A hazelnut oil-based oleogel food material and its preparation method
By combining xanthan gum and type B gelatin through an emulsion template method to form hazelnut oil oleogel, the problems of oil holding capacity and rheology of oleogel are solved, and hazelnut oil oleogel achieves the effect of a healthy alternative to traditional solid fat, which is suitable for weight loss foods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- BEIJING TECH & BUSINESS UNIV
- Filing Date
- 2023-12-22
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies struggle to develop oleogels with high oil-binding capacity and good rheological properties, and it is difficult to maintain the same sensory properties and oxidative stability as traditional solid fats. In particular, there are no reports on the coating of proteins and polysaccharides on hazelnut oil bodies.
Hazelnut oil oleogels were prepared by using the emulsion template method to form a three-dimensional network structure with food-grade xanthan gum and type B gelatin to encapsulate hazelnut oil bodies. The content of hazelnut oil bodies, the content of gelling factors, and the ratio of gelling factors were controlled to form an oleogel with 100% oil holding capacity.
The prepared hazelnut oil oleogel has good oil-holding properties, microstructure and rheological properties, can replace traditional solid fats, is rich in unsaturated fatty acids, has health benefits, and can be applied to weight-loss foods.
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Figure CN117678734B_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food gel processing, specifically involving a method of assembling natural plant oils and food colloids, using hazelnut oil as a natural emulsion to replace traditional emulsion preparation, exploring the effects of hazelnut oil content / gel factor content / gel factor ratio on the formation of hazelnut oil oleogel using the emulsion template method, investigating the rheological properties of hazelnut oil oleogel, and constructing a structural model of hazelnut oil oleogel. Technical Background
[0002] Solid fats, as an essential energy source in our diet, play a vital role in contributing to the palatability, texture, and function of various foods. However, their high content of trans and saturated fatty acids has raised concerns about their association with chronic diseases such as obesity, cardiovascular disease, and metabolic disorders. Therefore, researchers have been actively exploring healthier alternatives to solid fats. Oil bodies, found in the seeds of various plants, are specialized organelles composed of a triacylglycerol core surrounded by a phospholipid membrane containing oil body proteins. This unique structure provides oil bodies with excellent stability and functional properties. Furthermore, oil bodies can serve as a special medium for transforming encapsulated liquid droplets into soft solids.
[0003] Oil gels are formed by physically capturing oil droplets through a three-dimensional network structure of a structuring agent. Therefore, oleogels possess the functions of traditional solid fats and represent an innovative structured fat system that can replace trans and saturated fatty acids. However, developing oleogels with high oil-binding capacity and good rheological properties while maintaining the same sensory properties and oxidative stability as traditional solid fats remains a significant challenge.
[0004] Preparation methods such as emulsion template method, foam template method, and solvent exchange method, as well as the selection of oil phase and structural agent, are important factors in the formation of oleogels. In recent years, polysaccharides and proteins have received widespread attention as structural agents due to their easy availability and low cost. Xanthan gum, a microbial polysaccharide, has emerged as a potential oleogel structural agent. It possesses many advantages, such as biocompatibility, stability, and excellent water-binding capacity, which contribute to the ideal rheological and structural properties of oleogels. Xanthan gum has the ability to form a three-dimensional network and trap oil droplets, thereby forming a stable gel-like structure. Due to its gelling ability and compatibility with various oil and hydrocolloids, it has been successfully applied in various food applications. Gelatin, derived from collagen, is a protein-based material that exhibits gelling properties at lower temperatures. Type B gelatin, due to its unique gelling behavior and biocompatibility, has been used as a promising component for forming stable oleogels. Adding type B gelatin to the oil phase forms a network structure, thereby endowing the resulting oleogel with ideal texture properties.
[0005] Currently, there are no reports on the research on the coating proteins and polysaccharides on hazelnut oil bodies. Summary of the Invention
[0006] The modeling of hazelnut oil oleogels depends on precise construction processes, oil retention capacity, microstructure, and rheological properties. Understanding the influence of hazelnut oil content, gelling factor content, and gelling factor ratio on the oil retention stability and rheological properties of hazelnut oil oleogels is fundamental to achieving precise construction of hazelnut oil oleogels with good oil retention and rheological characteristics. This study investigates the crystal network structure of hazelnut oil oleogels with high internal phase content. The three-dimensional spatial network structure distribution of high internal phase hazelnut oil oleogels is analyzed using scanning electron microscopy and 3D confocal Raman imaging techniques. Combined with computer technology to simulate the microstructure, a structural model of high internal phase hazelnut oil oleogels is constructed.
