Preparation method of high internal phase emulsion with high stability
Through the combined methods of high-pressure homogenization, cavitation jet treatment and flax polysaccharide, the problem of droplet coalescence and flocculation of high internal phase emulsions during storage or processing is solved, significantly improving the stability of the emulsion, extending the shelf life and ensuring product quality.
Patent Information
- Application Number
- CN202510310713.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-17
- Publication Date
- 2025-06-27
AI Technical Summary
The prior art has low protein modification efficiency when preparing high internal phase emulsions, resulting in droplet coalescence and flocculation in the emulsions during storage or processing, limiting its commercial application.
High-pressure homogenization and cavitation jet treatment combined with flax gum polysaccharide are used to improve the emulsification performance of soy protein isolate. Specific steps include preparation of soy protein isolate solution, high-pressure homogenization and cavitation jet treatment, preparation of flax gum polysaccharide solution, and mixing treatment to prepare high internal phase emulsions.
Through this method, the stability of high internal phase emulsions is significantly improved, including storage stability, thermal stability and freeze-thaw stability, extending the shelf life of the product, reducing stratification and flocculation, and ensuring the consistency of product performance and quality.
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Figure CN120203160A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of food, and particularly relates to a method for preparing a high internal phase emulsion with high stability. Background Art
[0002] Food high internal phase emulsions have a wide range of applications in the fields of low-fat foods, functional foods, frozen foods, baked foods, dairy products, seasonings, plant-based foods, special dietary foods, food packaging, and innovative food development. To meet the requirements of these applications, high internal phase emulsions need to have excellent stability, including preventing phase separation, droplet aggregation, mechanical stress, temperature changes, storage stability, etc.
[0003] Soybean protein isolate, due to its unique amphiphilic molecular structure, contains rich hydrophobic and hydrophilic amino acid groups, can effectively adsorb on the oil-water interface to form a stable interfacial film, significantly reduce the surface tension and prevent droplet coalescence. It remains stable within a wide range of pH (3.0 - 9.0) and temperature (20 - 90 °C), and is suitable for multiple systems such as meat products and plant-based milk drinks. As a natural plant-derived ingredient, it not only meets the requirements of clean label, but also can increase the protein content of the product, and has the function of nutritional fortification. However, the high internal phase emulsion prepared only with soybean protein isolate is prone to droplet coalescence and flocculation during storage or processing, and the commercial application of high internal phase emulsions is often restricted. Therefore, when using soybean protein isolate alone as an emulsifier, it is generally necessary to improve its functional properties by physical modification, adding polysaccharides, etc. In addition, in most cases, the combination of the two treatment methods is more beneficial to improving the emulsifying performance of proteins than single treatment.
[0004] High-pressure homogenization is a technology that breaks particles or droplets in a liquid into smaller sizes through mechanical force. During the high-pressure homogenization process, protein molecules will be subjected to strong shear force, cavitation effect, and collision, which may cause changes in their secondary or tertiary structures, and thus affect their functional properties (such as solubility, emulsifying property, gel property, etc.). As an efficient physical field treatment technology, cavitation jet has shown unique potential in the field of emulsification in recent years. Through the extreme physical effects (such as microjet, shock wave, local high temperature and high pressure) generated by the cavitation effect, it can significantly optimize the emulsification process, improve the stability and functionality of the emulsion, and has important application value especially in industries such as food, pharmaceuticals, and cosmetics. These high-intensity processes reduce the size of protein aggregates and increase the surface hydrophobicity, thereby enhancing their ability to move to the surface of oil droplets during the homogenization process. In addition, the presence of linseed gum as an anionic polysaccharide can also improve the emulsifying performance of soybean protein isolate by increasing the space between oil droplets and electrostatic repulsion. The combination of the two can achieve the dual effects of "structural unfolding" and "functional modification". Summary of the Invention
[0005] The object of the present invention is to provide a method for preparing a high internal phase emulsion with high stability, so as to solve the problems that the current single technology modifies proteins with low efficiency and the improvement effect of general methods is limited, and thus prepare a high internal phase emulsion with high stability. This provides a new possibility for expanding the application prospects of high internal phase emulsions.
