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 m...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | LIU JINGBO XU MENGLEI ZHANG TING LIU XUANTING ZHANG RENZHAO |
| description | 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 |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN118489759A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN118489759A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN118489759A3</originalsourceid><addsrcrecordid>eNqNjTEOgkAURGksjHqH7wEoiBqhNARjZWVPvjCwG5bdn90lXF-IHsBi8pJ5k8w2Gaq-p1npCBLvIrRN3xzQUjuxSS3i7PxAGCcTtLPUw1DHkTjQDGNWioew57jqEVG5ltguETG6-dZRwcN1-2TTsQk4_LhLjvfqVT5SiKsRhBssh3X5zLL8nBfXS3E7_bP5AMqPQY0</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Egg white protein-based dual-network emulsion gel fat as well as preparation method and application thereof</title><source>esp@cenet</source><creator>LIU JINGBO ; XU MENGLEI ; ZHANG TING ; LIU XUANTING ; ZHANG RENZHAO</creator><creatorcontrib>LIU JINGBO ; XU MENGLEI ; ZHANG TING ; LIU XUANTING ; ZHANG RENZHAO</creatorcontrib><description>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</description><language>chi ; eng</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; 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</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240816&DB=EPODOC&CC=CN&NR=118489759A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240816&DB=EPODOC&CC=CN&NR=118489759A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIU JINGBO</creatorcontrib><creatorcontrib>XU MENGLEI</creatorcontrib><creatorcontrib>ZHANG TING</creatorcontrib><creatorcontrib>LIU XUANTING</creatorcontrib><creatorcontrib>ZHANG RENZHAO</creatorcontrib><title>Egg white protein-based dual-network emulsion gel fat as well as preparation method and application thereof</title><description>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</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjTEOgkAURGksjHqH7wEoiBqhNARjZWVPvjCwG5bdn90lXF-IHsBi8pJ5k8w2Gaq-p1npCBLvIrRN3xzQUjuxSS3i7PxAGCcTtLPUw1DHkTjQDGNWioew57jqEVG5ltguETG6-dZRwcN1-2TTsQk4_LhLjvfqVT5SiKsRhBssh3X5zLL8nBfXS3E7_bP5AMqPQY0</recordid><startdate>20240816</startdate><enddate>20240816</enddate><creator>LIU JINGBO</creator><creator>XU MENGLEI</creator><creator>ZHANG TING</creator><creator>LIU XUANTING</creator><creator>ZHANG RENZHAO</creator><scope>EVB</scope></search><sort><creationdate>20240816</creationdate><title>Egg white protein-based dual-network emulsion gel fat as well as preparation method and application thereof</title><author>LIU JINGBO ; XU MENGLEI ; ZHANG TING ; LIU XUANTING ; ZHANG RENZHAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118489759A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LIU JINGBO</creatorcontrib><creatorcontrib>XU MENGLEI</creatorcontrib><creatorcontrib>ZHANG TING</creatorcontrib><creatorcontrib>LIU XUANTING</creatorcontrib><creatorcontrib>ZHANG RENZHAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIU JINGBO</au><au>XU MENGLEI</au><au>ZHANG TING</au><au>LIU XUANTING</au><au>ZHANG RENZHAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Egg white protein-based dual-network emulsion gel fat as well as preparation method and application thereof</title><date>2024-08-16</date><risdate>2024</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN118489759A |
| source | esp@cenet |
| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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 | Egg white protein-based dual-network emulsion gel fat as well as preparation method and application thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T13%3A37%3A33IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LIU%20JINGBO&rft.date=2024-08-16&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN118489759A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |