Gels, their preparation and use

Abstract

The present application provides a gel, its preparation and application. Specifically, the present application provides a fat composition, the content of monoglyceride is 10-15% based on the total weight; the content of diglyceride is 5-15%; the content of triglyceride is 70-85%. The gel of the present application contains the fat composition. The present application also provides a baking fat and food containing the fat composition or the gel. The preparation method of the fat composition is also provided. The gel of the present application is added to the liquid fat without quenching kneading, and the baking fat can be obtained by standing at room temperature, the baked products such as biscuits and bread prepared from the fat have good taste and no wax feeling, and also have the characteristics of low saturation, which can avoid the health hazards caused by high saturated fat.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to gelling agents, their preparation, and their applications. Background Technology

[0002] With increasing focus on the health benefits of oils, consumers are increasingly opting for low-saturation oils. However, low-saturation liquid oils, lacking the support of substantial solid fats, suffer significant reductions in key properties such as plasticity and hardness, failing to meet the needs of many food applications, including baking. To achieve the same effects as solid fats, the texture of liquid oils must be enhanced, such as through the use of gelling agents to form crystalline clusters, embedded layers, or network structures, thereby solidifying the liquid oil and meeting baking requirements.

[0003] Rice bran wax is a gelling agent, but if the amount added is too high during the preparation of oil gels, the baked goods will have a noticeable waxy feel when used in baking. In addition, rice bran wax is mainly obtained by refining rice bran wax paste, a by-product of rice bran oil processing, and its refining process is complicated and the processing cost is too high.

[0004] Therefore, there is a need in the art for a gelling agent that is low in manufacturing cost and produces baked goods with a good taste and no waxy feel. Summary of the Invention

[0005] To address the aforementioned issues, this invention uses rice bran wax paste as a raw material. Through transesterification, a high-performance gelling agent is obtained. This gelling agent is added to liquid oil, and baking oil can be obtained by simply letting it stand at room temperature without rapid cooling and kneading. Baked goods such as biscuits and bread prepared from this oil have a better taste and no waxy feel. At the same time, it also has low saturation characteristics, which can avoid the health hazards caused by high saturation oils.

[0006] The first aspect of the present invention provides an oil and fat composition, wherein the total weight thereof is: The content of monoglycerides is 10-15%, such as 10.5-14.5%; The content of diglycerides is 5-15%, such as 6-13%; The triglyceride content is 70-85%, such as 75-80%.

[0007] In one or more embodiments, the content of monoglycerides is 13-15%, the content of diglycerides is 8-11%, and the content of triglycerides is 74-78% based on the total weight of the oil composition.

[0008] In one or more embodiments, the content of monoglycerides is 10-12%, the content of diglycerides is 11-13.5%, and the content of triglycerides is 74-78% based on the total weight of the oil composition.

[0009] In one or more embodiments, the content of monoglycerides is 12-14%, the content of diglycerides is 5-8%, and the content of triglycerides is 78-82% based on the total weight of the oil composition.

[0010] In one or more embodiments, the content of monoglycerides is 13-15%, the content of diglycerides is 5-8%, and the content of triglycerides is 78-82% based on the total weight of the oil composition.

[0011] In one or more embodiments, the content of monoglyceride (MAG) is 10-12%, the content of diglyceride (DAG) is 13-15%, and the content of triglyceride (TAG) is 74-77% based on the total weight of the oil composition.

[0012] In one or more embodiments, the content of C22:0 is 5-10 wt%, such as 5.5-9.7 wt%; the content of C24:0 is 10-20 wt%, such as 13-19 wt%; and the content of SAFA is 30-45 wt%, such as 33-43 wt%.

[0013] In one or more embodiments, the content of monoglycerides is 13-15% by total weight of the oil composition, the content of diglycerides is 8-11% by total weight of the oil composition, and the content of triglycerides is 74-78% by total weight of the oil composition; and in its fatty acid composition, the content of C22:O is 7-10 wt%, the content of C24:O is 16-20 wt%, and the content of SAFA is 40-45 wt%.

[0014] In one or more embodiments, the content of monoglycerides is 10-12%, the content of diglycerides is 11-13.5%, and the content of triglycerides is 74-78% based on the total weight of the oil composition; and in its fatty acid structure, the content of C22:O is 5-9 wt%, the content of C24:O is 14-18 wt%, and the content of SAFA is 35-40 wt%.

[0015] In one or more embodiments, the content of monoglycerides is 12-14%, the content of diglycerides is 5-8%, and the content of triglycerides is 78-82% based on the total weight of the oil composition; and in its fatty acid structure, the content of C22:O is 5-8 wt%, the content of C24:O is 10-15 wt%, and the content of SAFA is 32-37 wt%.

[0016] In one or more embodiments, the content of monoglycerides is 13-15% by total weight of the oil composition, the content of diglycerides is 5-8% by total weight of ...