[0006] In order to achieve the above object, the present invention adopts the following technical solutions:
[0007] A method for preparing a high internal phase emulsion with high stability, characterized by comprising the following steps:
[0008] (1) Preparation of soy protein isolate solution: Dissolve soy protein isolate in deionized water and stir on a magnetic stirrer for 2 h to obtain a soy protein isolate solution.
[0009] (2) Preparation of protein powder by high-pressure homogenization and cavitation jet treatment: Use 1 M NaOH to adjust the pH of the soy protein isolate solution obtained in (1) to 7. Then, the soy protein isolate solution is subjected to high-pressure homogenization treatment at 40 - 60 Mpa for 0 - 3 times, and then the solution is subjected to cavitation jet treatment for 0 - 8 min. Then, the sample is freeze-dried to obtain soy protein isolate powder with different cavitation jet treatment times.
[0010] (3) Preparation of flaxseed gum polysaccharide stock solution: Dissolve flaxseed gum in deionized water and stir on a magnetic stirrer for 2 h to obtain a flaxseed gum polysaccharide stock solution with a concentration of 5 - 12 mg / mL.
[0011] (4) Preparation of protein stock solution by high-pressure homogenization and cavitation jet treatment: Dissolve the freeze-dried soy protein isolate powder obtained in (2) in deionized water and leave it overnight at 4 °C to obtain a soy protein isolate stock solution subjected to high-pressure homogenization and cavitation jet treatment.
[0012] (5) Preparation of high internal phase of soy protein isolate: Mix the soy protein isolate stock solution obtained in (4) with the flaxseed gum polysaccharide stock solution obtained in (3) at a volume ratio of (0.8 - 1.2)∶(0.8 - 1.2); then use the mixed solution as the aqueous phase and mix it with the oil phase at a volume ratio of 1∶(3 - 5), and then perform high-speed shearing at a rotation speed of 10000 - 12000 r / min for 3 - 5 min to obtain a high internal phase emulsion.
[0013] Preferably, the concentration of the soy protein isolate solution in step (1) is 40 mg / mL.
[0014] Preferably, in step (2), 1M NaOH is used to adjust the pH of the soy protein isolate solution obtained in (1) to 7. Then, the soy protein isolate solution is subjected to high-pressure homogenization at 50 Mpa three times, and then the solution is subjected to cavitation jet treatment for 0 - 8 min. Different treated soy protein isolate powders are obtained according to different cavitation jet treatment times.
[0015] Preferably, in step (4), a soy protein isolate stock solution with a concentration of 40 mg / mL after high-pressure homogenization and cavitation jet treatment is obtained.
[0016] Preferably, in step (5), the 40 mg / mL soy protein isolate stock solution in (4) is mixed with the 10 mg / mL flaxseed gum polysaccharide stock solution in (3) at a volume ratio of 1:1. Then, the mixed solution is used as the aqueous phase and mixed with the MCT oil phase at a volume ratio of 1:4, and then high-speed shearing is carried out at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0017] This technical solution has the following beneficial technical effects:
[0018] (1) Homogenization and cavitation jet are effective means to improve the emulsifying properties of proteins. These high-intensity treatment methods reduce the size of protein aggregates and increase surface hydrophobicity, thus enhancing their ability to move to the surface of oil droplets during the homogenization process. Flaxseed gum polysaccharide is a natural water-soluble polysaccharide secreted by the epidermal cells of flax seeds, mainly composed of arabinoxylan and acidic polysaccharides (such as rhamnose, galacturonic acid, etc.). Flaxseed gum has the characteristics of high water-holding capacity, salt tolerance and heat resistance, and is widely used in the food industry as a thickening and stabilizing agent. Flaxseed gum can enhance the interfacial hydrophilicity through hydrophilic segments (such as arabinose, galacturonic acid) to form a denser interfacial film and inhibit droplet coalescence; it can also improve the emulsifying properties of soy protein isolate by increasing the space between oil droplets and electrostatic repulsion.
[0019] (2) By the method of the present invention, the emulsifying properties of soy protein isolate are improved, making it easier to form a stable interfacial film at the water-oil interface, thereby preparing a high-stability high internal phase emulsion.
