Jiangnan University (20240245075). Kind of plant protein-based fat analogue and its preparation and 3D/4D printing application simplified abstract
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Kind of plant protein-based fat analogue and its preparation and 3D/4D printing application
Organization Name
Inventor(s)
Kind of plant protein-based fat analogue and its preparation and 3D/4D printing application - A simplified explanation of the abstract
This abstract first appeared for US patent application 20240245075 titled 'Kind of plant protein-based fat analogue and its preparation and 3D/4D printing application
Simplified Explanation: The patent application discloses a vegetable protein-based fat analogue for use in 3D/4D printing, prepared from nanoscale pea/mung bean protein gel and emulsified fat systems.
- Nanoscale protein gel prepared by thermal or enzymatic methods
- High pressure homogenization to obtain nanoscale microgel particles
- Emulsification to create fat analogue system for 3D food printing
- Substitution of cocoa butter in chocolate for 4D printing of structures over time
Key Features and Innovation:
- Utilization of vegetable protein-based fat analogue for 3D/4D printing
- Creation of nanoscale protein gel and emulsified fat systems
- Substitution of cocoa butter in chocolate for 4D printing applications
Potential Applications:
- Food industry for 3D food printing
- Confectionery industry for 4D printing of chocolate structures
Problems Solved:
- Providing a plant-based alternative to traditional fat analogues
- Enhancing the capabilities of 3D/4D printing in the food industry
Benefits:
- Increased sustainability with plant-based fat analogues
- Customization and innovation in food and confectionery production
Commercial Applications: The technology can be applied in the food and confectionery industries for creating unique and customizable products through 3D/4D printing techniques.
Questions about Vegetable Protein-Based Fat Analogue: 1. How does the substitution of cocoa butter in chocolate enable 4D printing? 2. What are the potential environmental benefits of using a vegetable protein-based fat analogue in food production?
Frequently Updated Research: Ongoing research may focus on optimizing the properties of the fat analogue for various food printing applications and exploring new ingredients for enhanced functionality.
Original Abstract Submitted
the present disclosure discloses vegetable protein-based fat analogue, preparation therefor and use thereof in 3d/4d printing, and belongs to the technical field of oil and emulsified fat products. in the present disclosure, a nanoscale pea/mung bean protein gel is prepared by combination of a thermal method/an enzymatic method first, and nanoscale microgel particles are obtained by high pressure homogenization/microfluidization treatment. then, an o/w or w/o/w fat analogue system is obtained by a single-step/multi-step emulsification method, subjected to property improvement by adjusting an oil phase proportion, the type of polysaccharide for compounding and the like, and used in 3d food printing. finally, conventional cocoa butter, a cocoa butter equivalent or a cocoa butter substitute in chocolate is substituted to different degrees to construct chocolate pastes with different thermodynamic properties, and spontaneous changes, namely 4d printing, of a 3d printing structure of the chocolate overtime are achieved by thermal induction.
