Double-gel with antibacterial characteristic and controllable digestion behavior as well as preparation method and application of double-gel

Abstract

The invention discloses a double-gel with a bacteriostatic characteristic and a controllable digestion behavior as well as a preparation method and application of the double-gel. The double gel comprises oil gel and hydrogel in a mass ratio of (9-6): (1-4); the oil gel comprises vegetable oil and a compound oil gel agent; the hydrogel comprises water and a hydrogel agent; the compound oil gel is prepared from glyceryl monolaurate and glyceryl monostearate, and the mass ratio of the glyceryl monolaurate to the glyceryl monostearate is (9-8): (1-2). Vegetable oil and a compound oil gel agent are heated at the temperature of 60-90 DEG C to prepare oil gel, a hydrogel agent and water are heated at the temperature of 70-80 DEG C to prepare hydrogel, and then the oil gel and the hydrogel are stirred and mixed at the low speed at the room temperature to form a uniform double-gel system. The double-gel system disclosed by the invention is stable in structure and not easy to layer, and has the characteristics of bacteriostasis and controllable digestion behavior.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a double gel with antibacterial properties and controllable digestion behavior, a preparation method thereof, and an application thereof. Background Art

[0002] Acer truncatum Bunge seed oil is rich in various bioactive substances such as vitamin E and flavonoids, and has the effects of anti-cancer, antibacterial, antioxidant, and immune regulation. The fatty acids in Acer truncatum Bunge seed oil are mainly oleic acid (23.8% - 26.0%) and linoleic acid (33.9% - 37.3%), and it also contains about 6% of nervonic acid, and its unsaturated fatty acids can reach more than 90%. Nervonic acid is a very long-chain monounsaturated fatty acid (C24:1, ω-9), which is the core component of nerve fibers and nerve cells. It can repair and dredge nerve fibers, promote the regeneration of nerve cells, help the development of the infant nervous system, make up for the congenital developmental deficiencies of the premature infant brain, and prevent neurodegenerative diseases such as Alzheimer's disease. Its nutritional value and medicinal and health care effects are prominent. Due to the source limitation of nervonic acid, people's intake of nervonic acid is insufficient; as a new resource food, the research on Acer truncatum Bunge seed oil started relatively late, and its product development and application are also insufficient. Therefore, it is necessary to develop more healthy products that meet consumer needs.

[0003] A double gel is a novel composite gel, which is a two-phase system sheared from a hydrogel and an oleogel at a certain temperature. It combines the advantages of oleogel and hydrogel, has good stability, processing properties, and embedding properties. In addition, it is also a good delivery system for many lipophilic or hydrophilic substances. Therefore, it is often used as a fat substitute in food systems (such as paste foods) to improve or reduce the fat composition or content in foods.

[0004] Paste foods are a multi-phase unstable system, and are prone to phenomena such as stratification and precipitation during storage and preservation. Due to the rich nutrients and most of them not using high-temperature sterilization methods, they are also easily contaminated by microorganisms during storage, affecting the quality of the products.

[0005] Therefore, aiming at the deficiencies of the existing technology, the present invention aims to provide a double gel with stable structure, antibacterial properties, and controllable digestion behavior. Summary of the Invention

[0006] The purpose of the present invention is to provide a double gel with antibacterial properties and controllable digestion behavior, a preparation method thereof, and an application thereof.

[0007] To achieve the foregoing object of the present invention, the present invention is realized through the following technical solutions:

[0008] The present invention provides a double gel with antibacterial properties and controllable digestion behavior, comprising an oleogel and a hydrogel with a mass ratio of (9 - 6):(1 - 4); the oleogel comprises vegetable oil and a compound oleogelator; the hydrogel comprises water and a hydrogelator;

[0009] The compound oleogelator is composed of glycerol monolaurate and glycerol monostearate, and their mass ratio is (9 - 8):(1 - 2).

[0010] The double gel of the present invention has the properties of antibacterial and promoting the release of fatty acids from oils and fats.

[0011] Furthermore, the mass concentration of the compound oleogelator in the oleogel is 8% - 12%;

[0012] Furthermore, the vegetable oil is Acer truncatum Bunge seed oil;

[0013] Furthermore, the mass concentration of the vegetable oil in the oleogel is 88% - 92%.

