Baked fat substitute jointly stabilized by crystal network and polysaccharide as well as preparation method and application of baked fat substitute

The invention discloses a baked fat substitute jointly stabilized by a crystal network and polysaccharide as well as a preparation method and application thereof, and the preparation method comprises the following steps: dissolving plant solid fat or animal solid fat and a small molecule emulsifier in liquid plant fat to obtain an oil gel solution; dissolving water-soluble polysaccharide in deionized water to obtain a hydrogel solution; dropwise adding the hydrogel solution while stirring, adding the oil gel solution, and homogenizing to obtain a high internal phase emulsion; and then gelatinizing to obtain the baked fat substitute. Oil-in-water type emulsion gel and water-in-oil type high internal phase emulsion gel are prepared, and in the application of 3D printing, the two types of emulsion gel show different printing effects. 本发明公开了一种由晶体网络和多糖共同稳定的烘焙脂肪替代物及其制备方法和应用，包括将植物固态油脂或动物固态油脂和小分子乳化剂溶解于液态植物油脂中，得到油凝胶溶液；将水溶性多糖溶解去离子水中，得到水凝胶溶液；将所述水凝胶溶液边滴加边搅拌加入所述油凝胶溶液，均质，得到高内相乳液；之后凝胶化，得到烘焙脂肪替代物。本发明制备出水包油型乳液凝胶、油包水型高内相乳液凝胶，在