[0007] Purpose of the invention: To overcome the limitations of existing technologies for delivering natural plant oils and oleogels, and to construct a hazelnut oil oleogel model, providing a scientific theory and technical method for studying oleogel delivery systems using multifunctional plant oils with high internal phase.
[0008] The preparation of hazelnut oil oleogel mainly involves the following steps:
[0009] (1) Extraction of hazelnut oil bodies: Hazelnut oil bodies were extracted using an aqueous method (NaHCO3 method). Oil bodies are found in the seeds of various plants and are a special type of organelle consisting of a triacylglycerol core surrounded by a phospholipid membrane containing oil body proteins. This unique structure provides oil bodies with excellent stability and functional properties. Furthermore, oil bodies can provide a special medium for converting encapsulated liquid oil droplets into soft solids. Therefore, using plant oil bodies to prepare oleogels is a healthier alternative to solid fats.
[0010] (2) Preparation of xanthan gum-type B gelatin hydrogels: a three-dimensional network structure formed by polysaccharides and proteins. Xanthan gum's biocompatibility, stability, and excellent water-binding capacity contribute to the ideal rheological and structural properties of the oleogel, and it possesses the ability to form a three-dimensional network and trap oil droplets, thus forming a stable gel-like structure. Due to its unique gelation behavior and biocompatibility, type B gelatin has been used as a promising component for forming stable oleogels. Adding type B gelatin to the oil phase forms a network structure, thereby endowing the resulting oleogel with ideal texture properties.
[0011] (3) Preparation of hazelnut oil oleogel: The oleogel prepared by coating hazelnut oil with polysaccharide-protein has 100% oil holding capacity, and the three-dimensional network structure encapsulates the hazelnut oil, which has good rheological properties.
[0012] The oil phase and gelling agent are the main factors affecting the preparation process of oleogels; therefore, the following three studies were conducted:
[0013] (1) The effects of different concentrations (20%-50%) of hazelnut oil bodies on the appearance, oil holding capacity, laser confocal microscopy, scanning electron microscopy and rheological properties of hazelnut oil body oleogels were studied.
[0014] (2) The effects of different concentrations (1.0%-2.5%) of xanthan gum-type B gelatin on the appearance, oil holding capacity, laser confocal microscopy, scanning electron microscopy and rheological properties of hazelnut oil oleogel were studied.
[0015] (3) The effects of different ratios (1:0, 4:1, 2:1, 1:1, 1:2, 1:4, 0:1) of xanthan gum and type B gelatin on the appearance, oil holding capacity, laser confocal microscopy, scanning electron microscopy and rheological properties of hazelnut oil oleogel were studied.
[0016] Finally, based on various tests, the optimal conditions for preparing oleogels consisting of xanthan gum-type B gelatin-coated hazelnut oil were selected.
[0017] Compared with the prior art, the present invention has the following advantages:
[0018] This patent provides a method for preparing hazelnut oil oleogel based on an emulsion template method. A template emulsion is formed by coating hazelnut oil with food-grade xanthan gum-type B gelatin. The resulting hazelnut oil oleogel food material exhibits excellent oil-holding properties, microstructure, and rheological properties. By controlling the content of hazelnut oil, gelling agent content, and gelling agent ratio, the oil-holding capacity of the hazelnut oil oleogel can reach 100%. The raw material contains over 75% fat, of which over 85% is unsaturated fatty acids, rich in oleic acid and linoleic acid, which have effects such as inhibiting various cancers, improving immunity, increasing bone density, and promoting weight loss and muscle gain. Xanthan gum is a microbial polysaccharide that can be added to food as a food additive to treat dry mouth, regulate blood sugar, lower cholesterol, and fight cancer. Type B gelatin can be used as a thickener, gelling agent, and emulsifier in food processing. It can improve the texture and taste of food, increase its stability and water retention, extend its shelf life, and enhance skin elasticity, joint health, and gut health. The prepared hazelnut oil oleogel can be used as a delivery carrier for nutrients or applied in weight-loss foods. It can replace some of the fat in dairy products, meat products, and baked goods, achieving the goal of replacing fat with a healthier composition and reducing overall fat intake.
[0019] Instruction manual illustrations
[0020] Figure 1Appearance, oil holding power, laser confocal microscopy, scanning electron microscopy, and rheological properties (stress scan, frequency scan, thixotropic recovery properties) of hazelnut oil oleogels with different hazelnut oil contents (20%, 30%, 40%, 50%).
[0021] Figure 2 Appearance, oil holding power, laser confocal microscopy, scanning electron microscopy, and rheological properties (stress scan, frequency scan, thixotropic recovery properties) of hazelnut oil oleogels with different total contents of xanthan gum and type B gelatin (1.0%, 1.5%, 2.0%, 2.5%).