[0020] (3) The present invention provides an effective method for preparing a high-stability high internal phase emulsion, and its significance goes beyond single product optimization. It is not only a technical guarantee for food texture and shelf life, but also a driving force for promoting the plant-based revolution and sustainable use of resources. Description of the Drawings
[0021] Appendix Figure 1 Emulsion particle size of fresh emulsion;
[0022] Appendix Figure 2 Storage stability of high internal phase emulsion;
[0023] Appendix Figure 3 Thermal stability of high internal phase emulsion Detailed implementation manners
[0025] For a specific embodiment of the present invention, a clear and complete description of the technical solution is provided below. It should be noted that the described embodiments only represent some implementation manners of the present invention, rather than all of them.
[0026] The present invention analyzed the storage stability and thermal stability of soy protein isolate high internal phase emulsion by particle size, and evaluated the freeze-thaw stability of soy protein isolate high internal phase emulsion by calculating the oil loss rate after freeze-thaw. The specific method is as follows:
[0027] 1. Determination of the particle size of the fresh emulsion of high internal phase emulsion:
[0028] The prepared fresh emulsion was analyzed for particle size using a laser particle size analyzer Mastersizer3000.
[0029] 2. Determination of the storage stability of high internal phase emulsion:
[0030] After storing the prepared fresh high internal phase emulsion at 4°C for 30 days, the particle size was analyzed using a laser particle size analyzer Mastersizer3000.
[0031] 3. Determination of the thermal stability of high internal phase emulsion:
[0032] The prepared fresh high internal phase emulsion was heated at 80°C for 30 min, cooled to room temperature, and then the particle size was measured using a laser particle size analyzer Mastersizer3000.
[0033] 4. Determination of the freeze-thaw stability of high internal phase emulsion:
[0034] The prepared high internal phase emulsion was respectively filled in 30 mL glass vials, placed at -18°C for freezing for 24 h, then taken out and thawed at 25°C for 5 h, and such a cycle was repeated 3 times for the freeze-thaw test. Before each freeze-thaw, the mass of the emulsion was weighed and recorded as m0 (g), after freeze-thaw, the total mass of the emulsion and the centrifuge tube was recorded as m1 (g), the emulsion was centrifuged at 10000 g for 10 min, and after removing the leaked oil, the total mass of the emulsion and the centrifuge tube was recorded as m2 (g). Oil loss (%) = (m1 - m2) / m0 × 100%.
[0035] Example 1
[0036] Dissolve soy protein isolate in deionized water and stir on a magnetic stirrer for 2 h to obtain a soy protein isolate solution. Use 1 M NaOH to adjust the pH of the soy protein isolate solution to 7. Then, perform high-pressure homogenization on the soy protein isolate solution at 50 Mpa for 3 times, and then perform cavitation jet treatment on the solution for 2 min. Subsequently, freeze-dry to obtain soy protein isolate powder with a cavitation jet treatment time of 2 min. Dissolve flaxseed gum in deionized water and stir on a magnetic stirrer for 2 h to obtain a 10 mg / mL flaxseed gum polysaccharide stock solution. Mix the 40 mg / mL homogenized and cavitation jet stock solution with the 10 mg / mL flaxseed gum polysaccharide stock solution in a volume ratio of 1:1, then use the mixed solution as the aqueous phase and mix it with the MCT oil phase in a volume ratio of 1:3, and then perform high-speed shearing at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0037] Example 2
[0038] Dissolve soy protein isolate in deionized water and stir on a magnetic stirrer for 2 h to obtain a soy protein isolate solution. Use 1 M NaOH to adjust the pH of the soy protein isolate solution to 7. Then, perform high-pressure homogenization on the soy protein isolate solution at 50 Mpa for 3 times, and then perform cavitation jet treatment on the solution for 4 min. Subsequently, freeze-dry to obtain soy protein isolate powder with a cavitation jet treatment time of 4 min. Dissolve flaxseed gum in deionized water and stir on a magnetic stirrer for 2 h to obtain a 10 mg / mL flaxseed gum polysaccharide stock solution. Mix the 40 mg / mL homogenized and cavitation jet stock solution with the 10 mg / mL flaxseed gum polysaccharide stock solution in a volume ratio of 1:1, then use the mixed solution as the aqueous phase and mix it with the MCT oil phase in a volume ratio of 1:4, and then perform high-speed shearing at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0039] Example 3
