Man-made cream without trans fat come out

Man-made cream without trans fat come out

Sinochem Xinhua According to the latest news from the Chinese Academy of Agricultural Sciences, the oil processing and quality control innovation team led by researcher Wang Qiang of the Institute of Agricultural Products Processing of the Institute cooperated with the University of Hull in the United Kingdom to use peanut protein to develop new man-made products without trans fats. Cream - foods high internal phase Pickering emulsion. The relevant research results are published online in "German Applied Chemistry".

Wang Qiang said that trans fat has been confirmed to have the risk of causing cardiovascular disease, diabetes and cancer; the World Health Organization (WHO) announced on May 14, 2018 that artificial trans fats will be suspended globally by 2023. At present, the main source of trans fat in diets is partially hydrogenated vegetable oils (PHOs). The production of margarine based on PHOs will face unprecedented challenges. Therefore, the search for zero trans fatty acid substitutes for margarine has become a technical bottleneck to be overcome by modern food science.

The high internal phase Pickering emulsion is a kind of highly concentrated emulsion with solid nano (micro)meter particles as emulsifier and internal phase fraction of not less than 74%. In recent years, preparing high-phase internal Pickering emulsion with natural proteins and exploring its application in the food field is a frontier and hot topic in the field of research.

In this study, a novel food high-phase internal Pickering emulsion was successfully developed using peanut protein microgel particles as an emulsifier. The internal phase mass fraction of the Pickering emulsion is as high as 87%, and it is the highest in food-grade Pickering emulsions reported at home and abroad. Its exterior morphology, rheological properties and other functional properties are similar to that of artificial butter, and it does not contain trans fats. Potential for margarine alternatives.

The study was funded by the National Thirteenth Five-Year National Research and Development Program and the National Agricultural Science and Technology Innovation Project.

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