[0017] In one or more embodiments, the content of monoglycerides is 10-12%, the content of diglycerides is 13-15%, and the content of triglycerides is 74-77% based on the total weight of the oil composition; and in its fatty acid structure, the content of C22:O is 8-10 wt%, the content of C24:O is 10-13 wt%, and the content of SAFA is 30-45 wt%.

[0018] In one or more embodiments, the rice bran wax content in the oil composition is less than 1%, preferably less than 0.5%, and more preferably ≤0.3%.

[0019] In one or more embodiments, the oil composition is a self-transesterification product of deacidified rice bran wax paste, preferably a self-transesterification product of deacidified rice bran wax paste with a rice bran wax content of 40-60%.

[0020] A second aspect of the present invention provides a method for preparing an oil composition, the method comprising subjecting a deacidified rice bran wax paste with a rice bran wax content of 40-60% to sequential self-esterification and dewaxing, and separating to obtain the oil composition.

[0021] In one or more embodiments, the deacidification includes an alkali neutralization and water washing step; wherein the amount of alkali used is less than 1% of the weight of the rice bran wax paste.

[0022] In one or more embodiments, the self-esterification is a chemical esterification, comprising subjecting the deacidified rice bran wax paste to a self-esterification reaction at a temperature of 120-140°C in the presence of a catalyst.

[0023] In one or more embodiments, the dewaxing includes dissolving the transesterification product with 3-10 times its volume of dewaxing solvent, stirring and refluxing at 70-90°C and 200-400 rpm, then cooling to 40-60°C to separate the lower clear liquid.

[0024] A third aspect of the present invention provides a gelling agent containing the oil composition described in any embodiment herein.

[0025] A fourth aspect of the present invention provides a baking oil comprising the oil composition described in any embodiment herein.

[0026] In one or more embodiments, the baking oil further comprises a base oil.

[0027] In one or more embodiments, the base oil is animal fat and / or vegetable oil.

[0028] In one or more embodiments, the vegetable oil is a fat that is solid or semi-solid at room temperature and / or liquid at room temperature.

[0029] In one or more embodiments, the oils that are solid or semi-solid at room temperature are selected from one or more of the following: stearin extracted from palm oil, stearin extracted from palm kernel oil, stearin extracted from cottonseed oil, stearin extracted from tallow, stearin extracted from lard, stearin extracted from tallow tree fruit, stearin extracted from shea butter and its stearin, stearin extracted from borax resin and its stearin, stearin extracted from mango butter and its stearin, as well as each single oil or mixture of these oils, transesterified oil obtained by transesterification of each single oil or mixture of these oils, fractionated oils of each single oil or mixture of these oils, or oils that have undergone full hydrogenation of the above oils.

[0030] In one or more embodiments, the oil that is liquid at room temperature is selected from one or more of the following: natural vegetable oils or their fractions or transesterified oils.

[0031] In one or more embodiments, the natural vegetable oil is selected from: palm oil, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, sesame oil, rice bran oil, flaxseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, palm kernel oil, and coconut oil.

[0032] The fifth aspect of the present invention provides a food product, characterized in that the food product contains the oil composition, gelling agent or baking oil described in any embodiment of the present invention, or is prepared by using the oil composition, gelling agent or baking oil described in any embodiment of the present invention as all or part of its oils.

[0033] In one or more embodiments, the food is a baked food, preferably selected from: biscuits, bread, cakes, spreads, mayonnaise, shortening, margarine, fillings, pastries, croissants, and butterfly cookies.

[0034] The sixth aspect of the present invention provides the use of rice bran wax paste in the preparation of gelling agents or baking oils; preferably, the rice bran wax paste is a rice bran wax paste with a rice bran wax content of 40-60%; preferably, the gelling agent is or contains the oil composition or baking oil described in any embodiment herein.

[0035] The sixth aspect of this invention provides the use of the oil composition, gelling agent, or baking oil described in any embodiment herein in reducing the hardness of biscuits, increasing the crispness of biscuits, and improving the taste of biscuits; The sixth aspect of the present invention provides the use of the oil composition, gelling agent, or baking oil described in any embodiment herein in increasing the height, aspect ratio, and volume-to-weight ratio of bread and reducing the bread's hardness, stickiness, and chewiness. Detailed Implementation

[0036] It should be understood that the embodiments described below are further elaborations of the present invention, but the scope of the present invention is not limited thereto. The embodiments described in this specification are for illustrative purposes only and do not limit the scope of protection of the present invention. The scope of protection of the present invention is defined only by the claims, and any omissions, substitutions, or modifications made by those skilled in the art based on the disclosed embodiments of the present invention will fall within the scope of protection of the present invention.

[0037] This invention reveals that an oil composition obtained by transesterification and dewaxing of rice bran wax paste can be used as a retarder. When preparing low-saturated baking oils, rapid cooling and kneading are unnecessary; the oil can be obtained simply by standing at room temperature. Products such as biscuits and bread prepared from this oil have a better taste, are free of waxiness, and possess low saturation, thus avoiding the health hazards associated with high-saturation oils.