[0040] Dissolve soy protein isolate in deionized water and stir on a magnetic stirrer for 2 h to obtain a soy protein isolate solution. Adjust the pH of the soy protein isolate solution to 7 using 1 M NaOH. Then, perform high-pressure homogenization on the soy protein isolate solution at 50 Mpa three times, and then perform cavitation jet treatment on the solution for 6 min. Subsequently, freeze-dry to obtain soy protein isolate powder with a cavitation jet treatment time of 6 min. Dissolve flaxseed gum in deionized water and stir on a magnetic stirrer for 2 h to obtain a 10 mg / mL flaxseed gum polysaccharide stock solution. Mix the 40 mg / mL homogenized and cavitation jet stock solution with the 10 mg / mL flaxseed gum polysaccharide stock solution in a 1:1 ratio, then use the mixed solution as the aqueous phase and mix it with the MCT oil phase at a volume ratio of 1:4, and then perform high-speed shearing at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0041] Example 4
[0042] Dissolve soy protein isolate in deionized water and stir on a magnetic stirrer for 2 h to obtain a soy protein isolate solution. Adjust the pH of the soy protein isolate solution to 7 using 1 M NaOH. Then, perform high-pressure homogenization on the soy protein isolate solution at 50 Mpa three times, and then perform cavitation jet treatment on the solution for 8 min. Subsequently, freeze-dry to obtain soy protein isolate powder with a cavitation jet treatment time of 8 min. Dissolve flaxseed gum in deionized water and stir on a magnetic stirrer for 2 h to obtain a 10 mg / mL flaxseed gum polysaccharide stock solution. Mix the 40 mg / mL homogenized and cavitation jet stock solution with the 10 mg / mL flaxseed gum polysaccharide stock solution in a 1:1 ratio, then use the mixed solution as the aqueous phase and mix it with the MCT oil phase at a volume ratio of 1:4, and then perform high-speed shearing at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0043] Comparative Example 1
[0044] Dissolve soy protein isolate in deionized water and stir on a magnetic stirrer for 2 h to obtain a 20 mg / mL soy protein isolate solution. Then, use the protein solution as the aqueous phase and mix it with the MCT oil phase at a volume ratio of 1:4, and then perform high-speed shearing at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0045] Comparative Example 2
[0046] Dissolve soy protein isolate in deionized water and stir it on a magnetic stirrer for 2 h to obtain a soy protein isolate solution. Use 1 M NaOH to adjust the pH of the soy protein isolate solution to 7. Then, perform high-pressure homogenization on the soy protein isolate solution at 50 Mpa for 3 times, and then perform cavitation jet treatment on the solution for 6 min. Subsequently, freeze-dry to obtain soy protein isolate powder with a cavitation jet treatment time of 6 min. Take the 40 mg / mL homogenized and cavitation jet-treated soy protein isolate stock solution as the aqueous phase and mix it with the MCT oil phase at a volume ratio of 1:4, and then perform high-speed shearing at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0047] Comparative Example 3
[0048] Dissolve soy protein isolate in deionized water and stir it on a magnetic stirrer for 2 h to obtain a 40 mg / mL soy protein isolate solution. Dissolve sesame gum in deionized water and stir it on a magnetic stirrer for 2 h to obtain a 10 mg / mL sesame gum polysaccharide stock solution. Mix the 40 mg / mL protein solution with the 10 mg / mL aqueous sesame gum polysaccharide stock solution at a ratio of 1:1, and then take the mixed solution as the aqueous phase and mix it with the MCT oil phase at a volume ratio of 1:4, and then perform high-speed shearing at a rotation speed of 12,000 r / min for 3 min to obtain a high internal phase emulsion.
[0049] Perform stability tests on the high internal phase emulsions prepared in Comparative Examples 1-3 and Examples 1-4 as follows:
[0050] Result presentation: The results are as Figure 1 shown. Compared with Comparative Example 1, the decrease in the emulsion particle size in Comparative Examples 2 and 3 indicates that the addition of polysaccharides and homogenization and cavitation jet treatment form smaller oil droplets. The smaller droplet size and uniform distribution reduce gravitational separation and prevent stratification and precipitation. In Example 3, the emulsion has the smallest particle size, indicating that the combination of the two treatment methods is more beneficial to the formation of droplets, thereby improving the emulsification performance. However, excessive cavitation jet treatment will promote the excessive unfolding and aggregation of proteins, thereby reducing the emulsification characteristics of proteins.
