Kind of plant protein-based fat analogue and its preparation and 3D/4D printing application
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United States of America Patent
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Issued Date -
Jul 25, 2024
app pub date -
Mar 15, 2024
filing date -
Sep 15, 2021
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Abstract
The present disclosure discloses vegetable protein-based fat analogue, preparation therefor and use thereof in 3D/4D printing, and belongs to the technical field of oil and emulsified fat products. In the present disclosure, a nanoscale pea/mung bean protein gel is prepared by combination of a thermal method/an enzymatic method first, and nanoscale microgel particles are obtained by high pressure homogenization/microfluidization treatment. Then, an O/W or W/O/W fat analogue system is obtained by a single-step/multi-step emulsification method, subjected to property improvement by adjusting an oil phase proportion, the type of polysaccharide for compounding and the like, and used in 3D food printing. Finally, conventional cocoa butter, a cocoa butter equivalent or a cocoa butter substitute in chocolate is substituted to different degrees to construct chocolate pastes with different thermodynamic properties, and spontaneous changes, namely 4D printing, of a 3D printing structure of the chocolate overtime are achieved by thermal induction.
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