[0038] Oil and fat composition

[0039] The oil and fat composition of the present invention has the following characteristics: the content of monoglyceride (MAG) is 10-15%, preferably 10.5-14.5%, based on its total weight; the content of diglyceride (DAG) is 5-15%; and the content of triglyceride (TAG) is 70-85%, preferably 75-80%.

[0040] In some embodiments, the DAG content in the oil composition of the present invention is 6-13%.

[0041] In some preferred embodiments, the oil composition of the present invention has the following characteristics: the content of monoglyceride (MAG) is 13-15% by weight, the content of diglyceride (DAG) is 8-11% by weight, and the content of triglyceride (TAG) is 74-78% by weight.

[0042] In some preferred embodiments, the oil composition of the present invention has the following characteristics: the content of monoglyceride (MAG) is 10-12% by weight, the content of diglyceride (DAG) is 11-13.5% by weight, and the content of triglyceride (TAG) is 74-78% by weight.

[0043] In some preferred embodiments, the oil composition of the present invention has the following characteristics: the content of monoglyceride (MAG) is 12-14% by weight, the content of diglyceride (DAG) is 5-8% by weight, and the content of triglyceride (TAG) is 78-82% by weight.

[0044] In some preferred embodiments, the oil composition of the present invention has the following characteristics: the content of monoglyceride (MAG) is 13-15% by weight, the content of diglyceride (DAG) is 5-8% by weight, and the content of triglyceride (TAG) is 78-82% by weight.

[0045] In some preferred embodiments, the oil composition of the present invention has the following characteristics: the content of monoglyceride (MAG) is 10-12% by weight, the content of diglyceride (DAG) is 13-15% by weight, and the content of triglyceride (TAG) is 74-77% by weight.

[0046] The oil and fat composition of the present invention also has the following characteristics: its fatty acid composition contains 5-10 wt% C22:O, 10-20 wt% C24:O, and 30-45 wt% SAFA. In some embodiments, the C22:O content is 5.5-9.7 wt%. In some embodiments, the C24:O content is 13-19 wt%. In some embodiments, the SAFA content is 33-43 wt%.

[0047] In some preferred embodiments, the oil and fat composition of the present invention has the following characteristics: the content of monoglycerides (MAG) is 13-15% by weight, the content of diglycerides (DAG) is 8-11% by weight, and the content of triglycerides (TAG) is 74-78% by weight; and in its fatty acid composition, the content of C22:O is 7-10 wt%, the content of C24:O is 16-20 wt%, and the content of SAFA is 40-45 wt%.

[0048] In some preferred embodiments, the oil and fat composition of the present invention has the following characteristics: the content of monoglycerides (MAG) is 10-12% by weight, the content of diglycerides (DAG) is 11-13.5% by weight, and the content of triglycerides (TAG) is 74-78% by weight; and in its fatty acid structure, the content of C22:O is 5-9 wt%, the content of C24:O is 14-18 wt%, and the content of SAFA is 35-40 wt%.

[0049] In some preferred embodiments, the oil and fat composition of the present invention has the following characteristics: based on its total weight, the content of monoglyceride (MAG) is 12-14%, the content of diglyceride (DAG) is 5-8%, and the content of triglyceride (TAG) is 78-82%; and in its fatty acid structure, the content of C22:O is 5-8 wt%, the content of C24:O is 10-15 wt%, and the content of SAFA is 32-37 wt%.

[0050] In some preferred embodiments, the oil and fat composition of the present invention has the following characteristics: the content of monoglycerides (MAG) is 13-15% by weight, the content of diglycerides (DAG) is 5-8% by weight, and the content of triglycerides (TAG) is 78-82% by weight; and in its fatty acid composition, the content of C22:O is 5-7 wt%, the content of C24:O is 17-20 wt%, and the content of SAFA is 40-45 wt%.

[0051] In some preferred embodiments, the oil and fat composition of the present invention has the following characteristics: the content of monoglycerides (MAG) is 10-12% by weight, the content of diglycerides (DAG) is 13-15% by weight, and the content of triglycerides (TAG) is 74-77% by weight; and in its fatty acid composition, the content of C22:O is 8-10 wt%, the content of C24:O is 10-13 wt%, and the content of SAFA is 30-45 wt%.

[0052] The oil composition of the present invention is a dewaxed oil composition. Preferably, its rice bran wax content is less than 1%, more preferably less than 0.5%, and more preferably ≤0.3%.

[0053] The oil composition of the present invention is a self-transesterification product of rice bran wax paste, preferably a self-transesterification product of rice bran wax paste with a rice bran wax content of 40-60%. The self-transesterification is preferably described below.

[0054] Preparation method of oil and fat composition

[0055] The method for preparing the oil and fat composition of the present invention includes deacidification, self-esterification, and dewaxing steps.

[0056] The preferred raw material for preparing the oil composition of the present invention is rice bran wax paste with a rice bran wax content of 40-60%.

