CN104582496A - 制备可食用油凝胶的方法 - Google Patents
制备可食用油凝胶的方法 Download PDFInfo
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- CN104582496A CN104582496A CN201380044438.3A CN201380044438A CN104582496A CN 104582496 A CN104582496 A CN 104582496A CN 201380044438 A CN201380044438 A CN 201380044438A CN 104582496 A CN104582496 A CN 104582496A
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- Prior art keywords
- oil
- oleogel
- fat
- triacylglycerol
- edible
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Abstract
一种制备可食用油凝胶的方法,其包含:将可食用的三酰甘油油类或三酰甘油脂肪和乙基纤维素以99:1至80:20的重量比混合,从而形成混合物,以及在80-300℃的温度范围内,加热和搅拌该混合物,从而形成油凝胶,其中,该加热和搅拌在惰性气氛下进行;通过所述方法获得的油凝胶,用于制备食品和包含所述油凝胶的食品的用途。
Description
本发明涉及一种制备可食用油凝胶的方法,该油凝胶包含三酰甘油油类或脂肪和乙基纤维素。
结晶三酰甘油的网状结构提供了包含固体脂肪的食品的结构。然而,这些三酰甘油包含高含量的饱和脂肪酸。包含高含量不饱和脂肪酸的三酰甘油的油类也可以通过氢化或部分氢化转化为更多的固体产物,从而代替天然的高度饱和的固体脂肪。“反式脂肪”是具有反式异构体的不饱和脂肪,其不可避免地由不饱和油类的部分氢化而产生。对脂肪和油类在人们健康中所起作用的研究已经表明饱和脂肪酸,特别是反式脂肪酸的消耗量与胆固醇含量和心血管疾病的增加有关。
因此,需要开发比含有饱和或部分氢化的脂肪酸的三酰甘油更健康的选择。这种代替反式脂肪和饱和脂肪的健康选择的需求给食品制造工业带来了技术障碍。困难的是从食品配方中除去反式饱和脂肪,其目的是将室温下为液体的健康的不饱和油转变为室温下为固体的脂肪,从而增强食品成品的纹理和外观。
在食品工业中,存在的许多努力是找出通常在动物和植物脂肪或氢化油中发现的,可以提供所需纹理、结构、稳定性和味觉特征的替代组分。已经确定的一种替代物是有机凝胶(油凝胶),这是由于它们可以用于降低多组分食品中油转移的潜力并且可以作为奶油或人造奶油的替代品。油凝胶可用于给可食用油类提供结构,从而降低它们对饱和反式脂肪酸的需求。
US6,187,323B公开了包含油凝胶和含水凝胶混合物的药物和化妆品组合物。在实施例中,在140℃,在丙二醇异硬脂酸酯存在下,通过搅拌各个组分,使用乙基纤维素使半合成的甘油三酯凝胶化,直到形成均匀的油凝胶。
WO2008/081175公开了一种包含类似于US6,187,323的B的用于化妆品和药物用途的活性剂的组合物。该组合物是具有含水组分的油组分均匀混合物(没有乳液)。在实施例中,在室温下,在与含水组分混合之前,使用丙二醇月桂酸酯、乙基纤维素和丙二醇异硬脂酸盐的组合,使合成油凝胶化。使用常规的化妆品凝胶剂使含水组分凝胶化。
M.A.RuíMartínez等人的“凝胶剂的浓度和表面活性剂的类型对油凝胶流变特性的影响”(Ilfarmaco58(2003)1289-1294)报告了包含橄榄油、乙基纤维素和选自Olivem300、700和900的表面活性剂的油凝胶。在100℃,通过搅拌这些组分制备油凝胶,并且该油凝胶指定为仅供该主题使用。