[0014] Furthermore, the hydrogelator is guar gum;

[0015] Furthermore, the mass concentration of the hydrogelator in the hydrogel is 0.8% - 1%.

[0016] The present invention provides a preparation method of the above double gel with antibacterial properties and controllable digestion behavior, comprising the following steps:

[0017] (1) Preparation of oleogel: Add the compound oleogelator to the vegetable oil, heat and stir to dissolve it completely, and let the mixture stand and cool to obtain the oleogel;

[0018] (2) Preparation of hydrogel: Add the hydrogelator to the water, heat and stir to dissolve it completely, and let the mixture stand and cool to obtain the hydrogel;

[0019] (3) Preparation of double gel: Mix and homogenize the oleogel and the hydrogel, and refrigerate at 1 - 4 °C to obtain the double gel.

[0020] Furthermore, in step (1), the compound oleogelator is glycerol monolaurate and glycerol monostearate with a mass ratio of (9 - 8):(1 - 2).

[0021] Furthermore, in step (1), the concentration of the compound oleogelator is 8% - 12% (w / w), and the concentration of the vegetable oil is 88% - 92% (w / w).

[0022] Furthermore, in step (1), the heating temperature is 60 - 90 °C;

[0023] Furthermore, in step (1), the heating time is 10 - 25 min.

[0024] Further, the stirring rate in step (1) is 100 - 500 rpm;

[0025] Further, the cooling temperature in step (1) is 20 - 25 °C.

[0026] Further, the hydrogel agent in step (2) is guar gum, and the concentration is 0.8% - 1% (w / w).

[0027] Further, the heating temperature in step (2) is 70 - 80 °C;

[0028] Further, the heating time in step (2) is 10 - 15 min;

[0029] Further, the cooling temperature in step (2) is 4 - 25 °C.

[0030] Further, the mass ratio of the oleogel to the hydrogel in step (3) is (9 - 6):(1 - 4).

[0031] Further, the homogenization rate in step (3) is 100 - 300 rpm,

[0032] Further, the homogenization time in step (3) is 3 - 5 min;

[0033] Further, the homogenization temperature in step (3) is room temperature (20 - 30 °C).

[0034] The present invention provides the application of the above-mentioned double gel with antibacterial properties and controllable digestion behavior in serving as a fat substitute product or preparing a product with controllable digestion behavior.

[0035] The present invention uses glycerol monolaurate and glycerol monostearate to prepare an oleogel; uses guar gum to prepare a hydrogel; prepares a double gel of Acer truncatum Bunge seed oil by low-speed stirring at room temperature, and explores the texture properties, antibacterial properties and fat digestion properties of the double gel of Acer truncatum Bunge seed oil. The preparation method of the double gel of Acer truncatum Bunge seed oil in the present invention is simple, the system structure is stable, and it is suitable for large-scale production.

[0036] Compared with the prior art, the beneficial effects and advantages of the present invention are as follows.

[0037] (1) The double gel of Acer truncatum Bunge seed oil prepared by the present invention using a compound oleogel agent (glycerol monolaurate:glycerol monostearate = (9 - 8):(1 - 2)) belongs to a water-in-oil double gel, encapsulates the effective components of Acer truncatum Bunge seed oil therein, has a stable structure, a simple preparation process, can significantly improve the texture properties of the double gel system, and further improve the sensory and texture properties, and can be applied to paste foods to expand the application of Acer truncatum Bunge seed oil in foods.

[0038] (2) The Acer truncatum Bunge seed oil provided by the present invention has the dual effects of antibacterial and promoting the release of free fatty acids during intestinal digestion, providing protection for cold-processed foods from microbial contamination and extending their shelf life, and also enabling the full digestion and absorption of Acer truncatum Bunge seed oil. Description of the Drawings

[0039] Figure 1 Macrographs of the samples of the double gels of Acer truncatum Bunge seed oil prepared in Examples 1-4 and Comparative Examples 1-4.

[0040] Figure 2 Microscopic morphologies of the double gels of Acer truncatum Bunge seed oil prepared in Examples 1-4 and Comparative Example 4.

[0041] Figure 3 Antibacterial effects of the double gels of Acer truncatum Bunge seed oil prepared in Examples 1-4 against Staphylococcus aureus.