[0057] Deacidification (neutralization) can be performed using methods conventional in the art. Specifically, an appropriate amount of alkali solution can be added to the melted rice bran wax paste, stirred thoroughly, cooled, and then washed with water until neutral, followed by dehydration to obtain a deacidified wax paste. For example, the rice bran wax paste can be heated to above 60°C, such as approximately 90°C, to melt it. The alkali can be a commonly used deacidifying alkali in the art, such as sodium hydroxide. The amount of alkali used can be determined based on the acid content in the rice bran wax paste. Typically, the amount of alkali added is less than 1% of the weight of the rice bran wax paste. The alkali is usually provided in the form of an alkali solution. There are no special restrictions on the concentration of the alkali solution, for example, it can be 1-20%. After adding the alkali, stir thoroughly, for example, for 30-90 minutes. Deacidification can be carried out at 60-95°C. The mixture is then cooled to room temperature and washed with water until neutral. Hot water, such as hot water above 60°C, can be used for washing. Dehydration can also be achieved by rotary evaporation to obtain the deacidified wax paste.

[0058] In this article, self-esterification refers to the esterification reaction between components in rice bran wax paste that are capable of esterification, i.e., the esterification reaction does not involve the addition of exogenous reactants.

[0059] The transesterification of this invention is a chemical transesterification. It can be carried out using catalysts well-known in the art for chemical transesterification. Exemplary catalysts include sodium methoxide. The catalyst can be added to the dehydrated wax paste, and the reaction can be carried out at a temperature of 120-140°C for 4-8 hours to conduct the transesterification reaction. Typically, the amount of catalyst added is 0.5-2% of the total weight of the deacidified wax paste. The transesterification reaction can be terminated using conventional methods. For example, a hot solution of citric acid can be added to the reaction system to terminate the transesterification reaction. The amount of citric acid can be determined by those skilled in the art based on known techniques. In some embodiments, after the transesterification reaction has been carried out for 4-8 hours, the temperature of the reaction system is lowered to 70-95°C, and then a hot solution of citric acid (at a temperature of 70-95°C) is added to terminate the reaction. The reaction product is washed with water until neutral, and finally dehydrated and dried to obtain the crude transesterified product. Typically, the water used for washing is hot water, such as water above 60°C.

[0060] The transesterification product can be dewaxed using a suitable dewaxing solvent, such as acetone. In an exemplary embodiment, the transesterification product is dissolved in 3-10 times its volume of dewaxing solvent, stirred and refluxed at 70-90°C and 200-400 rpm for a suitable time, cooled to 40-60°C, and the lower clear liquid is separated by means such as vacuum filtration. The clear liquid is then dried by means such as rotary evaporation to obtain the oil and fat composition of the present invention.

[0061] gelling agents, baking oils and food containing the oil compositions of the present invention

[0062] The oil composition of this invention can be used as a gelling agent to prepare low-saturated baking oils without the need for rapid cooling and kneading; the oils can be obtained simply by standing at room temperature. Furthermore, products such as biscuits and bread prepared from this oil have a better texture, are free of waxiness, and possess low saturation, thus avoiding the health hazards associated with high-saturation oils.

[0063] Therefore, in some embodiments, the present invention provides a gelling agent containing the oil composition described herein.

[0064] In some embodiments, the present invention provides a baking oil comprising the oil composition described herein. In some embodiments, the baking oil further comprises a base oil, which may be various edible oils conventionally used in baking in the art, including but not limited to animal fats and vegetable oils. Suitable vegetable oils may be oils that are solid or semi-solid at room temperature and / or oils that are liquid at room temperature. Oils that are solid or semi-solid at room temperature may be selected from one or more of the following: stearin extracted from palm oil, stearin extracted from palm kernel oil, stearin extracted from cottonseed oil, stearin extracted from butter, stearin extracted from lard, stearin extracted from tallow tree fruit, stearin extracted from shea butter and its stearin, stearin extracted from arborescent resin and its stearin, stearin extracted from mango butter and its stearin, as well as individual oils or mixtures of these oils, transesterified oils obtained by transesterification of individual oils or mixtures of these oils, fractionated oils of individual oils or mixtures of these oils, or oils that have undergone full hydrogenation of the above oils. The oils that are liquid at room temperature can be selected from one or more of the following: natural vegetable oils or their extracts or transesterified oils; preferably, the natural vegetable oils are selected from: palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, flaxseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, palm kernel oil, and coconut oil. In some embodiments, the content of the oil composition in the baking oil of the present invention is 10-50 wt%. In some embodiments, the content of the oil composition is 25-40 wt%.

[0065] In some embodiments, the present invention provides a food product containing the oil composition, baking oil, or gelling agent described in the present invention, or prepared using the oil composition, baking oil, or gelling agent of the present invention.

[0066] Preferably, the food is a baked food, including but not limited to biscuits, bread, cakes, spreads, mayonnaise, shortening, margarine, fillings, pastries, croissants, and butterfly cookies.

