A kind of compound fat simulant and preparation method thereof
A fat simulant, a composite technology, applied in the production/processing of edible oil/fat components, edible oil/fat, etc., to achieve the effects of good water holding capacity and rheological stability, enhanced water holding capacity, and expanded application range
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Embodiment 1
[0046] A compound fat simulant, its composition and mass percentage are as follows:
[0047]
[0048] The composite additive is composite additive 1.
[0049] The preparation method of the above-mentioned composite fat simulant, the steps are as follows:
[0050] (1) Superfine pulverization and aging: After superfine pulverization of whey protein (protein content 50% to 100%), superfine protein powder with a particle size distribution mainly in the range of 600nm to 10μm is obtained, and the dissolved concentration is 0.10 g / mL whey protein dispersion, use citric acid to adjust the pH to 4.0, heat treatment in a constant temperature water bath at 85°C for 10 minutes, cool to room temperature, and then place it at 4°C for 10 hours to obtain an aged whey protein solution ;
[0051] (2) Micronization: micronize the protein dispersion obtained by aging at 10000r / min for 5 minutes to obtain a whey protein microparticle dispersion;
[0052] (3) Preparation of xanthan gum and p...
Embodiment 2
[0055] A compound fat simulant, its composition and mass percentage are as follows:
[0056]
[0057] The composite additive is composite additive 2.
[0058] The preparation method of the above-mentioned composite fat simulant, the steps are as follows:
[0059] (1) Superfine pulverization and aging: After superfine pulverization of whey protein (protein content 50% to 100%), superfine protein powder with a particle size distribution mainly in the range of 600nm to 10μm is obtained, and the dissolved concentration is 0.10 g / mL whey protein dispersion, use citric acid to adjust the pH to 6.5, heat treatment in a constant temperature water bath at 80°C for 20 minutes, cool to room temperature, and then place it at 4°C for 16 hours to obtain whey protein aged liquid ;
[0060] (2) Micronization: micronize the protein dispersion obtained by aging at 10000r / min for 5 minutes to obtain a whey protein microparticle dispersion;
[0061] (3) Preparation of xanthan gum and pectin...
Embodiment 3
[0064] A compound fat simulant, its composition and mass percentage are as follows:
[0065]
[0066] The composite additive is composite additive 1.
[0067] The preparation method of the above-mentioned composite fat simulant, the steps are as follows:
[0068] (1) Superfine pulverization and aging: After superfine pulverization of whey protein (protein content 50% to 100%), superfine protein powder with a particle size distribution mainly in the range of 600nm to 10μm is obtained, and the dissolved concentration is 0.15 g / mL whey protein dispersion, use citric acid to adjust the pH to 4.0, heat treatment in a 90°C constant temperature water bath for 35 minutes, cool to room temperature, and then place it at 4°C for 20 hours to obtain whey protein aged liquid ;
[0069] (2) Micronization: the aging protein dispersion was subjected to micronization treatment at 15000r / min for 9 minutes to obtain a whey protein microparticle dispersion;
[0070] (3) Preparation of xantha...
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