2 results about "Fat substitute" patented technology

The application discloses a high internal phase water-in-oil emulsion and application of the high internal phase water-in-oil emulsion as a fat substitute in salad dressing, and belongs to the technical field of fat substitutes. The preparation of the high internal phase water-in-oil emulsion comprises the following steps: dissolving dioscin and SP in chloroform, and then evaporating the chloroform to obtain DGSP particles; dispersing the prepared DGSP particles in rapeseed oil, and then dispersing a water phase drop by drop into the rapeseed oil to obtain a water-oil mixture, and then performing shearing emulsification to obtain W / O-HIPE. The oil gel-based W / O-HIPE with DGSP particles is used as a fat substitute to prepare a fat-reducing salad dressing, so that the fat-reducing salad dressing can have similar performance to normal salad dressing while reducing fat.

This invention discloses a fat substitute for ice cream and its preparation method, which relates to the field of food processing technology. The method is as follows: (1) a thermotropic gel is formed by combining modified soybean residue insoluble dietary fiber with soy protein isolate, and then mechanically sheared and broken into microgel particles; (2) the obtained microgel particles are mixed with walnut oil, homogenized at high speed to obtain an emulsion, and then freeze-dried and stirred to obtain an oil gel. The prepared oil gel has a stable structure, does not require the addition of gelling agents, and the raw materials are safe, green, widely available, and inexpensive. Applying the oil gel as a fat substitute to low-fat ice cream not only makes the product have the characteristics of low calories, high quality and high nutrition, but also reduces the content of saturated fatty acids and trans fatty acids in the product, providing a new solution for developing healthier food ingredients and products.