[0022] Figure 3 Appearance, oil holding capacity, laser confocal microscopy, scanning electron microscopy, and rheological properties (stress scan, frequency scan, thixotropic recovery) of hazelnut oil oleogels with different ratios of xanthan gum and type B gelatin (1:0, 4:1, 2:1, 1:1, 1:2, 1:4, 0:1) are shown. Detailed Implementation
[0023] To make the technical problems solved by the present invention, the technical solutions and the effects of use clearer, the present invention will be further illustrated below with specific examples, but the present invention is not limited thereto.
[0024] Example 1
[0025] (1) Hazelnut kernels were soaked in a 0.1M NaHCO3 solution at a ratio of 1:7 and stored in a refrigerator at 4°C for at least 12 hours. The hazelnut kernel-containing solution was then ground in a blender to obtain hazelnut pulp. The pH was adjusted to 11 with 2M NaOH solution, and the mixture was heated and stirred in a 50°C water bath for 2 hours. Finally, the pulp was filtered through two layers of filter cloth, and the filtrate was centrifuged at 10,000 rpm and 4°C for 20 minutes. The cream layer, or hazelnut oil, was collected using a spoon.
[0026] (2) The hazelnut oil was diluted with 1 mM phosphate buffer solution at concentrations of 20%, 30%, 40%, and 50% of the hazelnut oil emulsion gel. The pH of the diluted solution was adjusted to 4 with 2 M HCl solution to obtain a hazelnut oil suspension.
[0027] (3) Xanthan gum and type B gelatin were added to a 1mM phosphate buffer solution at a total content of 1.5% (accounting for 1% of the total content of hazelnut oil emulsion gel) and a ratio of 1:1. The mixture was heated and stirred in a 50℃ water bath for 2 hours to obtain a hydrogel.
[0028] (4) The hazelnut oil suspension obtained above and xanthan gum-type B gelatin hydrogel are mixed, stirred at 3000 rpm for 3 min in a disperser, the pH is adjusted to 4, and stored in a refrigerator at 4℃ overnight to obtain hazelnut oil emulsion gel.
[0029] (5) After being stored at -20℃ for 12 hours, the hazelnut oil emulsion gel was freeze-dried for 48 hours and stirred at 3000 rpm for 3 minutes to obtain hazelnut oil emulsion gel.
[0030] Example 2
[0031] (1) Hazelnut kernels were soaked in a 0.1M NaHCO3 solution at a ratio of 1:7 and stored in a refrigerator at 4°C for at least 12 hours. The hazelnut kernel-containing solution was then ground in a blender to obtain hazelnut pulp. The pH was adjusted to 11 with 2M NaOH solution, and the mixture was heated and stirred in a 50°C water bath for 2 hours. Finally, the pulp was filtered through two layers of filter cloth, and the filtrate was centrifuged at 10,000 rpm and 4°C for 20 minutes. The cream layer, or hazelnut oil, was collected using a spoon.
[0032] (2) The hazelnut oil body (accounting for 30% of the hazelnut oil body emulsion gel) was diluted with 1 mM phosphate buffer solution. The pH of the diluted solution was adjusted to 4 with 2 M HCl solution to obtain a hazelnut oil body suspension.
[0033] (3) Xanthan gum and type B gelatin were added in a ratio of 1.0%, 1.5%, 2.0%, and 2.5% of the total content of hazelnut oil emulsion gel, respectively, with a xanthan gum to type B gelatin ratio of 1:1. The mixture was heated and stirred in a 50°C water bath for 2 hours to obtain a hydrogel.
[0034] (4) The hazelnut oil suspension obtained above and xanthan gum-type B gelatin hydrogel are mixed, stirred at 3000 rpm for 3 min in a disperser, the pH is adjusted to 4, and stored in a refrigerator at 4℃ overnight to obtain hazelnut oil emulsion gel.
[0035] (5) After being stored at -20℃ for 12 hours, the hazelnut oil emulsion gel was freeze-dried for 48 hours and stirred at 3000 rpm for 3 minutes to obtain hazelnut oil emulsion gel.
[0036] Example 3
[0037] (1) Hazelnut kernels were soaked in a 0.1M NaHCO3 solution at a ratio of 1:7 and stored in a refrigerator at 4°C for at least 12 hours. The hazelnut kernel-containing solution was then ground in a blender to obtain hazelnut pulp. The pH was adjusted to 11 with 2M NaOH solution, and the mixture was heated and stirred in a 50°C water bath for 2 hours. Finally, the pulp was filtered through two layers of filter cloth, and the filtrate was centrifuged at 10,000 rpm and 4°C for 20 minutes. The cream layer, or hazelnut oil, was collected using a spoon.