[0042] Figure 4 Fatty acid release curves during intestinal digestion of the double gels of Acer truncatum Bunge seed oil prepared in Examples 1-4. Detailed Description of the Invention

[0043] The present invention will be further described below in conjunction with the drawings of the specification and the detailed implementation manners, but the examples do not limit the present invention in any form. Unless otherwise specified, the raw material reagents used in the embodiments of the present invention are conventional raw material reagents purchased.

[0044] Example 1

[0045] A preparation method of a double gel of Acer truncatum Bunge seed oil with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0046] (1) Preparation of the oil gel: Add a compound oil gelling agent (glycerol monolaurate: glycerol monostearate = 9:1, w / w) accounting for 8% of the total mass of the oil gel to the Acer truncatum Bunge seed oil, heat at 80 °C, stir at a speed of 100 rpm for 15 min, and place the obtained mixture at 25 °C to cool into a gel for standby.

[0047] (2) Preparation of the hydrogel: Add guar gum accounting for 0.8% of the total mass of the hydrogel to deionized water, heat and stir at 80 °C for 10 min, and place the obtained hydrogel at 25 °C for standby.

[0048] (3) Preparation of the double gel: At room temperature, mix the oil gel in step (1) and the hydrogel in step (2) according to a mass ratio of 9:1, homogenize at a speed of 100 rpm for 4 min to obtain a double gel of Acer truncatum Bunge seed oil, and refrigerate at 4 °C for standby.

[0049] Example 2

[0050] A preparation method of Acer truncatum Bunge seed oil double gel with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0051] (1) Preparation of oleogel: Add a compound oleogelator (glycerol monolaurate: glycerol monostearate = 9:1, w / w) accounting for 10% of the total mass of the oleogel to Acer truncatum Bunge seed oil, heat at 90 °C, stir at a speed of 400 rpm for 15 min, and place the obtained mixture at 25 °C to cool into a gel for standby.

[0052] (2) Preparation of hydrogel: Add guar gum accounting for 1% of the total mass of the hydrogel to deionized water, heat and stir at 80 °C for 15 min, and place the obtained hydrogel at 25 °C for standby.

[0053] (3) Preparation of double gel: At room temperature, mix the oleogel in step (1) and the hydrogel in step (2) according to a mass ratio of 8:2, homogenize at a speed of 150 rpm for 5 min to obtain Acer truncatum Bunge seed oil double gel, and refrigerate at 4 °C for standby.

[0054] Example 3

[0055] A preparation method of Acer truncatum Bunge seed oil double gel with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0056] (1) Preparation of oleogel: Add a compound oleogelator (glycerol monolaurate: glycerol monostearate = 9:1, w / w) accounting for 10% of the total mass of the oleogel to Acer truncatum Bunge seed oil, heat at 90 °C, stir at a speed of 500 rpm for 10 min, and place the obtained mixture at 25 °C to cool into a gel for standby.

[0057] (2) Preparation of hydrogel: Add guar gum accounting for 1% of the total mass of the hydrogel to deionized water, heat and stir at 70 °C for 15 min, and place the obtained hydrogel at 4 °C for standby.

[0058] (3) Preparation of double gel: At room temperature, mix the oleogel in step (1) and the hydrogel in step (2) according to a mass ratio of 7:3, homogenize at a speed of 300 rpm for 3 min to obtain Acer truncatum Bunge seed oil double gel, and refrigerate at 4 °C for standby.

[0059] Example 4

[0060] A preparation method of Acer truncatum Bunge seed oil double gel with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0061] (1) Preparation of oleogel: Add a compound oleogelator (glycerol monolaurate: glycerol monostearate = 8:2, w / w) accounting for 12% of the total mass of the oleogel to Acer truncatum Bunge seed oil, heat at 60 °C, stir at a speed of 500 rpm for 25 min, and place the obtained mixture at 25 °C to cool into a gel for standby.

[0062] (2) Preparation of hydrogel: Add guar gum accounting for 1% of the total mass of the hydrogel to deionized water, heat and stir at 80 °C for 15 min, and place the obtained hydrogel at 25 °C for standby.