US4,098,913A公开了引入到组织蛋白肉类似产品的可食用脂肪颗粒。通过使用乙基纤维素使三酰甘油脂肪或油凝胶化,从而制备该可使用脂肪产品。在实施例中,在180℃,在快速搅拌下,使部分氢化的棉子油与乙基纤维素混合。然后,将该凝胶化的脂肪加入到该肉类似产品中。US4,098,913A关注具有肉类似纹理的肉替代品。没有关注健康问题,并且实施例中使用的部分氢化的油也不可避免地存在反式脂肪酸,因此,没有考虑到健康。
WO2010/143066涉及一种可食用油凝胶,其包含油、乙基纤维素和表面活性剂。通过将乙基纤维素和表面活性剂在油中以恒定常数混合且加热到高于乙基纤维素的玻璃化转变温度,从而获得油凝胶。适当地,将混合物加热到至少130℃-约160℃,几分钟后,形成澄清和非常粘稠的溶液。尽管WO2010/143066对于表面活性剂的作用并不准确,并且其教导也与它的两个优先权申请US61/213,480和US61/213,738相反,其表面活性剂似乎是作为增塑剂。该文献给出指示并构成本发明的要素。
然而,在一种应用中,避免将表面活性剂加入到可食用产品中,这是因为例如怀疑一些表面活性剂会引起过敏性反应或其它健康和行为的问题。消费者对食品添加剂倾向于越来越严格,并且尽可能优选包含极少量非天然成分的产品。
本发明的问题是提供一种新的制备固体或半固体脂肪产品的方法,该产品包含健康的不饱和脂肪酸,其中该方法不需要添加表面活性剂。
通过制备可食用的油凝胶的方法解决该问题,该方法包含:
将可食用的三酰甘油油类或三酰甘油脂肪和乙基纤维素以99:1至80:20的重量比混合,从而形成混合物,
在80至300℃的温度范围,加热和搅拌该混合物,从而形成油凝胶,其中,加热和搅拌在惰性气氛下进行。
本发明还涉及可以通过所述方法获得的油凝胶,其用于制备食品和涉及包含所述油凝胶的食品。
制备油凝胶,三酰甘油油类或脂肪和乙基纤维素所使用的重量比为99:1至80:20,优选95:5至85:15,更优选92:8至87:13,最优选约90:10。
油凝胶通常包含70至99(重量)%,优选75至95(重量)%,更优选80至92(重量)%,最优选85至90(重量)%的三酰甘油油类或脂肪。
该三酰甘油油类或脂肪可以是天然、合成或半合成的油类或脂肪。在优选的具体实施方式中,它是天然来源的脂肪或油,例如植物或动物油或植物或动物脂肪,通常该三酰甘油是植物油或脂肪。术语三酰甘油油类表示在20℃和大气压(1013.25hPa)下为液态的三酰甘油,而三酰甘油脂肪是在20℃和大气压(1013.25hPa)下为固体或半固体。三酰甘油油类的液体性能归因于他们高含量的健康单或多不饱和脂肪酸,其可以防止晶体结构排列。本发明的油凝胶优选包含三酰甘油油类。在优选的具体实施方式中,用于本发明的三酰甘油油类或脂肪具有的碘值至少为30,更优选该油凝胶包含碘值为至少70的三酰甘油油类,在某些具体实施方式中,其至少为80。根据AOCS OfficialMethod Cd1-25(Wijs method)确定该碘值。
可以用于本发明的示范性的三酰甘油油类包括低芥酸菜籽油、葵花油、玉米油、亚麻籽油、橄榄油、大豆油、红花油、花生油、葡萄籽油、芝麻油、摩洛哥坚果油(argan oil)、米糠油、藻类油和蓝蓟油。用于本发明示范性的三酰甘油脂肪是可可脂和棕榈油。动物油的实例包括鱿鱼油和鱼油,例如鲑鱼油和大比目鱼油。也可以使用多种三酰甘油油类和脂肪的混合物(包括至少两种不同油类的混合物,至少两种不同脂肪的混合物和至少一种油和至少一种脂肪的混合物)以及三酰甘油油类和脂肪的馏分或馏分混合物。在最优选的具体实施方式中,该油凝胶包含以下的至少一种:低芥酸菜籽油、橄榄油、棕榈油、可可脂、亚麻籽油和葵花油。