[0051] Experimental Example 2: Storage stability of high internal phase emulsion
[0052] Result presentation: The results are as Figure 2As shown in the figure. After storing at 4 °C for 30 days, the average particle sizes of Comparative Examples 1-3 and Examples 1-4 all increased. This change was because small droplets diffused from the continuous phase to large droplets, resulting in the shrinkage of small droplets and the increase of large droplets, and finally aggregation. Compared with Comparative Examples 1-3, the particle size change range of Examples 1-4 was small, and the change range of Example 3 was the smallest, indicating that the combination of homogenization, cavitation jet treatment for 6 min, and the addition of polysaccharide was more conducive to the stability of the emulsion. This was because homogenization and cavitation jet reduced the size of protein aggregates, enabling them to be adsorbed onto the interface more effectively, arranged more densely and orderly, thus showing good resistance.
[0053] Test Example 3: Thermal Stability of High-Internal-Phase Emulsion
[0054] Result description: The results are as Figure 3 shown. The particle sizes of the freshly prepared high-internal-phase emulsions of Comparative Examples 1-3 and Examples 1-4 all increased after heating, indicating that the interfacial film formed by proteins was damaged at high temperature, resulting in the aggregation of the emulsion. Compared with Comparative Examples 1-3, the particle size change of Examples 1-4 was not obvious, probably because the protein existed in the form of smaller colloidal particles after homogenization and cavitation jet treatment, promoting the adsorption of protein on the surface of droplets, forming a denser interfacial film, enhancing the mechanical strength, and preventing the droplets from coalescing during heating. In addition, flaxseed gum had good thermal stability and could protect the interfacial film from being damaged. Therefore, the combined improvement method of homogenization, cavitation jet treatment, and the addition of flaxseed gum polysaccharide was beneficial to improving the thermal stability of the emulsion.
[0055] Test Example 4: Freeze-Thaw Stability of High-Internal-Phase Emulsion Table 1 Freeze-Thaw Stability of High-Internal-Phase Emulsion.
[0056]
[0057]
[0058] Table 1 Oil Loss Rates of High-Internal-Phase Emulsions of Comparative Examples 1-3 and Examples 1-4 after Multiple Freeze-Thaw Cycles; All data are expressed as averages. Different superscript letters in the same column of data indicate significant differences (p < 0.05).
[0059] Result description: As can be seen from the results in Table 1, by comparing Comparative Example 1 and Comparative Example 3, homogenization and cavitation jet can improve the freeze-thaw stability of high internal phase emulsions. Since the freeze-thaw stability of high internal phase emulsions is related to the particle size, and homogenization and cavitation jet can improve the particle size of the emulsion, thus improving the freeze-thaw stability of high internal phase emulsions. By comparing Comparative Example 1 and Comparative Example 3, adding flaxseed gum polysaccharide can significantly improve the freeze-thaw stability of high internal phase emulsions. This may be because polysaccharides, as stabilizers, can effectively stabilize water and reduce the destruction of emulsions. Through the comprehensive comparison of the results of Examples 1-4 and Comparative Examples 1-3, it shows that first treating the protein by homogenization and cavitation jet and then compounding it with the polysaccharide solution can significantly improve the freeze-thaw stability of the prepared high internal phase emulsion. This is because homogenization and cavitation jet can improve the structural flexibility of soy protein isolate, making it easier to adsorb to the oil-water interface, thus better stabilizing the interface. In addition, flaxseed gum polysaccharide is negatively charged and has electrostatic repulsion with proteins, achieving smaller emulsion droplet sizes and minimizing aggregation. Therefore, the combined treatment method of homogenization and cavitation jet and adding polysaccharides is more conducive to improving the freeze-thaw stability of high internal phase emulsions.