[0063] (3) Preparation of double gel: At room temperature, mix the oleogel in step (1) and the hydrogel in step (2) according to a mass ratio of 6:4, homogenize at a speed of 200 rpm for 3 min to obtain an Acer truncatum Bunge seed oil double gel, and refrigerate at 4 °C for standby.

[0064] Comparative Example 1

[0065] A preparation method of an Acer truncatum Bunge seed oil double gel with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0066] (1) Preparation of oleogel: Add a compound oleogelator (glycerol monolaurate: glycerol monostearate = 9:1, w / w) accounting for 6% of the total mass of the oleogel to Acer truncatum Bunge seed oil, heat at 80 °C, stir at a speed of 100 rpm for 15 min, and place the obtained mixture at 25 °C to cool into a gel for standby.

[0067] (2) Preparation of hydrogel: Add guar gum accounting for 0.8% of the total mass of the hydrogel to deionized water, heat and stir at 80 °C for 10 min, and place the obtained hydrogel at 25 °C for standby.

[0068] (3) Preparation of double gel: At room temperature, mix the oleogel in step (1) and the hydrogel in step (2) according to a mass ratio of 9:1, homogenize at a speed of 100 rpm for 4 min to obtain an Acer truncatum Bunge seed oil double gel, and refrigerate at 4 °C for standby.

[0069] Comparative Example 2

[0070] A preparation method of an Acer truncatum Bunge seed oil double gel with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0071] (1) Preparation of oleogel: Add a compound oleogelator (glycerol monolaurate: glycerol monostearate = 8:2, w / w) accounting for 12% of the total mass of the oleogel to Acer truncatum Bunge seed oil, heat at 60 °C, stir at a speed of 500 rpm for 25 min, and place the obtained mixture at 25 °C to cool into a gel for standby.

[0072] (2) Preparation of hydrogel: Add guar gum accounting for 1% of the total mass of the hydrogel to deionized water, heat and stir at 80 °C for 15 min, and place the obtained hydrogel at 25 °C for standby.

[0073] (3) Preparation of double gel: At room temperature, mix the oleogel in step (1) and the hydrogel in step (2) at a mass ratio of 5:5, and homogenize at a speed of 200 rpm for 3 min to obtain Acer truncatum Bunge seed oil double gel, and refrigerate at 4 °C for standby.

[0074] Comparative Example 3

[0075] A preparation method of Acer truncatum Bunge seed oil double gel with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0076] (1) Preparation of oleogel: Add a compound oleogel agent (glycerol monolaurate: glycerol monostearate = 1:9, w / w) accounting for 10% of the total mass of the oleogel to Acer truncatum Bunge seed oil, heat at 90 °C, and stir at a speed of 500 rpm for 10 min. Place the obtained mixture at 25 °C to cool into a gel for standby.

[0077] (2) Preparation of hydrogel: Add guar gum accounting for 1% of the total mass of the hydrogel to deionized water, heat and stir at 70 °C for 15 min, and place the obtained hydrogel at 4 °C for standby.

[0078] (3) Preparation of double gel: At room temperature, mix the oleogel in step (1) and the hydrogel in step (2) at a mass ratio of 7:3, and homogenize at a speed of 300 rpm for 3 min to obtain Acer truncatum Bunge seed oil double gel, and refrigerate at 4 °C for standby.

[0079] Comparative Example 4

[0080] A preparation method of Acer truncatum Bunge seed oil double gel with antibacterial properties and controllable digestion behavior, the method comprising the following steps:

[0081] (1) Preparation of oleogel: Add glycerol monolaurate oleogel agent accounting for 12% of the total mass of the oleogel to Acer truncatum Bunge seed oil, heat at 90 °C, and stir at a speed of 500 rpm for 10 min. Place the obtained mixture at 25 °C to cool into a gel for standby.

[0082] (2) Preparation of hydrogel: Add guar gum accounting for 1% of the total mass of the hydrogel to deionized water, heat and stir at 70 °C for 15 min, and place the obtained hydrogel at 4 °C for standby.

[0083] (3) Preparation of double gel: At room temperature, mix the oleogel in step (1) and the hydrogel in step (2) at a mass ratio of 7:3, and homogenize at a speed of 300 rpm for 3 min to obtain Acer truncatum Bunge seed oil double gel, and refrigerate at 4 °C for standby.