用于本发明乙基纤维素的取代度(DS)优选为2.40至3,优选2.42至2.80,更优选为2.43至2.70,甚至更优选为2.44至2.65,更加优选为2.45至2.60,以及最优选2.46至2.57。在通常的具体实施方式中,纤维素(包括具有前述优选DS的乙基纤维素)的5%溶液粘度为3至110mPa·s,优选16至76mPa·s,更优选为18至50mpa·s。术语“5%溶液粘度”是指乙基纤维素在甲苯/乙醇(重量比为80/20)混合物中的5wt%溶液的粘度。使用乌氏粘度计,在25℃下测定粘度。通常的粘度分析按照如下进行:将57g的80/20w/w甲苯/乙醇混合物称入干燥的8-盎司瓶中,然后再加入3g(干重)的乙基纤维素。将该瓶放置到机械震荡器上,并进行振荡直到所有材料都进入溶液中(大约20分钟)。分析制备24小时内得到的溶液。对于测定粘度,将溶液装入乌氏粘度计,然后将其置于25℃的水浴中直到使得该溶液在25℃平衡。遵循乌氏粘度计的说明,通过校准流管吸收溶液,然后允许排出。终止最高和最低校准标记之间的流动时间,并考虑用于测定的特定毛细管,根据说明计算粘度。
5%溶液的粘度值反映出乙基纤维素的分子量。
可用于本发明方法的示范性的乙基纤维素包括:ETHOCELTMStd.4,ETHOCELTMStd.7,ETHOCELTMStd.10,ETHOCELTMStd.14,ETHOCELTMStd.20,andETHOCELTMStd.45,其均商购于The Dow ChemicalCompany,Midland,U.S.A。最优选的是ETHOCELTMStd.20(DS=2.46-2.57,5%溶液粘度=18-22mPa·s)和ETHOCELTMStd.45(DS=2.46-2.57,5%溶液粘度=41-49mPa·s)。也可以使用示范性的乙基纤维素的组合。
在本发明的方法中,将包含三酰甘油油类或脂肪和乙基纤维素的混合物加热和搅拌,优选在80至300℃,通常为90至250℃,通常为130至200℃,更通常为140至170℃,甚至更通常为143至160℃的温度范围内搅拌。通常的加热时间(保持时间)范围为1-120分钟,优选为5-100分钟,更优选为10-80分钟,甚至更优选为20-60分钟,最优选为30-40分钟,直到形成油凝胶。本领域技术人员已知温度越高所需保持时间越短,而温度越低所需保留时间越长。在一些具体实施方式中,将混合物在140-200℃的温度下加热和搅拌20-90分钟,例如在145-160℃的温度进行30-60分钟。该特定温度和保留时间取决于乙基纤维素的类型(即其分子量)以及油类或脂肪的类型。乙基纤维素在三酰甘油油类/脂肪中的增溶阶段通常通过手感确定。如果得到的油凝胶在约23℃具有粒状的/沙状的纹理,那么该乙基纤维素没有完全溶解。如果油凝胶的凝胶在约23℃具有光滑的纹理,则认为该乙基纤维素在该加工温度下是可溶的。
本发明必须在惰性气氛例如惰性气体气氛或环境空气中的真空下(减压下)进行加热和搅拌。本发明可以使用的惰性气体的实例包括氮气和稀有气体例如氩气。优选在氮气环境下进行加热和搅拌。在惰性气氛下进行加工,减少,优选最小化,最优选基本上排除存在的氧气。实际上,该惰性气氛仍然可以包含少量的氧气。惰性气氛的氧含量通常小于90g氧气/m3的大气,优选小于50g/m3,更优选小于30g/m3,甚至更优选小于25g/m3,最优选小于23g/m3。可以施加的真空条件是例如低于正常压力范围的70至1kPa,优选30至2kPa,最优选10至2.5kPa。
任意产生惰性气体气氛的技术均可以用于本发明,其包括使用惰性气体例如氮气连续净化包含三酰甘油油类或脂肪和乙基纤维素的混合物的体系,例如连续气流,从而排出空气并确保没有将空气再引入体系中。在惰性气体进入体系之前,还可以抽空该体系,从而除去空气。如果使用惰性气体气氛,则加热和搅拌通常在环境压力例如900至1100hPa的压力范围内进行,优选为950至1060hPa。然而,也可以施加直至10,500hPa的过压。
在优选的具体实施方式中,通过将三酰甘油油类或脂肪和乙基纤维素引入体系中,例如反应器例如玻璃反应器中,从而将它们混合。通常,在加热之前,已经搅拌该混合物,并使用惰性气体进行净化,例如将该惰性气体例如氮气流动通过该体系,从而产生惰性气氛,并且在加热期间保持惰性气体净化。
