Title:
VEGETABLE PROTEIN-BASED FAT, AND PREPARATION THEREFOR AND USE THEREOF IN 3D/4D PRINTING
Document Type and Number:
WIPO Patent Application WO/2023/040374
Kind Code:
A1
Abstract:
A vegetable protein-based fat, and a preparation therefor and the use thereof in 3D/4D printing. A nano pea/mung bean protein gel is prepared using a combination of the thermal method/enzymatic method, and a high-pressure homogenization/micro-fluidic treatment is performed to obtain nano-microgel particles; then, an O/W or W/O/W fat system is obtained using a single-step/multi-step emulsification method, and is subjected to property improving and is used for food 3D printing by means of adjusting an oil phase ratio, the type of polysaccharide for compounding, etc.; and finally, traditional cocoa butter, a cocoa butter equivalent or a cocoa butter substitute in chocolate is replaced to different degrees to construct a chocolate slurry with different thermodynamic properties, and thermal induction enables a chocolate 3D printing structure to exhibit spontaneous changes over time, i.e. 4D printing.
More Like This:
Inventors:
MENG ZONG (CN)
LI SHAOYANG (CN)
LI SHAOYANG (CN)
Application Number:
PCT/CN2022/098100
Publication Date:
March 23, 2023
Filing Date:
June 10, 2022
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A23J3/14; A23D7/005; A23G1/36; B33Y70/10
Foreign References:
| CN107455550A | 2017-12-12 | |||
| CN113812609A | 2021-12-21 | |||
| CN114246223A | 2022-03-29 | |||
| CN114586874A | 2022-06-07 | |||
| CN112890165A | 2021-06-04 | |||
| US20160050951A1 | 2016-02-25 |
Other References:
TIAN ZHOUPING: "Application Status and Development Trend of 3D Food Printing Technology", THE LIGHT & TEXTILE INDUSTRIES OF FUJIAN, 31 May 2021 (2021-05-31), pages 22 - 26 + 30, XP093049968, ISSN: 1007-550X, DOI: 10.1042/BCJ20210005
冯旸旸 冯旸旸, 徐敬欣, 于栋, 孔保华, 刘骞: "乳液凝胶替代动物脂肪在肉制品中应用的研究进展", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 40, no. 21, 1 January 2019 (2019-01-01), CN , pages 236 - 242, XP093049973, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-20181119-224
MANTIHAL SYLVESTER; PRAKASH SANGEETA; GODOI FERNANDA CONDI; BHANDARI BHESH: "Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate", FOOD RESEARCH INTERNATIONAL, ELSEVIER, AMSTERDAM, NL, vol. 119, 1 January 1900 (1900-01-01), AMSTERDAM, NL , pages 161 - 169, XP085635937, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2019.01.056
冯旸旸 冯旸旸, 徐敬欣, 于栋, 孔保华, 刘骞: "乳液凝胶替代动物脂肪在肉制品中应用的研究进展", FOOD SCIENCE, BEIJING FOOD SCIENCE RESEARCH INSTITUTE, CN, vol. 40, no. 21, 1 January 2019 (2019-01-01), CN , pages 236 - 242, XP093049973, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-20181119-224
MANTIHAL SYLVESTER; PRAKASH SANGEETA; GODOI FERNANDA CONDI; BHANDARI BHESH: "Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate", FOOD RESEARCH INTERNATIONAL, ELSEVIER, AMSTERDAM, NL, vol. 119, 1 January 1900 (1900-01-01), AMSTERDAM, NL , pages 161 - 169, XP085635937, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2019.01.056
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
Download PDF:
Previous Patent: CROSS-SOURCE HETEROGENEOUS DATA INTELLIGENT VISUAL ANALYSIS AND DISPLAY METHOD AND DEVICE
Next Patent: ROLLER ASSEMBLY
Next Patent: ROLLER ASSEMBLY