Egg white protein-based dual-network emulsion gel fat as well as preparation method and application thereof

The invention discloses egg white protein-based dual-network emulsion gel fat as well as a preparation method and application thereof, and belongs to the technical field of food processing. According to the double-network emulsion gel fat, an egg white protein-polyphenol compound is used as a base material, glucose-delta-lactone is used for slowly acidifying a compound emulsion to gelatinize the compound emulsion so as to construct a first-layer network of gel, and meanwhile calcium carbonate is affected by acidification to release calcium ions so that sodium alginate in the emulsion can be crosslinked to form a second-layer network; the double-network emulsion gel is obtained. According to the emulsion gel, the flexibility of protein molecules is improved through polyphenol, on one hand, a skeleton effect is achieved on meat paste so as to support the overall shape of a product, and the texture characteristics of poor texture, poor chewing performance and the like in low-fat meat paste food are improved; on