework. These two networks with different properties intertwine during gelation, ultimately forming a stable dual-network structure that firmly locks in the uniformly dispersed oil within the emulsion. This results in a gel that perfectly simulates fat with strong thermal stability and high water and oil retention.

[0025] Specifically, firstly, during the emulsification and shearing process, soybean protein can orderly disperse oil and water within the emulsion. Sodium alginate solution, with its viscosity, further fixes the water and oil within the emulsion. GDL is added to the emulsion first, allowing time for the slow release of acidity, preparing for the subsequent addition of calcium salts. With the addition of calcium salts, the insoluble calcium salts react with GDL to release calcium ions, which then rapidly cross-link with the anionic sodium alginate, forming a tight polysaccharide network. Simultaneously, the acidic environment promotes protein cross-linking, with a higher proportion of protein forming a protein network as a framework, interwoven with the polysaccharides to form a stable dual-network structure. Once the emulsion gel completely transforms from a liquid to a solid state, it not only possesses good water and oil retention and textural properties suitable for simulating fats, but the gel also exhibits strong thermal stability, making it suitable for simulating fats using various cooking methods.

[0026] In summary, the preparation process and product of the composite emulsion gel fat mimicry with a dual-network structure of the present invention have the following beneficial effects:

[0027] 1. This invention uses soybean protein and sodium alginate as raw materials to form an emulsion gel with a double network structure under the action of two inducing agents. The solid emulsion gel after complete gelation has good elasticity and other mechanical properties, exhibiting a more delicate, smooth, elastic and refreshing state, which can better simulate the structure and texture of animal fat, and maintain stable structural properties during production and consumption.

[0028] 2. This invention starts by improving the internal network structure of the gel. By constructing an emulsion gel with a dual network structure and applying it to the preparation of simulated fat, the liquid vegetable oil is firmly contained inside the solid emulsion gel, preventing oil-water separation and improving the water-holding capacity of the gel. This has a good effect on improving the oily feel and juiciness of simulated fat during chewing.

[0029] 3. In terms of raw material selection, this invention selects sodium alginate, which can be prepared into thermally irreversible material on its own, as one of the composite raw materials to prepare emulsion gel, so that the simulated fat has good thermal stability and can be used for heat processing; it also selects perilla oil, which is rich in unsaturated fatty acids, as an oil phase to fill into the emulsion gel, which is more conducive to human health needs.

[0030] 4. Since the emulsion gel prepared by the present invention has a slow gelation process from liquid to solid, and the gelation time can be adjusted according to the amount of raw materials or inducers added, the gel can be injected into the tissue protein in a liquid state for the preparation of interstitial fat, enriching the ways to simulate the combination of fat and tissue protein, such as the preparation of plant-based marbled beef or plant-based pork shoulder. Attached Figure Description

[0031] Figure 1 Schematic diagram of the formation mechanism of the soybean protein / sodium alginate composite emulsion gel dual-network structure of this invention

[0032] Figure 2 Macroscopic photographs of the dual-network structure emulsion gels used in the examples and comparative samples to simulate animal adipose tissue.

[0033] Figure 3 Microscopic observation images of the dual-network structure emulsion gels prepared in the examples and comparative samples to simulate animal adipose tissue.

[0034] Figure 4 Textural properties analysis of the dual-network emulsion gels prepared in the examples and comparative samples, simulating animal adipose tissue.

[0035] Figure 5 Rheological temperature scanning of dual-network emulsion gels prepared for the examples and comparative samples, and tribological analysis of oral cavity tissues of some samples.

[0036] Figure 6 Water-holding capacity analysis of dual-network emulsion gels prepared in the examples and comparative samples, simulating animal adipose tissue.

[0037] Figure 7 Thermal property analysis diagrams of dual-network structure emulsion gels simulating animal adipose tissue prepared in the examples and comparative samples. Detailed Implementation

[0038] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0039] Example 1

[0040] Preparation of emulsion gel: 8% soy protein and 1% sodium alginate were mixed in a ratio of 2:3 to make the final concentration of the mixed solution 4.8% soy protein and 0.6% sodium alginate. 13wt% perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0041] Formation of the blocky solid gel: 0.043 M GDL was gradually added to the homogenized emulsion gel, and the mixture was stirred at 500 rpm for 1 min. During this process, calcium carbonate containing 0.07 M calcium ions was poured into 1 ml of water and mixed thoroughly before being immediately added to the emulsion gel. The mixture was then stirred at 800 rpm for 1 min using an electric stirrer. The mixture was then poured into a 100 ml cylindrical mold and refrigerated at 4 °C for 12 h to allow for sufficient cross-linking reaction, thus preparing an emulsion gel with a complex network structure.

