Title:
METHOD FOR PREPARING EMULSION GEL-TYPE FAT SUBSTITUTE WITH ADJUSTABLE PHASE CHANGE, AND USE
Document Type and Number:
WIPO Patent Application WO/2022/267880
Kind Code:
A1
Abstract:
Disclosed in the present invention are a method for preparing an emulsion gel-type fat substitute with adjustable phase change, and the use, belonging to the field of oils and fats and food processing. According to the present invention, an oil-soluble polysaccharide, an oil-soluble micromolecular gel, a water-soluble macromolecular gel and vegetable oil are used as raw materials. By separately dissolving the oil-soluble polysaccharide, the oil-soluble micromolecular gel and the water-soluble macromolecular gel in a heated oil phase and a heated water phase, the oil solution and the water solution are mixed and emulsified to obtain an emulsion, and then the emulsion is gelatinized by stirring and cooling same to prepare the emulsion gel-type fat substitute. In the present invention, the oil-soluble polysaccharide is introduced into a system to reduce the usage amount of the oil-soluble micromolecular gel, so that the emulsion gel-type fat substitute containing low-saturated zero trans fatty acids is prepared to replace traditional plastic fat. In addition, by adding the water phase gelatinized by the water-soluble macromolecular gel, the overall oil content of the emulsion gel is reduced. The emulsion gel-type fat substitute is applicable to different application scenarios.
More Like This:
| JP7002624 | Grain saccharified liquid and its manufacturing method |
| WO/2003/020054 | BEVERAGE WITH STORAGE-STABLE DIETARY FIBER ADDITIVE |
| WO/1998/031241 | CARBOHYDRATE MIXTURE |
Inventors:
MENG ZONG (CN)
JIANG QINBO (CN)
JIANG QINBO (CN)
Application Number:
PCT/CN2022/097373
Publication Date:
December 29, 2022
Filing Date:
June 07, 2022
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A23L29/30; A23D7/015; A23L29/00; A23L29/244; A23L29/262; A23L29/281
Domestic Patent References:
| WO2018007399A1 | 2018-01-11 |
Foreign References:
| CN113383947A | 2021-09-14 | |||
| CN104582496A | 2015-04-29 | |||
| US6048564A | 2000-04-11 | |||
| US20180127577A1 | 2018-05-10 | |||
| US6187323B1 | 2001-02-13 | |||
| CN102510725A | 2012-06-20 | |||
| KR20190053763A | 2019-05-20 | |||
| CN106937917A | 2017-07-11 |
Other References:
JIANG QINBO; WANG YUXIN; DU LIYANG; LI SHAOYANG; LIU YUANFA; MENG ZONG: "Catastrophic phase inversion of bigels characterized by fluorescence intensity-based 3D modeling and the formability for decorating and 3D printing", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 126, 23 December 2021 (2021-12-23), NL , XP086936161, ISSN: 0268-005X, DOI: 10.1016/j.foodhyd.2021.107461
ZHENG HONGXIA, MAO LIKE, CUI MENGNAN, LIU JINFANG, GAO YANXIANG: "Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 105, 1 August 2020 (2020-08-01), NL , pages 105855, XP093016166, ISSN: 0268-005X, DOI: 10.1016/j.foodhyd.2020.105855
ZHENG HONGXIA, MAO LIKE, CUI MENGNAN, LIU JINFANG, GAO YANXIANG: "Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 105, 1 August 2020 (2020-08-01), NL , pages 105855, XP093016166, ISSN: 0268-005X, DOI: 10.1016/j.foodhyd.2020.105855
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
Download PDF: