Emulsion Gel Fat Substitute with Adjustable Phase Change
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Solution Overview
Problem
Excessive addition of oil-soluble small molecule gelling agents in gelation technology causes taste and health problems, and emulsion gel-based fat substitutes have high fluidities and weak solid-state characteristics.
Innovation Solution
Preparation of emulsion gel-based fat substitutes using an oil-soluble polysaccharide, an oil-soluble small molecule gelling agent, a water-soluble large molecule gelling agent, and vegetable oil, where the polysaccharide and large molecule gelling agent reduce the amount of oil-soluble small molecule gelling agents, and the emulsion is gelled by mixing and cooling, allowing for adjustable phase change properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If excessive amount of oil-soluble small molecule gelling agents is added to achieve gelation, then the gelation effect is improved, but taste and health problems occur
Solution Approach 1:
The patent introduces oil-soluble polysaccharides as intermediary substances that assist the oil-soluble small molecule gelling agents to achieve gelation. The polysaccharides form a network structure that works synergistically with the small molecule gelling agents, allowing reduced dosage of the harmful agents while maintaining effective gelation. This mediator approach enables the system to achieve the desired gelation effect with lower concentrations of potentially harmful substances.
Solution Approach 2:
The patent creates a composite gelation system combining oil-soluble polysaccharides with oil-soluble small molecule gelling agents. This composite approach leverages the gel-forming capabilities of both components, where the polysaccharides provide structural framework and the small molecule agents enhance gelation efficiency. The synergistic interaction between different materials allows effective gelation with reduced reliance on any single component, particularly reducing the amount needed of the potentially harmful small molecule agents.
2Object-affected harmful factors
If traditional emulsion gel-based fat substitutes are used to replace plastic fats, then health benefits are improved, but the product exhibits high fluidity and weak solid-state characteristics
Solution Approach 1:
The patent develops a composite emulsion gel system that integrates both oil-soluble polysaccharide gel network and water-soluble hydrogel network. This dual-network composite structure provides enhanced mechanical strength and solid-state characteristics compared to conventional single-phase emulsion gels. The interconnected gel networks work synergistically to maintain structural integrity while preserving the health benefits of reduced saturated and trans fats.
Solution Approach 2:
The patent creates distinct regions with different gelation characteristics within the emulsion system. The oil phase contains polysaccharide-based gel structures providing local rigidity, while the water phase contains hydrogel networks providing additional structural support. This local differentiation of gel properties allows the overall system to achieve desirable solid-state characteristics in specific regions while maintaining the emulsion's overall stability and health benefits.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces emulsion gel-based fat substitutes with improved solid-state characteristics, reduced oil content, and adjustable phase change properties, enabling wider application in food products and substitution of traditional plastic fats, while minimizing health risks and environmental impact.
Implementation Method 1
They combine the excellent properties of emulsions and gels and are expected to be ideal fat substitutes
Implementation Method 2
emulsion gels with adjustable phase change can exhibit different physical properties in different states (oil-in-water or water-in-oil)
Data Source
AI summary
Disclosed is a method for preparing an emulsion gel-based fat substitute with adjustable phase change and use thereof, belonging to the field of oils and fats and food processing. The emulsion gel-based fat substitutes are prepared by using an oil-soluble polysaccharide, oil-soluble small molecule gelling agent, water-soluble large molecule gelling agent and vegetable oil as raw materials, dissolving the oil-soluble polysaccharide, small molecule gelling agent and water-soluble large molecule gelling agent in the heated oil and water phases, mixing and emulsifying the oil solution and aqueous solution to obtain an emulsion, and then gelling the emulsion upon stirring and cooling. An oil-soluble polysaccharide reduces the amount of oil-soluble small molecule gelling agent, an emulsion gel-based fat substitute containing trans-free low-saturated fatty acids is prepared, and the overall oil content of the emulsion gel is reduced by adding the water phase gelled with the water-soluble large molecule gelling agent.