The present disclosure discloses double network, trans-free, and fat-analogous emulsion gels for 3D/4D printing and preparation thereof, belonging to the technical field of healthy oil and food processing. A method of preparing the emulsion gels includes the following steps: (1) dissolving the hydrophilic colloid into hot water containing emulsifier nanoparticles with a mass concentration of 0.5-15% to obtain an aqueous solution; (2) dissolving oil-soluble small molecules in heated vegetable oil and uniformly mixing to obtain an oil solution, or mixing a variety of vegetable oil and heating to obtain a mixed oil; (3) mixing the aqueous solution in step (1) and the oil solution or mixed oil in step (2) in a volume ratio of 1:1-9:1, and homogenizing the mixture to obtain the emulsion gels. The emulsion gels can partially or completely replace traditional fats in food such as chocolate, ice cream and non-dairy cream, and are nutritious and healthy.

The present disclosure discloses double network, trans-free, and fat-analogous emulsion gels for 3D/4D printing and preparation thereof, belonging to the technical field of healthy oil and food processing. A method of preparing the emulsion gels includes the following steps: (1) dissolving the hydrophilic colloid into hot water containing emulsifier nanoparticles with a mass concentration of 0.5-15% to obtain an aqueous solution; (2) dissolving oil-soluble small molecules in heated vegetable oil and uniformly mixing to obtain an oil solution, or mixing a variety of vegetable oil and heating to obtain a mixed oil; (3) mixing the aqueous solution in step (1) and the oil solution or mixed oil in step (2) in a volume ratio of 1:1-9:1, and homogenizing the mixture to obtain the emulsion gels. The emulsion gels can partially or completely replace traditional fats in food such as chocolate, ice cream and non-dairy cream, and are nutritious and healthy.

A method to obtain a fraction derived from cacao beans containing a large amount of GABA. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing 0.55 mg/g or more of -aminobutyric acid (GABA) is provided.

Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): (1) 70 to 99 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and (2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): (1) 70 to 99 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and (2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

A cocoa butter alternative and the method of making thereof that includes 62-84% saturated fatty acid content having 20-40%) lauric acid content, 8-20% myristic acid content, 9-37% palmitic acid content, and 3-17% stearic acid content. The fat may include 16-38%) unsaturated fatty acid content including 15-30% oleic acid content, 10% linoleic acid content; and 4% linolenic acid content and 28-95%) of interesterified fat mixture of lauric and non-lauric vegetable oils. The fat mixture may include 40-60% of palm kernel oil, coconut oil, or fractions thereof and 40-60% of palm oil or fractions. The fat may include 2-40% of vegetable oil such as sunflower, safflower, low erucic rapeseed, canola, soy bean, high oleic sunflower, high oleic safflower, high oleic rapeseed, high oleic canola, high oleic soy bean, palm fractions, hybrid palm, or olive oils and 5-40% of lauric hard fat such as palm kernel or coconut oil or fractions thereof.

A cocoa butter alternative and the method of making thereof that includes 62-84% saturated fatty acid content having 20-40%) lauric acid content, 8-20% myristic acid content, 9-37% palmitic acid content, and 3-17% stearic acid content. The fat may include 16-38%) unsaturated fatty acid content including 15-30% oleic acid content, 10% linoleic acid content; and 4% linolenic acid content and 28-95%) of interesterified fat mixture of lauric and non-lauric vegetable oils. The fat mixture may include 40-60% of palm kernel oil, coconut oil, or fractions thereof and 40-60% of palm oil or fractions. The fat may include 2-40% of vegetable oil such as sunflower, safflower, low erucic rapeseed, canola, soy bean, high oleic sunflower, high oleic safflower, high oleic rapeseed, high oleic canola, high oleic soy bean, palm fractions, hybrid palm, or olive oils and 5-40% of lauric hard fat such as palm kernel or coconut oil or fractions thereof.

A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P.sub.2St and PSt.sub.2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P.sub.2St:PPP triglycerides of greater than 0.5.

A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P.sub.2St and PSt.sub.2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P.sub.2St:PPP triglycerides of greater than 0.5.

A fat composition comprises: from 48% to 58% by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and at least 40 solid fat content at 30 C.; at most 5 solid fat content at 40 C.; solid fat content measured on unstabilized fat according to ISO 8292-1.