[0042] Example 2

[0043] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3 to make the final concentration of the mixed solution 4.8% soy protein and 0.9% sodium alginate. 13wt% perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0044] Formation of the blocky solid gel: 0.043 M GDL was gradually added to the homogenized emulsion gel, and the mixture was stirred at 500 rpm for 1 min. During this process, calcium carbonate containing 0.05 M calcium ions was poured into 1 ml of water and mixed thoroughly before being immediately added to the emulsion gel. The mixture was then stirred at 800 rpm for 1 min using an electric stirrer. The mixture was then poured into a 100 ml cylindrical mold and refrigerated at 4 °C for 12 h to allow for sufficient cross-linking reaction, thus preparing an emulsion gel with a complex network structure.

[0045] Example 3

[0046] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3 to make the final concentration of the mixed solution 4.8% soy protein and 0.9% sodium alginate. 13wt% perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0047] Formation of the blocky solid gel: 0.043 M GDL was gradually added to the homogenized emulsion gel, and the mixture was stirred at 500 rpm for 1 min. During this process, calcium carbonate containing 0.07 M calcium ions was poured into 1 ml of water and mixed thoroughly before being immediately added to the emulsion gel. The mixture was then stirred at 800 rpm for 1 min using an electric stirrer. The mixture was then poured into a 100 ml cylindrical mold and refrigerated at 4 °C for 12 h to allow for sufficient cross-linking reaction, thus preparing an emulsion gel with a complex network structure.

[0048] Example 4

[0049] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3 to make the final concentration of the mixed solution 4.8% soy protein and 0.9% sodium alginate. 13wt% perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0050] Formation of the blocky solid gel: 0.043 M GDL was gradually added to the homogenized emulsion gel, and the mixture was stirred at 500 rpm for 1 min. During this process, 0.07 M calcium phosphate was poured into 1 ml of water and mixed thoroughly before being immediately added to the emulsion gel. The mixture was stirred at 800 rpm for 1 min using an electric stirrer. The mixture was then poured into a 100 ml cylindrical mold and refrigerated at 4 °C for 12 h to allow for sufficient cross-linking reaction, thus preparing an emulsion gel with a complex network structure.

[0051] Analysis of the four examples prepared above revealed that, after sufficient gelation, all four examples (1-4) formed stable, smooth, and delicate solid gels, such as... Figure 2 As shown. Subsequent scanning electron microscopy and confocal microscopy observations of several embodiments revealed that the microstructures of Embodiments 2 and 3 were more compact than those of Embodiment 1, and Embodiment 3 exhibited more pore structures, such as... Figure 3 The part circled in yellow indicates that when the amount of calcium ions and sodium alginate added reaches an appropriate range, a complex gel network with a distinct double network structure will be formed, which has a good effect on improving gel performance.

[0052] Furthermore, confocal microscopy revealed that oil droplets can be uniformly dispersed within the network, such as... Figure 3 d, and Figure 6 The results of the water-holding capacity analysis corroborate each other, showing that the water-holding capacity can reach more than 85%. After the formation of a double network structure in the gel, it will firmly hold water and oil. Figure 4 This indicates that as the double network becomes more compact, the hardness and elasticity of the gel will increase, thus improving the overall textural properties of the emulsion gel. Figure 5Rheological temperature scanning analysis of the emulsion gels at 40-100℃ revealed that the storage modulus (G') of the several emulsion gels in the examples was greater than the loss modulus (G”) during the heating process, exhibiting a clear solid state and good gel properties. Neither G' nor G” showed a significant decreasing trend during heating. Figure 7 Analysis of the thermal properties of the gel revealed that as the double network gradually formed (Examples 1-3), the melting point temperature of the gel also increased, indicating that the double network structure can improve the thermal stability of the emulsion gel.

[0053] observe Figure 5 b. Oral tribology analysis of Examples 1-3 revealed that the coefficient of friction of the prepared emulsion gels was below 0.2, indicating excellent lubrication properties. With increasing sliding speed, the gel, which was firmly bound to oil and water by a double network, was broken up, releasing oil and water, thus improving lubricity. This reduced the coefficient of friction to below 0.1 at high speeds, demonstrating that the emulsion gels prepared in Examples 1-3 can maintain stable gel properties under normal conditions. Furthermore, after consumption, chewing breaks down the gel network, releasing water and oil, thereby enhancing the lubrication of the simulated fat during oral chewing and imparting better juiciness to the simulated fat.

[0054] Comparative Example 1

[0055] Preparation of emulsion gel: 8% soy protein and 2% sodium alginate were mixed in a ratio of 2:3 to make the final concentration of the mixed solution 4.8% soy protein and 1.2% sodium alginate. 13wt% perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0056] Formation of the blocky solid gel: 0.043 M GDL was gradually added to the homogenized emulsion gel, and the mixture was stirred at 500 rpm for 1 min. During this process, calcium carbonate containing 0.05 M calcium ions was poured into 1 ml of water and mixed thoroughly before being immediately added to the emulsion gel. The mixture was then stirred at 800 rpm for 1 min using an electric stirrer. The mixture was then poured into a 100 ml cylindrical mold and refrigerated at 4 °C for 12 h to allow for sufficient cross-linking reaction, thus preparing an emulsion gel with a complex network structure.

