Margarine substitute loaded with trans-resveratrol/glycoside and preparation method thereof

US11849735B2 · kind B2 · utility

Assignee

• FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCE · CN

Inventors

• Qiang Wang · Beijing, CN
• Aimin Shi · Beijing, CN
• Bo Jiao · Beijing, CN
• Li Liu · Shandong, CN
• Hui Hu · Beijing, CN
• Hongzhi Liu · Nanhu, CN

Key dates

• Filing date: Feb 28, 2019
• Grant date: Dec 26, 2023
• Expiry date: Jul 23, 2041

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23J3/14
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The present invention relates to a margarine substitute loaded with trans-resveratrol/glycoside and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a peanut protein dispersion, adding a transglutaminase thereto, performing a cross-linking reaction under a water bath condition, and heating up to obtain a monolithic gel; continuing to add water to the monolithic gel, shearing the resultant at a high speed, homogenizing at a high pressure, performing ultrasonication, and adjusting pH to obtain a microgel particle dispersion; (2) adding a trans-resveratrol/glycoside to an edible oil in the dark, stirring well, continuing to add the microgel particle dispersion obtained in step (1), and shearing the resultant at a high speed to obtain a high internal-phase Pickering emulsion, i.e. a margarine substitute loaded with trans-resveratrol/glycoside. The trans-resveratrol/glycoside in the margarine substitute loaded with trans-resveratrol/glycoside of the present invention maintains relatively high activity and can solve a series of industrial problems brought by trans fat.