[0084] Test methods and result analysis:

[0085] Unless otherwise specified, the following tests are carried out at room temperature.

[0086] (1) Macroscopically observe the Acer truncatum seed oil double gels obtained from the examples and comparative examples. The results are as Figure 1 shown.

[0087] As can be seen from Figure 1 , the Acer truncatum seed oil double gels prepared in Examples 1-4 are milky white, with a delicate texture, a creamy appearance, a clearer texture structure, and no oil or water leakage. While Comparative Example 1 has poor plasticity, a blurred texture pattern, and oil leakage; in Comparative Example 2, the two phases cannot be fused and a uniform double gel cannot be formed; Comparative Example 3 is light yellow, has an obvious gritty feeling, and shows oil leakage; Comparative Example 4 has a certain plasticity, but the texture pattern is blurred. Therefore, Comparative Examples 1-3 are no longer used for subsequent experiments.

[0088] (2) Microscopically measure the Acer truncatum seed oil double gels obtained from Examples 1-4 and Comparative Example 4:

[0089] The oil phase is stained with Nile red and observed under a laser confocal microscope at 100 times magnification. The excitation wavelength and emission wavelength of Nile red are set at 488 nm and 560 nm, respectively.

[0090] From the Figure 2 results, it can be seen that the double gels prepared in Examples 1-4 are all water-in-oil double gels with smaller particle sizes; the double gel prepared in Comparative Example 4 is also a water-in-oil double gel, but its particle size is significantly larger than that of the double gels prepared in Examples 1-4. Generally speaking, a smaller particle size represents a more stable system.

[0091] (3) Measure the texture of the Acer truncatum seed oil double gels prepared in Examples 1-4 and Comparative Example 4:

[0092] Prepare 40 g of the sample in a 50 mL beaker and analyze the texture characteristics of the double gel sample using a texture analyzer. The measurement conditions are as follows: P45 conical probe, test speed 3 mm / s, test distance 60 mm, descent distance 50 mm. Each sample is tested 3 times and the average value is taken.

[0093] As can be seen from the results in Table 1, for the double gels prepared in the examples, as the proportion of the hydrogel increases, the hardness and cohesion of the Acer truncatum seed oil double gel increase, and the change trends of the viscosity and adhesiveness are consistent with that of the hardness. Among them, the three indexes of hardness, viscosity and adhesiveness are all significantly better than those of Comparative Example 4. Therefore, considering comprehensively, Comparative Example 4 is no longer used for subsequent experiments.

[0094] Table 1

[0095]

[0096]

[0097] Note: Different lowercase letters indicate significant differences between parameters (P < 0.05).

[0098] (4) The antibacterial effects of the Acer truncatum seed oil double gels obtained in Examples 1 to 4 were determined:

[0099] The punching method was used to explore the antibacterial effect of the Acer truncatum seed oil double gel.

[0100] Preparation of Staphylococcus aureus suspension: The plate colony counting method and ultraviolet spectrophotometry were used to prepare a bacterial suspension with a bacterial concentration of 10 5 CFU / mL in LB liquid medium.

[0101] Preparation of solid medium containing bacterial solution: An appropriate amount of bacterial suspension (160 μL of bacterial suspension was added to every 100 mL of solid medium) was pipetted into the solid medium at about 45 °C and allowed to cool and solidify at room temperature.

[0102] The solidified petri dishes were divided into five zones, and holes were punched in the center of each zone with a 7-mm sterile puncher. 0.1 g of the sample and control normal saline were added to each hole. The petri dishes were placed in an incubator at 37 °C for 8 h, and then taken out to measure the size of the antibacterial zone.

[0103] Figure 3 It is the antibacterial effect diagram of Examples 1 to 4. Figure 3 The results showed that the prepared Acer truncatum seed oil double gels all had a certain antibacterial effect against Staphylococcus aureus.

[0104] (5) The in vitro digestion of the Acer truncatum seed oil double gels obtained in Examples 1 to 4 was determined:

[0105] Simulated oral digestion: 1 g of the sample was taken and added with 4 mL of PBS solution, 25 μL of CaCl 2 (H 2 O) 2 solution with a concentration of 0.3 mol / L and 4 mL of artificial saliva, and incubated at 37 °C and 100 rpm for 1 min.