[0067] use

[0068] In some embodiments, the present invention provides the use of rice bran wax paste in the preparation of gelling agents. Preferably, the rice bran wax paste is a rice bran wax paste with a rice bran wax content of 40-60%. Preferably, the gelling agent is the oil and fat composition described herein. Preferably, the preparation comprises the steps described in any embodiment herein.

[0069] In some embodiments, the present invention provides the use of the oil composition, gelling agent, or baking fat described herein in reducing the hardness of biscuits, increasing the crispness of biscuits, and improving the texture of biscuits. In these embodiments, the amount of the oil composition described herein may be 15-35% of the total weight of the biscuit ingredients. Other ingredients for biscuits and their amounts may be conventional ingredients and amounts in the art, including but not limited to low-gluten flour, baking powder, sugar, etc.

[0070] In some embodiments, the present invention provides the use of the fat composition, gelling agent, or baking fat described herein in increasing the height, aspect ratio, and bulk density of bread while reducing its hardness, stickiness, and chewiness. In some embodiments, the amount of the fat composition described herein is 5-15% of the total weight of the bread ingredients. The bread ingredients and their amounts may be those conventional in the art; for example, the ingredients may include one or more of high-gluten flour, sugar, yeast, bread improver, salt, milk powder, and eggs.

[0071] The following examples use instruments and equipment conventional in the art. Experimental methods in the following examples, unless otherwise specified, are generally performed under conventional conditions or as recommended by the manufacturer. Various raw materials are used in the following examples (see Table 1), and unless otherwise stated, all are conventional commercially available products. In this specification and the following examples, unless otherwise specified, "%" refers to weight percentage and "parts" refers to parts by weight.

[0072] Table 1: Sources and Notes of Some Raw Materials

[0073] Experimental methods: (1) Analysis of monoglyceride and diglyceride content The composition of triglycerides was determined by gas chromatography, according to: AOCS Official Methods Ce 5-86 Reapproved 1997.

[0074] (2) Fatty acid composition analysis

[0075] Fatty acid composition was determined by gas chromatography, according to: AOCS Official Methods Ce 1b-89 Reapproved 1997.

[0076] (3) Analysis of rice bran wax content in the product

[0077] Weigh the sample and add 5 times the volume of water-saturated acetone solution (acetone to water ratio of 9:1). Stir thoroughly to dissolve and let stand for 10 minutes. Slowly pour the solution into a known mass M2 of quantitative filter paper (the filter paper is already placed in a Gooch sand core funnel) for vacuum filtration (electric or electrostatic filtration). Wash repeatedly with water-saturated acetone solution until colorless. Place the quantitative filter paper in a 105℃ oven and dry for 1 hour, weigh M1, and dry for another 40 minutes before weighing again until constant weight is achieved.

[0078] The mass fraction of wax is calculated using the following formula:

[0079] In the formula: W: mass fraction of wax; M1: Mass of quantitative filter paper containing precipitate, g; M2: Mass of quantitative filter paper, g; m: Sample mass, g.

[0080] Preparation methods of composite gels in the examples and comparative examples

[0081] (1) Deacidification of rice bran wax paste

[0082] Weigh a certain amount of rice bran wax paste, heat it to 90℃, and after it is completely melted, add 10% NaOH solution (the amount of NaOH added is <1% of the wax paste content), stir for 60 minutes, cool to room temperature, then wash with hot water until neutral, and dehydrate by rotary evaporation to obtain deacidified wax paste.

[0083] (2) Transesterification

[0084] Weigh a certain amount of deacidified wax paste from (1), and dehydrate it under vacuum at 120℃, vacuum degree <50mbar, and stirring at 300rpm for 1 hour. Then add sodium methoxide (the amount of sodium methoxide added is 0.5-2% of the total content of the deacidified wax paste), raise the temperature to 120-140℃, and continue the reaction for 4-8 hours. After cooling to 90℃, add the corresponding volume of hot citric acid solution (the mass of citric acid is 2.5 times that of sodium methoxide, and prepare a 10% aqueous solution) to terminate the reaction. Then wash with hot water until neutral, and dry to obtain the crude product.

[0085] (3) Dewaxing

[0086] The crude product was crushed and 5 times its volume of acetone was added. The mixture was stirred and refluxed at 80°C and 300 rpm for 1 hour. It was then cooled to 50°C and filtered under reduced pressure at this temperature. The lower clear liquid was collected and evaporated to obtain the composite gel.

[0087] The specific preparation conditions for each embodiment and comparative example are shown in Table 2.

[0088] Table 2: Preparation conditions of composite gelling agents

[0089] Compositional analysis of composite gels in examples and comparative examples

[0090] The composition of the composite gel agent in each embodiment and comparative example was obtained through experimental analysis, and the results are shown in Table 3.