在惰性气氛和上述温度下,加热和搅拌混合物之后,优选冷却该油凝胶,例如可以冷却到通常室温下,例如温度小于30℃,等于或小于25℃,等于或小于23℃,或等于或小于20℃。优选也在惰性气氛例如氮气气氛下进行冷却。在优选的具体实施方式中,在冷却过程中保持惰性气体净化,即惰性气体流动通过该体系。
当将该混合物加热到高于乙基纤维素的玻璃化转变温度时,将乙基纤维素增溶在三酰甘油油类或脂肪中,在冷却时产生三维、热可逆的凝胶网络。由于聚合物网络中限制的迁移率和油类/脂肪的迁移,该油凝胶在没有高含量的饱和脂肪酸下,提供了结晶三酰甘油的类似固体的性能。对于许多食品应用来说,非常需要的是使用健康的油类/脂肪代替结晶三酰甘油,同时保留固体脂肪的结构性能。
已经注意到温度太低和/或保留时间不足导致得到的油凝胶具有不能接受的沙状纹理。人们相信这是由于不能完全解开乙基纤维素聚合物分子。不幸的是进一步注意到包含不饱和脂肪酸的油/脂肪容易氧化,如果保持在至少80℃或90℃下,或者甚至在至少130℃或140℃保留所需保留时间,则其迅速变得腐败,产生不好的气味和味道。根据本发明,在惰性气氛下生产油凝胶,从而防止增溶期间氧化。已经显示通过本发明方法生产的油凝胶的氧化量明显降低。当使用本发明方法制备的油凝胶时,在多种食品中均检测不到不良气味或味道。
尽管制备本发明的油凝胶不需要稳定剂,但是在某些具体实施方式中可以加入其改善油凝胶的性能,使得增加其坚硬度。用于本发明方法稳定剂的实例为食品级表面活性剂和乳化剂例如聚氧乙烯脱水山梨醇单油酸酯(吐温80或聚山梨酸酯80);聚氧乙烯脱水山梨醇三硬脂酸酯(吐温65或聚山梨酸酯65);聚氧乙烯脱水山梨醇单硬脂酸酯(吐温60或聚山梨酸酯60);脱水山梨醇单油酸酯(SMO或斯潘80);脱水山梨醇单硬脂酸酯(SMS或斯潘60);甘油单油酸酯(GMO);甘油单硬脂酸酯(GMS);甘油基单棕榈酸酯(GMP);聚甘油酯例如月桂酸聚甘油酯-聚甘油聚月桂酸酯(PGPL)、硬脂酸聚甘油酯-聚甘油聚硬脂酸酯(PGPS)、油酸聚甘油酯-聚甘油聚油酸酯(PGPO)和蓖麻油酸聚甘油酯-聚甘油聚蓖麻酸酯(PGPR);甘油二酯;甘油一酯,例如琥珀酰基化甘油一酯、乳酰基化甘油一酯、乙酰基化甘油一酯、柠檬酸甘油一酯、甘油一酯磷酸酯、硬脂酰基甘油一酯柠檬酸酯和甘油一酯的双乙酰酒石酸酯;硬脂酰乳酸化钙;硬脂酰乳酸化钠;蔗糖酯;卵磷脂;和柠檬酸三乙酯。如果加入的话,优选稳定剂的存在量导致乙基纤维素/稳定剂的重量比至多为20:1。乙基纤维素与稳定剂比例的通常范围是8:1至1:8w/w,例如该比例为5:1至1:1。
在优选的具体实施方式中,本发明油凝胶不含任意除乙基纤维素之外的乳化剂或表面活性剂,也就是说,在制备过程中不加入乳化剂或表面活性剂。本发明的油凝胶可以包含其他任选组分例如抗氧化剂,从而进一步降低氧化。该抗氧化剂实际上应当是食品等级的;此处使用的示范性的抗氧化剂包括丁基化羟基茴香醚(BHA)、丁基化羟基甲苯(BHT)、叔丁基氢醌(TBHQ)、抗坏血酸、抗坏血酸钠、抗坏血酸钙、β-胡罗卜素、生育酚、氯原酸、没食子酸和黄烷醇。如果使用,抗氧化剂的通常加入量为直至10,000ppm(重量),优选在50至1000ppm(重量)范围内,更优选在100至500ppm(重量)范围内,其基于三酰甘油油类和脂肪的总量。
本发明的油凝胶是可食用的。可以将它们配入任意需要类似固体结构或类似半固体结构脂肪的食品中。因此,另一方面,本发明提供了一种包含本发明油凝胶的食品。通过将食品组分与本发明凝胶混合,可以制备该食品。使用凝胶状态的油凝胶,或者使用熔融状态,随后冷却的油凝胶组合物进行该混合。
此处的术语“食品”是指可食用的产品,其还适当包含一种或多种其他组分,例如选自糖类(例如糖和淀粉)、蛋白质、膳食纤维、水、调味剂例如盐、色素和维生素。该食品通常包含至少约lwt%的油凝胶,例如至少约5wt%,至少约10wt%或至少约15wt%的油凝胶。在一些具体实施方式中,该食品包含小于95wt%的油凝胶,例如小于约90wt%的油凝胶。通过使用本发明油凝胶制备的食品的实例包括烘烤制品,例如饼干和蛋糕;酱,例如人造奶油和巧克力酱;巧克力和填充物。
