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

Dalian Polytechnic University

Inventor(s)

Xiuping Dong of Dalian (CN)

Yisha Xie of Dalian (CN)

Lin Han of Dalian (CN)

Xiliang Yu of Dalian (CN)

Xianda Du of Dalian (CN)

Pengfei Jiang of Dalian (CN)

Xuhui Huang of Dalian (CN)

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.