Title:
3D/4D PRINTABLE DUAL-NETWORK ZERO-TRANS FAT EMULSION GEL AND PREPARATION
Document Type and Number:
WIPO Patent Application WO/2023/155338
Kind Code:
A1
Abstract:
A 3D/4D printable dual-network zero-trans fat emulsion gel and a preparation method therefor. The preparation method comprises the following steps: (1) adding a hydrophilic colloid into hot water containing emulsifier nanoparticles, and dissolving to obtain an aqueous solution, wherein the mass concentration of the nanoparticles in the aqueous solution is 0.5-15%; (2) dissolving oil-soluble small molecules in the heated vegetable fats, and uniformly mixing to obtain an oil solution; or mixing and heating a plurality of vegetable fats to obtain a mixed fat; and (3) taking the aqueous solution in step (1) and the oil solution or the mixed fat in step (2) at a volume ratio of 1:1 to 9:1, and homogenizing and emulsifying to obtain the emulsion gel.
Inventors:
MENG ZONG (CN)
JIANG QINBO (CN)
JIANG QINBO (CN)
Application Number:
PCT/CN2022/097606
Publication Date:
August 24, 2023
Filing Date:
June 08, 2022
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A23D9/007; A23D9/013; A23D9/04; A23G1/00; A23G1/36; B33Y70/10; B33Y80/00
Foreign References:
| CN113383947A | 2021-09-14 | |||
| CN113995137A | 2022-02-01 | |||
| CN111820291A | 2020-10-27 | |||
| CN110946285A | 2020-04-03 | |||
| JP2008161123A | 2008-07-17 | |||
| CN112868816A | 2021-06-01 | |||
| CN114468062A | 2022-05-13 |
Other References:
TANG YANG, GAO CHENGCHENG, ZHANG YAN, TANG XIAOZHIICLES: "A Review of Literature on Pickering Emulsion Gels Stabilized by Polysaccharide-Based Particles", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 43, no. 3, 15 February 2022 (2022-02-15), CN , pages 341 - 351, XP093086049, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-20201030-316
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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