[0060] Based on the above experimental results, it can be seen that the high internal phase emulsion prepared by the present invention has excellent storage stability, thermal stability and freeze-thaw stability. The stability of the high internal phase emulsion has been comprehensively improved by the combined treatment of homogenization and cavitation jet and adding polysaccharides. A stable emulsion can extend the shelf life of the product, reduce phenomena such as stratification, flocculation or demulsification, and ensure that the product maintains consistent performance and quality during use. Secondly, the improvement of stability helps to optimize the physical properties of the product, such as viscosity, texture and fluidity, thus improving the user experience. In addition, a stable high internal phase emulsion can improve production efficiency in industrial applications, reduce equipment blockage or cleaning frequency caused by emulsion instability, and reduce production costs. Finally, a stable emulsion can better retain the functionality of active ingredients and play a better role in fields such as cosmetics, food and medicine. Therefore, the high internal phase emulsion prepared by the present invention is beneficial to expanding the application prospects of emulsions.
[0061] The above are only the preferred embodiments of the present invention, and are not intended to limit the present invention in other forms. Any person skilled in the art can use the disclosed technical content to make changes or modifications into equivalent embodiments with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solution content of the present invention still belong to the protection scope of the technical solution of the present invention.
Claims
1. A method for preparing a high internal phase emulsion with high stability, characterized in that: The following steps are involved: (1) Preparation of soy protein isolate solution: Dissolve the soy protein isolate in deionized water and stir on a magnetic stirrer for 2 h to obtain a soy protein isolate solution. (2) Preparation of protein powder treated by high pressure homogenization and cavitation jet: The pH of the soy protein isolate solution obtained in (1) was adjusted to 7 using 1M NaOH. The soy protein isolate solution was then subjected to high pressure homogenization treatment at 40-60 MPa for 0-3 times, and then subjected to cavitation jet treatment for 0-8 min. The sample was then freeze-dried to obtain soy protein isolate powders treated with different cavitation jet treatment times. (3) Preparation of flax gum polysaccharide stock solution: flax gum was dissolved in deionized water and stirred on a magnetic stirrer for 2 h to obtain a 5-12 mg / mL flax gum polysaccharide stock solution. (4) Preparation of protein stock solution treated by high pressure homogenization and cavitation jet: The freeze-dried soy protein isolate powder of (2) was dissolved in deionized water and kept at 4°C overnight to obtain a soy protein isolate stock solution treated by high pressure homogenization and cavitation jet. (5) Preparation of soy protein isolate high internal phase: (4) soy protein isolate stock solution and (3) sesame gum polysaccharide stock solution are mixed in a volume ratio of (0.8-1.2):(0.8-1.2); the mixed solution is then used as the aqueous phase and mixed with the oil phase in a volume ratio of 1:(3-5), and then subjected to high-speed shearing at a rotation speed of 10,000-12,000 r / min for 3-5 min to obtain a high internal phase emulsion.
2. The method for preparing a high internal phase emulsion with high stability according to claim 1, characterized in that: The concentration of the soy protein isolate solution in step (1) is 40 mg / mL.
3. The method for preparing a high internal phase emulsion with high stability according to claim 1, characterized in that: In step (2), 1M NaOH is used to adjust the pH of the soy protein isolate solution obtained in (1) to 7. Then, the soy protein isolate solution is subjected to high-pressure homogenization treatment at 50 MPa for 3 times, and then the solution is subjected to cavitation jet treatment for 0-8 minutes, and soy protein isolate powders with different treatments are obtained according to different cavitation jet times.
4. The method for preparing a high internal phase emulsion with high stability according to claim 1, characterized in that: In step (3), a 10 mg / mL sesame gum polysaccharide stock solution is obtained.
5. The method for preparing a high internal phase emulsion with high stability according to claim 1, characterized in that: In step (4), a 40 mg / mL soy protein isolate stock solution is obtained by high pressure homogenization and cavitation jet treatment.
6. The method for preparing a high internal phase emulsion with high stability according to claim 1, characterized in that: In step (5), (4) 40 mg / mL soy protein isolate stock solution and (3) 10 mg / mL sesame gum polysaccharide stock solution are mixed in a volume ratio of 1:1; the mixed solution is then used as the aqueous phase and mixed with the MCT oil phase in a volume ratio of 1:4, and then high-speed shearing is performed at a speed of 12000 r / min for 3 minutes to obtain a high internal phase emulsion.