W1/O/W2 fat substitute based on algal polysaccharides and preparation method thereof

• Main Authors: WEI HENGQIANG, XU YINGJIANG, FAN BIQIN, ZHANG JIAN, JING YUEXIN, ZHAO YUNPING, LIU SHAOWEI, ZHOU SHIQI, LIU JING, ZHOU DINGPENG
• Format: Patent
• Language: Chinese; English
• Published: 27.07.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a preparation method of a W1/O/W2 fat substitute based on algal polysaccharides. W1 represents a first aqueous phase; W2 represents a second aqueous phase; O represents an oil phase; vegetable oil dissolved with a lipophilic emulsifier is used as the oil phase; an inorganic salt solution is used as the first aqueous phase; the oil phase and the first aqueous phaseare first emulsified to obtain a main emulsion; an inorganic salt solution dissolved with carrageenan is used as the second aqueous phase; the second aqueous phase and main emulsion are secondarily emulsified; and the emulsified material is gelled to obtain the W1/O/W2 fat substitute. Advantageous effects are as follows: according to emulsification stability, the most suitable mass ratio of the inner and outer aqueous phase to the oil phase is explored; a special stepwise stirring method is used to promote emulsification; a double emulsification technique and gel properties of carrageenan areused to develop the solid