[0106] Simulated gastric digestion: The pH of the oral digestive juice was adjusted to 3 with 0.1 mol / L HCl, and 5 μL of CaCl 2 (H 2 O) 2 solution with a concentration of 0.3 mol / L and 8 mL of gastric juice stock solution containing pepsin (pepsin activity was 2000 U / mL) were added, and incubated at 37 °C and 125 rpm for 120 min.

[0107] In vitro intestinal digestion: The pH of the solution after gastric digestion was adjusted to 7 with 0.1 mol / L NaOH, and 40 μL of a 0.3 mol / L CaCl 2 (H 2 O) 2 solution, 4 mL of deionized water, and 16 mL of intestinal stock solution (containing 10 mmol bile salts, 200 U / mL trypsin, and 200 U / mL pancreatic lipase) were added, and the mixture was incubated at 37 °C and 125 rpm for 120 min.

[0108] To quantify the lipolysis rate of the oil, an automatic potentiometric titrator was used to maintain the pH of the solution at 7 throughout the intestinal digestion stage, and then back-titrated to 9 to neutralize the long-chain un-ionized fatty acids. The release rate of free fatty acids was calculated by recording the consumption of the NaOH solution.

[0109] Figure 4 This was the release rate of free fatty acids in the sample during in vitro intestinal digestion. Figure 4 The results showed that the Acer truncatum seed oil double gels prepared in Examples 1-4 could significantly promote the lipolysis of the oil and the release of free fatty acids.

[0110] The above embodiments are only the preferred embodiments of the present invention, and are only for clearly explaining the present invention, rather than limiting the present invention. Any modifications, equivalent substitutions, and improvements made by those skilled in the art within the spirit and principle of the present invention shall fall within the protection scope of the claims of the present invention.

Claims

1. A double gel with antibacterial properties and controllable digestion behavior, characterized in that: It comprises an oil gel and a hydrogel in a mass ratio of (9-6):(1-4); the oil gel comprises vegetable oil and a compound oil gelling agent; the hydrogel comprises water and a hydrogelling agent; The compound oil gel is composed of glyceryl monolaurate and glyceryl monostearate in a mass ratio of (9-8):(1-2).

2. The double gel with antibacterial properties and controllable digestive behavior according to claim 1, characterized in that: The mass concentration of the compound oil gel in the oil gel is 8% to 12%.

3. The double gel with antibacterial properties and controllable digestive behavior according to claim 1, characterized in that: The vegetable oil is Acer truncatum seed oil; The mass concentration of the vegetable oil in the oil gel is 88% to 92%.

4. The double gel with antibacterial properties and controllable digestive behavior according to claim 1, characterized in that: The hydrogel is guar gum.

5. The double gel with antibacterial properties and controllable digestive behavior according to claim 1, characterized in that: The mass concentration of the hydrogel agent in the hydrogel is 0.8% to 1%.

6. The method for preparing the double gel having antibacterial properties and controllable digestion behavior according to any one of claims 1 to 5, characterized in that: The steps include: (1) Preparation of oil gel: adding the compound oil gel to the vegetable oil, heating and stirring to fully dissolve it, and letting the mixture stand and cool to obtain the oil gel; (2) Preparation of hydrogel: adding the hydrogel agent to water, heating and stirring to fully dissolve it, and letting the mixture stand and cool to obtain a hydrogel; (3) Preparation of double gel: The oil gel and the hydrogel are mixed and homogenized, and then refrigerated at 1 to 4°C to obtain the double gel.

7. The preparation method according to claim 6, characterized in that: In step (1), the heating temperature is 60-90°C; the heating time is 10-25 min; the stirring rate is 100-500 rpm; and the cooling temperature is 20-25°C.

8. The preparation method according to claim 6, characterized in that: In step (2), the heating temperature is 70-80°C; the heating time is 10-15 minutes; and the cooling temperature is 4-25°C.

9. The preparation method according to claim 6, characterized in that: The homogenization rate in step (3) is 100-300 rpm, the homogenization time is 3-5 min; and the homogenization temperature is room temperature.

10. Use of the double gel with antibacterial properties and controllable digestive behavior as claimed in any one of claims 1 to 5 as a fat replacement product or in the preparation of a product with controllable digestive behavior.

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