[0091] Table 3: Compositional Analysis of Composite Gel

[0092] Preparation of baking oil

[0093] Weigh the oil base and composite gelling agent according to the proportions in Table 4, stir at 90℃ (300rpm) for 30min to ensure that the sample is completely melted and mixed evenly, and then place at room temperature for 48h to obtain the corresponding baking oil.

[0094] Table 4: Baking Oil Recipes

[0095] Note: SBO saturation is 18.2%; RBO saturation is 18.7%; HOSFO saturation is 9.7%.

[0096] Table 4 shows that the composite gelling agents of Comparative Examples 1, 3, 4, and 5 failed to form gels when added to liquid oil. This is likely due to the low content of rice bran wax in the rice bran wax paste used in the transesterification process, or limitations imposed by the transesterification reaction conditions, resulting in low DAG and C24:0 content in the final composite gelling agent, thus affecting its gelling properties. Comparative Example 5 may have suffered from insufficient deacidification of the rice bran wax paste before transesterification, affecting transesterification efficiency and leading to low C22:0 and C24:0 content in the final composite gelling agent, similarly impacting its gelling properties and preventing proper gel formation when added to liquid oil.

[0097] Preparation and analysis of baked goods

[0098] Baking oil 1, baking oil 2, baking oil 3, baking oil 4, baking oil 5, baking oil 1-2 and baking oil 1-6 prepared by Examples 1, 2, 3, 4, 5, Comparative Example 2 and Comparative Example 6 were used for baking biscuits and bread, respectively.

[0099] Cookie recipes and processes

[0100] The cookie recipe is shown in Table 5 below, and the cookies are prepared according to the following method: (1) Raw material preparation: Weigh the low-gluten flour and baking powder and place them on one side of the work surface; weigh the powdered sugar and place it separately on the other side; weigh the oil on the scraper.

[0101] (2) Mixing and kneading the ingredients: Mix the oil and sugar together and knead, kneading with one hand and adjusting with a scraper with the other. Add the flour and baking powder and knead the dough. Cover the dough with paper to prepare for pressing.

[0102] (3) Pressing: Select manual mode and turn off the cycle button. Before pressing, lower the protective cover and select the pressing direction. Select the height and press from high to low, generally starting from 10 mm, pressing the biscuits to 3.8 mm. Place in the freezer for 15 minutes, and use a mold to press out the shape (if the dough melts during the process, you can continue freezing before proceeding).

[0103] (4) Baking: 160℃, 9min; stop timing after baking, wear heat-resistant gloves and remove the baking tray.

[0104] Table 5: Cookie Recipes

[0105] Biscuit hardness and crispness measurement

[0106] The analysis was performed using a texture analyzer under the following conditions: P / 30R probe; pre-test speed: 2.0 mm / s; test speed: 1.0 mm / s; post-test speed: 2.0 mm / s; compressibility: 30%. The results are shown in Table 6 below.

[0107] Cookie texture analysis

[0108] Ten people were randomly selected to taste the cookies and their flavors were compared.

[0109] The hardness, crispness, and texture of the biscuits are shown in Table 6 below.

[0110] Table 6: Hardness, crispness, and texture of the biscuits

[0111] Table 6 shows that the biscuits prepared with baking oil 1 (Example 1), baking oil 2 (Example 2), baking oil 3 (Example 3), baking oil 4 (Example 4), and baking oil 5 (Example 5) have moderate hardness and crispness, good taste, and no waxy feel. The biscuits prepared with baking oil 1-2 (Comparative Example 2) have moderate hardness, slightly less crispness, and a slight waxy feel, while the biscuits prepared with baking oil 1-6 (Comparative Example 6) have excessive hardness, very little crispness, and a severe waxy feel. This may be because the composite gelling agent prepared in Comparative Example 2 has an excessively high proportion of rice bran wax in the rice bran wax paste used for ester exchange, resulting in incomplete dewaxing after ester exchange, leaving residues in the composite gelling agent. Comparative Example 6 did not undergo dewaxing treatment, and its composite gelling agent has an even higher wax content, thus affecting the final taste of the biscuits and bread.

[0112] Bread recipes and techniques

[0113] The bread recipe is shown in Table 7, and it is prepared according to the following method: (1) Raw material preparation: Mix the dry ingredients in the recipe in a dough mixer; (2) Add the moistening ingredients and mix until the dough is elastic; (3) Add oil, mix the oil and dough evenly, and beat until gluten is formed; (4) Let the mixed dough rest at room temperature for 20-30 minutes; (5) Segment and shape, and continue to relax at room temperature for 20-30 minutes; (6) Place in a proofing box at a temperature of 33-35℃ and a humidity of 75% for 1 hour; (7) Bake in an oven at 210°C for the top heat and 175°C for the bottom heat for 30 minutes.

[0114] Table 7: Bread Recipes

[0115] Measurement of bread appearance (height, height-to-diameter ratio, and volume-to-weight ratio)

[0116] The height, width (diameter), and mass of bread and steamed buns were measured using a volume measuring instrument, and their height-to-diameter ratio and volume-to-mass ratio were calculated. The results are shown in Table 8.