[0057] Comparative Example 2

[0058] Preparation of emulsion gel: 8% soy protein and 1.5% sodium alginate were mixed in a ratio of 2:3 to make the final concentration of the mixed solution 4.8% soy protein and 0.9% sodium alginate. 13wt% perilla oil was added and homogenized at 15,000 rpm for 6 min.

[0059] Formation of the blocky solid gel: 0.043 M GDL was gradually added to the homogenized emulsion gel, and the mixture was stirred at 500 rpm for 1 min. During this process, calcium sulfate containing 0.07 M calcium ions was poured into 1 ml of water and mixed thoroughly before being immediately added to the emulsion gel. The mixture was stirred at 800 rpm for 1 min using an electric stirrer. The mixture was then poured into a 100 ml cylindrical mold and refrigerated at 4 °C for 12 h to allow for sufficient cross-linking reaction, thus preparing an emulsion gel with a complex network structure.

[0060] observe Figure 2 Unlike Examples 1-4, Comparative Example 2 showed obvious uneven gelation and shrinkage. Figure 6 The water-holding capacity analysis also revealed the instability of the gel, indicating that calcium sulfate, due to its higher solubility compared to calcium carbonate and calcium hydrogen phosphate, reacts immediately with sodium alginate upon addition, resulting in an uneven gel solid and a rough gel surface. Combined with the uneven oil content observed in Confocal microscopy of Comparative Example 2, and... Figure 4 The poor textural properties exhibited by the gel mean that it cannot be well used for the production of simulated fats due to its appearance and weak texture. Figure 3 The gel network of Comparative Example 1 exhibits a different dual-network structure than that of Example 3, showing a large network interspersed with dense small networks. This is because excessive sodium alginate first forms gel microclusters, leading to the destruction of the final dual-network structure and significant phase separation, resulting in poor properties of the final gel product. Figure 4 Comparative Example 1 has a higher hardness, and the combination Figure 5 The thermal property analysis results of Comparative Example 1 show a lower melting temperature and poorer gel thermal stability compared to Examples 1-3. This indicates that the gel's poor stability and hard texture are due to its uneven internal structure, making it unable to effectively simulate animal fat.

Claims

1. A method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat, characterized in that, Includes the following steps: (1) Pure water, soybean protein and sodium alginate are mixed in a certain proportion, and the mixture is subjected to high-speed shearing and dispersed into vegetable oil for emulsification to form a stable composite emulsion. (2) In step (1), a certain proportion of gluconolactone is added and stirred evenly to improve the acid-base environment inside the emulsion system. Then, calcium salt is added immediately while stirring. Under the action of gluconolactone, calcium ions are released to promote the cross-linking between sodium alginate polysaccharides and form the first gel network. (3) After stirring evenly, pour into a mold to set and place in a 4°C refrigerator for gelation. As gluconolactone is slowly released, a second protein network is formed inside the gel in an acidic environment, resulting in a more complex double network and a stable simulated fat product. In step (1), the amount of soybean protein added is 4-8%; the amount of sodium alginate added is 0.6-1%. In step (1), the vegetable oil is perilla oil, and the amount added is 5-30%; By using soybean protein and sodium alginate as raw materials, an emulsion gel with a dual network structure is formed under the action of two inducing agents. The solid emulsion gel after complete gelation has good water retention, hardness and elasticity, as well as thermal stability.

2. The method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat according to claim 1, wherein the shearing speed in step (1) is 5000-15000 rpm and the shearing time is 5-20 min.

3. The method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat according to claim 2, wherein the amount of perilla oil added in step (1) is 10-15%, the shearing speed is 9000-10000 rpm, and the shearing time is 5-10 min.

4. The method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat according to claim 1, wherein the amount of gluconolactone added in step (2) is 0.02-0.06M.

5. The method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat according to claim 4, wherein the amount of gluconolactone added in step (2) is 0.04-0.05M.

6. The method for preparing a block emulsion gel simulating fat based on a soybean protein and sodium alginate composite matrix according to claim 1, wherein the calcium salt in step (2) is calcium carbonate or calcium hydrogen phosphate, the amount added is 0.04-0.09M, the mixing and stirring rate is 500-1200rpm, and the mixing and stirring time is 10-60s.

7. The method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat according to claim 6, wherein in step (2), the amount of calcium salt added is 0.05-0.07M, the mixing speed is 800-1000rpm, and the mixing time is 10-30s.

8. The method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat according to claim 1, wherein the gelation method in step (3) is refrigeration at 4°C and the gelation time is between 6 and 24 hours.

9. The method for preparing a soybean protein and sodium alginate composite block emulsion gel to simulate fat according to claim 8, wherein the gelation time in step (3) is between 10 and 15 hours.

10. The method for preparing a block emulsion gel simulating fat based on a soybean protein and sodium alginate composite matrix according to claim 1, wherein the internal characteristics of the fully gelled block simulated fat in step (3) are a complex structure with a double network and obvious pore structure, its water holding rate is 80-90%, and its oral lubrication coefficient is less than 0.1.

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