View source for Dalian Polytechnic University (20240334958). Method for Preparing Easy-to-Swallow Composite Gel based on High-pressure Shear Induction simplified abstract

=Method for Preparing Easy-to-Swallow Composite Gel based on High-pressure Shear Induction=


==Organization Name==

[[:Category:Dalian Polytechnic University|Dalian Polytechnic University]]


[[Category:Dalian Polytechnic University]]

==Inventor(s)==

[[:Category:Xiuping Dong of Dalian (CN)|Xiuping Dong of Dalian (CN)]][[Category:Xiuping Dong of Dalian (CN)]]

[[:Category:Yisha Xie of Dalian (CN)|Yisha Xie of Dalian (CN)]][[Category:Yisha Xie of Dalian (CN)]]

[[:Category:Lin Han of Dalian (CN)|Lin Han of Dalian (CN)]][[Category:Lin Han of Dalian (CN)]]

[[:Category:Xiliang Yu of Dalian (CN)|Xiliang Yu of Dalian (CN)]][[Category:Xiliang Yu of Dalian (CN)]]

[[:Category:Xianda Du of Dalian (CN)|Xianda Du of Dalian (CN)]][[Category:Xianda Du of Dalian (CN)]]

[[:Category:Pengfei Jiang of Dalian (CN)|Pengfei Jiang of Dalian (CN)]][[Category:Pengfei Jiang of Dalian (CN)]]

[[:Category:Xuhui Huang of Dalian (CN)|Xuhui Huang of Dalian (CN)]][[Category:Xuhui Huang of Dalian (CN)]]

[[:Category:Beiwei Zhu of Dalian (CN)|Beiwei Zhu of Dalian (CN)]][[Category:Beiwei Zhu of Dalian (CN)]]

==Method for Preparing Easy-to-Swallow Composite Gel based on High-pressure Shear Induction - A simplified explanation of the abstract==


This abstract first appeared for US patent application 20240334958 titled 'Method for Preparing Easy-to-Swallow Composite Gel based on High-pressure Shear Induction

The abstract describes a method for preparing an easy-to-swallow composite gel using high-pressure shear induction in the food processing field, utilizing marine products as raw materials. The gel has low strength, high water/oil retention, and is soft for easy swallowing.

* The method synchronously regulates the cross-linking degree of thermally denatured proteins and the combination degree of functional oil through emulsion filling and protein cross-linking.
* The composite gel is nutritionally enhanced and can be shaped differently through 3D printing to cater to individual needs.
* Leftover processed minced fish meat can be used to prepare a fish meat base material, increasing product value and improving marine resource utilization.

Potential Applications:
- Food industry for producing easy-to-swallow products
- Healthcare sector for patients with swallowing difficulties
- Geriatric care for elderly individuals with swallowing issues

Problems Solved:
- Difficulty in swallowing solid foods
- Limited options for easy-to-swallow food products
- Underutilization of marine resources in food processing

Benefits:
- Enhanced nutritional value in easy-to-swallow foods
- Customizable shapes for personalized consumption
- Increased value of products through resource optimization

Commercial Applications:
Title: Innovative Easy-to-Swallow Composite Gel for Enhanced Nutrition
This technology can be utilized in food manufacturing companies, healthcare facilities, and senior care centers to provide specialized easy-to-swallow food products.

Questions about the technology:
1. How does the composite gel improve the consumption experience for individuals with swallowing difficulties?
- The gel's soft texture and high water/oil retention make it easier to swallow and provide a pleasant eating experience.
2. What are the environmental benefits of using marine products as raw materials in food processing?
- By utilizing marine resources, the technology reduces waste and promotes sustainable practices in the food industry.


==Original Abstract Submitted==

disclosed is a method for preparing an easy-to-swallow composite gel based on high-pressure shear induction and belongs to the technical field of food processing. marine products are used as raw materials. a cross-linking degree of thermally denatured proteins and a combination degree of functional oil are synchronously regulated, calculated and controlled by one-step of emulsion filling and protein cross-linking. a composite gel prepared has low strength, high water/oil retention rate and the properties of “soft” easy-to-swallow foods. the composite gel is enhanced in efficacy by nutrition regulation, and the prepared easy-to-swallow composite gel achieves precise nutrition regulation. the composite gel is differently shaped by 3d printing according to different people's needs to improve consumers' appetite for easy-to-swallow foods. the utilization rate of marine resources is fully improved, a fish meat base material can be prepared from leftover processed minced fish meat, so the added value of products is increased.



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