在某些具体实施方式中,本发明的食品是肉类产品。例如,碎肉产品例如汉堡包肉或肉酱产品例如波洛尼亚香肠、熏香肠、法兰克福香肠或其它的香肠产品。本发明的肉制品通常包含10至25wt%的蛋白质,5至35wt%的脂肪(包括油类和油凝胶),和40至60wt%的总水分。如果使用油类例如植物油代替存在于该产品中的部分动物脂肪,当烹调时,将导致肉制品具有无法接受的硬、难嚼和/或胶状的纹理。然而,如果使用本发明的油凝胶代替部分动物脂肪,已经发现生产的肉制品没有显示出这些缺点。
现在,本发明的一些具体实施方式将在下列实施例中进行详细说明,除非另作说明,其中全部份和百分数均以重量计。
实施例
原料:
实施例1
称量75g乙基纤维素(ETHOCELTMStd.20)和675g的低芥酸菜籽油,并将其置于玻璃反应器中。在加热之前,在将乙基纤维素和油进行搅拌的同时,使氮气流动通过反应器,从而除去空气并产生氮气环境(氧含量小于23g/m3)。在以200rpm进行搅拌的同时,将该混合物加热到150℃,并在连续搅拌下在此温度下保持60分钟。在保留时间结束时,允许将得到的溶液冷却到约25℃的环境温度。在加热和冷却过程中,将氮气流动通过该反应器,从而确保不将氧气引入该体系中。
对比例2
在对比例2中,除去其是在空气下进行之外,即氮气没有流动穿过反应器之外,与实施例1的方法相同。
实施例/对比例3至15
在这些实施例中,除去使用ETHOCELTMStd.45代替ETHOCELTMStd.20且加热温度是在160℃,保留时间为40分钟之外,其与实施例1/对比例2的方法相同。如下表所述,使用不同的油类代替低芥酸菜籽油。在对比例4和实施例6中,在加热升温期间(约63℃),将生育酚作为抗氧化剂加入反应器,其加入量为ETHOCELTMStd.45和油的混合物的0.135g至750g。
在真空条件下制备实施例7,该条件为在搅拌期间以及在加热之前,将真空(15英寸Hg)施加在玻璃反应器上。在真空下搅拌5分钟之后,将混合物加热直到160℃,并将目标温度保持40分钟。当该反应器冷却时,在约80℃除去真空,并且使用氮气使该反应器为惰性。
测验结果和讨论
顶空气相色谱法-挥发物
顶空GC/MS和GC/FID用于确定和监测实施例1和对比例2的挥发物含量。
图1是10/90(w/w)的ETHOCELTMStd.20和低芥酸菜籽油的混合物在密封的顶空小瓶中加热至150℃进行60分钟后的GC/MS色谱。
一些确定为油的分解产物的醛和醇(挥发物)如下:
大部分确定的化合物被认为是植物油的氧化产物,其通常与气味和味道有关。
图2是对比例2的GC-FID色谱。
图3是实施例1的GC-FID色谱。
从这些图可以看出,挥发物的含量明显受到存在的空气的影响。对于本发明实施例1并且在惰性(氮气)环境下进行,挥发物的含量比空气环境(对比例2)低10-25倍。
过氧化物和对茴香胺值
氧化过程可以分为两个阶段:第一阶段氧化为脂肪酸与氧气反应从而形成没有气味的化合物例如过氧化物,而在第二阶段过氧化物退化为多种对酸败臭味和味道负责的物质。过氧化物值(PV)的测试可用于确定主要的氧化产物,而对茴香胺测试可以用于测量副产品。后面的方法通过醛式化合物和对茴香胺在乙酸溶液中反应确定醛类的量(大部分是2-烯醛和2,4-二烯醛)。PV和对茴香胺值(p-AV)可以结合评估油样品的氧化水平:使用PV可以确定产品的氧化状态,而使用p-AV可以确定产品的氧化历程。
确定实施例/对比例3至15的过氧化物和对茴香胺值,并将对茴香胺值列于下表。根据AOCS Official Method Cd 8-53,1990年校订和1992更新,通过乙酸-氯仿法,确定过氧化物值。根据AOCS Official Method Cd 18-90(AOCSOfficial Method Cd 18-90使用异辛烷,然而此处使用氯仿,因为它对于乙基纤维素是良好溶剂),p-AV值按照惯例定义为1cm腔室溶液中以350nm测量的光密度的100倍,其中所述溶液为在100ml氯仿和冰醋酸中P-茴香胺溶液的混合物中包含1.00g油/脂肪的溶液。在空气和氮气环境下制备的样品的过氧化物值均接近0。与考虑制备环境无关,过氧化物值低表明产品的主氧化水平非常低。