[0117] Bread texture determination

[0118] First, the prepared bread sample was sliced ​​into 10mm thick slices using a bread slicer, and then TPA testing was performed under the following conditions: Probe: P / 36R type cylindrical flat bottom probe; Pre-test speed: 1.0 mm / s; Test speed: 5.0 mm / s; Post-test speed: 5.0 mm / s, the probe presses down 10.00 mm after sensing a force of 5.0g.

[0119] Bread Texture Analysis

[0120] Ten people were randomly selected to taste the bread and their textures were compared.

[0121] The appearance (height, height-to-diameter ratio, and volume-to-weight ratio) and texture measurement results of the bread are shown in Table 8 below: Table 8: Appearance, Texture, and Taste of Bread

[0122] As shown in Table 8, the breads prepared with baking oil 1 (Example 1), baking oil 2 (Example 2), baking oil 3 (Example 3), baking oil 4 (Example 4), and baking oil 5 (Example 5) have good appearance, texture, and taste, and are free of waxiness. The bread prepared with baking oils 1-2 (Comparative Example 2) had a worse appearance, texture, and taste than the example bread, and a slightly waxy feel. The bread prepared with baking oils 1-6 (Comparative Example 6) had the worst appearance, texture, and taste, and a severe waxy feel. This may be because the composite gelling agent prepared in Comparative Example 2 had an excessively high proportion of rice bran wax in the rice bran wax paste used for ester exchange, resulting in incomplete dewaxing after ester exchange and residue remaining in the composite gelling agent, thus affecting the appearance, texture, and taste of the bread. Comparative Example 6 did not undergo dewaxing treatment, and its composite gelling agent had an even higher wax content. It is speculated that the excessively high rice bran wax content may have severely affected the proofing of the bread dough, thus affecting the appearance and texture of the bread, and the excessive transfer of rice bran wax into the bread resulted in a severe waxy feel.

Claims

1. An oil and fat composition, characterized in that, Based on its total weight: The content of monoglycerides is 10-15%; The content of diglycerides is 5-15%; The content of triglycerides is 70-85%; The fatty acid composition of the oil composition includes: The content of C22:0 is 5-10 wt%; The content of C24:0 is 10-20 wt%; The content of SAFA is 30-45 wt%; The rice bran wax content in the oil composition is less than 1%; The oil composition is a self-esterification product of deacidified rice bran wax paste.

2. The oil composition as defined in claim 1, characterized in that, Based on its total weight, the content of monoglycerides is 10.5-14.5%.

3. The oil composition as defined in claim 1, characterized in that, Based on its total weight, the content of diglycerides is 6-13%.

4. The oil composition as defined in claim 1, characterized in that, Based on its total weight, the content of triglycerides is 75-80%.

5. The oil composition according to claim 1, characterized in that, Based on the total weight of the oil composition, the content of monoglycerides is 13-15%, the content of diglycerides is 8-11%, and the content of triglycerides is 74-78%; or Based on the total weight of the oil composition, the content of monoglycerides is 10-12%, the content of diglycerides is 11-13.5%, and the content of triglycerides is 74-78%; or Based on the total weight of the oil composition, the content of monoglycerides is 12-14%, the content of diglycerides is 5-8%, and the content of triglycerides is 78-82%; or Based on the total weight of the oil composition, the content of monoglycerides is 13-15%, the content of diglycerides is 5-8%, and the content of triglycerides is 78-82%; or Based on the total weight of the oil composition, the content of monoglyceride (MAG) is 10-12%, the content of diglyceride (DAG) is 13-15%, and the content of triglyceride (TAG) is 74-77%.

6. The oil composition according to claim 1, characterized in that, In the fatty acid composition of the oil composition, The content of C22:0 is 5.5-9.7 wt%.

7. The oil composition according to claim 6, characterized in that, The fatty acid composition of the oil composition contains 13-19 wt% C24:

0.

8. The oil and fat composition according to claim 6, characterized in that, The fatty acid composition of the oil composition contains 33-43 wt% SAFA.

9. The oil and fat composition according to claim 1, characterized in that, Based on the total weight of the oil composition, the content of monoglycerides is 13-15%, the content of diglycerides is 8-11%, and the content of triglycerides is 74-78%; and in its fatty acid composition, the content of C22:O is 7-10 wt%, the content of C24:O is 16-20 wt%, and the content of SAFA is 40-45 wt%; or Based on the total weight of the oil composition, the content of monoglycerides is 10-12%, the content of diglycerides is 11-13.5%, and the content of triglycerides is 74-78%; and in its fatty acid composition, the content of C22:O is 5-9 wt%, the content of C24:O is 14-18 wt%, and the content of SAFA is 35-40 wt%; or Based on the total weight of the oil composition, the content of monoglycerides is 12-14%, the content of diglycerides is 5-8%, and the content of triglycerides is 78-82%; and in its fatty acid composition, the content of C22:O is 5-8 wt%, the content of C24:O is 10-15 wt%, and the content of SAFA is 32-37 wt%; or Based on the total weight of the oil composition, the content of monoglycerides is 13-15%, the content of diglycerides is 5-8%, and the content of triglycerides is 78-82%; and in its fatty acid composition, the content of C22:O is 5-7 wt%, the content of C24:O is 17-20 wt%, and the content of SAFA is 40-45 wt%; or Based on the total weight of the oil composition, the content of monoglycerides is 10-12%, the content of diglycerides is 13-15%, and the content of triglycerides is 74-77%; and in its fatty acid composition, the content of C22:0 is 8-10 wt%, the content of C24:0 is 10-13 wt%, and the content of SAFA is 30-45 wt%.

