W1/O/W2 fat substitute based on algal polysaccharides and preparation method thereof
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 in...
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Format | Patent |
Language | Chinese English |
Published |
27.07.2018
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Abstract | 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 |
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AbstractList | 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 |
Author | LIU SHAOWEI ZHANG JIAN LIU JING ZHOU DINGPENG JING YUEXIN WEI HENGQIANG ZHAO YUNPING FAN BIQIN ZHOU SHIQI XU YINGJIANG |
Author_xml | – fullname: WEI HENGQIANG – fullname: XU YINGJIANG – fullname: FAN BIQIN – fullname: ZHANG JIAN – fullname: JING YUEXIN – fullname: ZHAO YUNPING – fullname: LIU SHAOWEI – fullname: ZHOU SHIQI – fullname: LIU JING – fullname: ZHOU DINGPENG |
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DocumentTitleAlternate | 种基于海藻多糖的W1/O/W2脂肪替代物及其制备方法 |
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Notes | Application Number: CN20181527228 |
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Snippet | 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... |
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SubjectTerms | 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 |
Title | W1/O/W2 fat substitute based on algal polysaccharides and preparation method thereof |
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