全部样品的对茴香胺值表明样品中的一些程度的氧化历程。对于多数实施例,在氮气环境下制备的本发明油凝胶的对茴香胺值(实施例5、6、7、9和11)比空气环境下制备的(对比例3、4、8和10)低至少50%;对于实施例13和15,本发明油凝胶的对茴香胺值比在空气环境下制备的(对比例12和14)低约43%和38%。这些结果表明本发明的方法可以明显降低氧化作用。
表:乙基纤维素/油样品在160℃/40min的热处理后的对茴香胺值
(1)3个样品平均
Claims (15)
1.一种制备可食用的油凝胶的方法,其包含:
将可食用的三酰甘油油类或三酰甘油脂肪和乙基纤维素以99:1至80:20的重量比混合,从而形成混合物,
在80-300℃的温度范围内,加热和搅拌该混合物,从而形成油凝胶,
其中,所述加热和搅拌在惰性气氛下进行。
2.权利要求1的方法,其中该惰性气氛是惰性气体气氛,优选为氮气或稀有气体气氛。
3.权利要求1或2的方法,其中该加热和搅拌在含有小于90g/m3的氧气的惰性气氛下进行。
4.前述任意一项权利要求的方法,其进一步包含将该油凝胶冷却,优选冷却到小于30℃的温度下,其中该冷却也在该惰性气氛中进行。
5.前述任意一项权利要求的方法,其中该乙基纤维素的取代度为2.40至3.00,优选为2.45至2.60。
6.前述权利要求任一项的方法,其中该乙基纤维素的5%溶液粘度为3至110mPa·s,优选为16至76mPa·s,其在25℃,在乌氏粘度计中,测定5wt%的乙基纤维素在80/20(w/w)甲苯/乙醇中的溶液而得。
7.前述任意一项权利要求的方法,其中该可食用三酰甘油油类或三酰甘油脂肪是天然来源的。
8.权利要求7的方法,其中该可食用三酰甘油油类或三酰甘油脂肪的碘值为至少30。
9.前述任意一项权利要求的方法,其中该可食用三酰甘油油类选自低芥酸菜籽油、葵花油、玉米油、亚麻籽油、棕榈油、橄榄油、大豆油、红花油、花生油、葡萄籽油、芝麻油、摩洛哥坚果油、米糠油、藻类油、蓝蓟油、鱿鱼油、鲑鱼油、其馏分或混合物。
10.前述任意一项权利要求的方法,其中将该混合物加热和搅拌1-120分钟,优选在140-200℃的温度20-90分钟,更优选为在145-160℃的温度30-50分钟。
11.一种可通过前述任意一项权利要求的方法得到的可食用的油凝胶。
12.权利要求11的油凝胶在制备食品中的用途。
13.权利要求12的用途,其中该油凝胶可以代替食品中至少部分固体或半固体脂肪。
14.一种食品,其包含权利要求11的油凝胶。
15.权利要求12-14任意一项食品的用途,其中该食品选自烘烤产品,例如饼干和蛋糕;酱,例如人造奶油和巧克力酱;巧克力和填充物。
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KR102308971B1 (ko) | 2021-10-07 |
BR112014027719B1 (pt) | 2020-12-15 |
WO2014004018A1 (en) | 2014-01-03 |
EP2866577B1 (en) | 2019-07-24 |
CN107616241A (zh) | 2018-01-23 |
US20150157038A1 (en) | 2015-06-11 |
KR20200052996A (ko) | 2020-05-15 |
EP2866577A1 (en) | 2015-05-06 |
BR112014027719A2 (pt) | 2017-06-27 |
KR20150034208A (ko) | 2015-04-02 |
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