Trans-fat-free margarine comes out

　　According to the latest news from the Chinese Academy of Agricultural Sciences, the oil processing and quality control innovation team led by Wang Qiang, a researcher at the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, cooperated with the University of Hull in the United Kingdom to develop a new type of margarine without trans fats - food high endophase Pickering emulsion. The results of the research are published online in the German Journal of Applied Chemistry.
　　Wang Qiang introduced that trans fats have been shown 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 phased out globally by 2023. At present, the main source of trans fat in the diet is partially hydrogenated vegetable oil (PHOs), and the margarine manufacturing industry using PHOs as a raw material will face unprecedented challenges. Therefore, the search for margarine alternatives to zero trans fatty acids has become a technical bottleneck that modern food science needs to overcome.
　　High endophase Pickering emulsion is a kind of highly concentrated emulsion with solid nano (micro) rice particles as emulsifier and an internal phase fraction of not less than 74%. In recent years, the preparation of high-endophase Pickering emulsion from natural protein and the exploration of its application in the field of food have been the frontiers and hotspots in this field.
　　In this study, peanut protein microgel particles were used as emulsifiers to successfully develop a new food high endophase Pickering emulsion. The Pickering emulsion has an internal phase mass fraction of up to 87%, which is the highest among the food-grade Pickering emulsions reported at home and abroad, and its external morphology, rheological properties and other functional properties are similar to margarine, and do not contain trans fats, which is a potential alternative to margarine.
　　The research was supported by the 13th Five-Year Plan for National Key R&D and the National Agricultural Science and Technology Innovation Project

Food safety risk identification based on big data

Current situation of China's food additive industry

Food safety risk identification based on big data

Current situation of China's food additive industry

Achieve excellent quality with ingenuity and craftsmanship丨Jiangxi New Yellow Sea helps the food industry

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Food safety risk identification based on big data

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Jiangxi Xinhuanghai Medicine Food Chemical Co., Ltd.

Jiangxi Xinhuanghai Medicine Food Chemical Co., Ltd, formerly known as Shanghai Huanghai Pharmaceutical Factory, was established in Shanghai in the early 1970s. It is a domestic state-owned enterprise specializing in the production of gluconic acid series products such as gluconolactone and calcium gluconate

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