10. The oil composition according to claim 1, characterized in that, The rice bran wax content in the oil composition is less than 0.5%.

11. The oil composition according to claim 1, characterized in that, The rice bran wax content in the oil composition is ≤0.3%.

12. The oil composition according to claim 1, characterized in that, The oil composition is a self-esterification product of rice bran wax paste deacidification product with a rice bran wax content of 40-60%.

13. A method for preparing an oil and fat composition as described in any one of claims 1-11, characterized in that, The method includes sequentially subjecting a deacidified rice bran wax paste with a rice bran wax content of 40-60% to self-esterification and dewaxing, and then separating the oil composition.

14. The method as described in claim 13, characterized in that, The deacidification process includes alkali neutralization and water washing steps; wherein the amount of alkali used is less than 1% of the weight of the rice bran wax paste; and / or The self-esterification is a chemical esterification, including subjecting the deacidified rice bran wax paste to a self-esterification reaction at a temperature of 120-140°C in the presence of a catalyst; and / or The dewaxing process involves dissolving the transesterification product in 3-10 times its volume of dewaxing solvent, stirring and refluxing at 70-90°C and 200-400 rpm, then cooling to 40-60°C to separate the lower clear liquid.

15. A gelling agent or baking grease, characterized in that, The gelling agent or baking oil contains the oil composition according to any one of claims 1-12.

16. The gelling agent or baking grease as described in claim 15, characterized in that, The baking oil also contains base oil.

17. The gelling agent or baking grease as described in claim 16, characterized in that, The base oil is animal fat and / or vegetable oil.

18. The gelling agent or baking grease as described in claim 17, characterized in that, The vegetable oil is a fat that is solid or semi-solid at room temperature and / or liquid at room temperature.

19. The gelling agent or baking grease as described in claim 18, characterized in that, The oils that are solid or semi-solid at room temperature are selected from one or more of the following: stearin extracted from palm oil, stearin extracted from palm kernel oil, stearin extracted from cottonseed oil, stearin extracted from tallow, stearin extracted from lard, stearin extracted from tallow tree fruit, stearin extracted from shea butter and its stearin, stearin extracted from borax resin and its stearin, stearin extracted from mango butter and its stearin, as well as transesterified oils obtained by transesterification of each single oil or mixture of these oils, extracts of each single oil or mixture of these oils, or oils that have undergone full hydrogenation of the above oils.

20. The gelling agent or baking grease as described in claim 18, characterized in that, The oils that are liquid at room temperature are selected from one or more of the following: natural plant oils or their extracts or transesterified oils.

21. The gelling agent or baking grease as described in claim 20, characterized in that, The natural plant oils are selected from: palm oil, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, sesame oil, rice bran oil, flaxseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, palm kernel oil, and coconut oil.

22. Food products, characterized in that, The food contains an oil composition according to any one of claims 1-12 or a gelling agent or baking oil according to any one of claims 15-21.

23. The food product as described in claim 22, characterized in that, The food in question is a baked good.

24. The food product as described in claim 23, characterized in that, The food items are selected from: biscuits, bread, cakes, spreads, shortening, fillings, and pastries.

25. The food product as described in claim 23, characterized in that, The food item is selected from butterfly cookies.

26. The food product as described in claim 23, characterized in that, The food is made from margarine.

27. The food product as described in claim 23, characterized in that, The food item is selected from egg yolk pastry.

28. The food product as described in claim 23, characterized in that, The food item is selected from croissants.

29. Use of rice bran wax paste in the preparation of gelling agents or baking oils, wherein the gelling agent or baking oil contains the oil composition of any one of claims 1-12.

30. The application as described in claim 29, characterized in that, The rice bran wax paste is a rice bran wax paste with a rice bran wax content of 40-60%.

31. The use of the oil composition of any one of claims 1-12 or the gelling agent or baking oil of any one of claims 15-21 in reducing the hardness of biscuits, improving the crispness of biscuits and improving the taste of biscuits.

32. The use of the oil composition of any one of claims 1-12 or the gelling agent or baking oil of any one of claims 15-21 in increasing the height, aspect ratio and volume-to-weight ratio of bread and reducing the hardness, stickiness and chewiness of bread.

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