[0038] (2) The hazelnut oil body (accounting for 30% of the hazelnut oil body emulsion gel) was diluted with 1 mM phosphate buffer solution. The pH of the diluted solution was adjusted to 4 with 2 M HCl solution to obtain a hazelnut oil body suspension.
[0039] (3) Xanthan gum and type B gelatin were added to a 1mM phosphate buffer solution at a total content of 1.5% (accounting for 1% of the total content of hazelnut oil emulsion gel) and a ratio of xanthan gum to type B gelatin of 1:0, 4:1, 2:1, 1:1, 1:2, 1:4, 0:1. The mixture was heated and stirred in a 50℃ water bath for 2 hours to obtain a hydrogel.
[0040] (4) The hazelnut oil suspension obtained above and xanthan gum-type B gelatin hydrogel are mixed, stirred at 3000 rpm for 3 min in a disperser, the pH is adjusted to 4, and stored in a refrigerator at 4℃ overnight to obtain hazelnut oil emulsion gel.
[0041] (5) After being stored at -20℃ for 12 hours, the hazelnut oil emulsion gel was freeze-dried for 48 hours and stirred at 3000 rpm for 3 minutes to obtain hazelnut oil emulsion gel.
[0042] Appearance images, oil holding power diagrams, laser confocal microscopy images, scanning electron microscopy images, and rheological properties (stress scan, frequency scan, thixotropic recovery properties) of hazelnut oil oleogels with different hazelnut oil contents (20%, 30%, 40%, 50%). Laser confocal microscope (Olympus FV3000, Japan), scanning electron microscope (Hitachi SU8020, Japan), rheometer (Antonpah MCR102, Austria).
[0043] Appearance, oil holding power, laser confocal microscopy, scanning electron microscopy, and rheological properties (stress scan, frequency scan, thixotropic recovery) of hazelnut oil oleogels with different total xanthan gum and type B gelatin contents (1.0%, 1.5%, 2.0%, 2.5%). Laser confocal microscopy (Olympus FV3000, Japan), scanning electron microscopy (Hitachi SU8020, Japan), and rheometer (Antonpah MCR102, Austria).
[0044] Appearance images, oil holding capacity diagrams, laser confocal microscopy images, scanning electron microscopy images, and rheological properties (stress scan, frequency scan, thixotropic recovery properties) of hazelnut oil oleogels with different ratios of xanthan gum and type B gelatin (1:0, 4:1, 2:1, 1:1, 1:2, 1:4, 0:1) are shown. The instruments used were a laser confocal microscope (Olympus FV3000, Japan), a scanning electron microscope (Hitachi SU8020, Japan), and a rheometer (Antonpah MCR102, Austria).
[0045] Figure 1 The appearance and oil-holding capacity diagrams show that hazelnut oil oleogels with different hazelnut oil contents (20%, 30%, 40%, 50%) all exhibit a yellow appearance. As the hazelnut oil concentration increases, the oleogel surface becomes shinier, and oil leakage occurs at the edges. When the hazelnut oil concentration exceeds 30%, the interfacial network formed by xanthan gum and type B gelatin is insufficient to bind complete oil droplets, causing some oil droplets to aggregate and overflow, resulting in decreased oil-holding capacity.
[0046] Figure 1 The laser confocal microscope images show hazelnut oil oleogels with different hazelnut oil contents (20%, 30%, 40%, 50%). The images show that when the hazelnut oil content is lower, the oil droplets are smaller and more uniformly distributed.
[0047] Figure 1 Scanning electron microscopy images show that hazelnut oil oleogels with different hazelnut oil contents (20%, 30%, 40%, 50%) exhibit a porous network structure after deoiling, indicating that the oil phase was initially encapsulated in the network structure.
[0048] Figure 1 The rheological properties diagrams show the stress scan, frequency scan, and thixotropic recovery characteristics of hazelnut oil oleogels with different hazelnut oil contents (20%, 30%, 40%, and 50%). Oleogels with an oil content exceeding 30% cannot withstand high oscillation amplitudes, resulting in structural damage and ultimately exhibiting a nonlinear strain response. Furthermore, all oleogels exhibit elastic solid behavior and shear thinning behavior, with good thixotropic recovery, indicating that the oleogels possess a certain structural strength.
[0049] Figure 2 The appearance and oil holding power diagrams show that the yellow appearance of hazelnut oil oleogels with different total xanthan gum and type B gelatin contents (1.0%, 1.5%, 2.0%, 2.5%) decreases with increasing xanthan gum-type B gelatin concentration, and high concentrations of xanthan gum-type B gelatin have better ability to coat and encapsulate oil bodies.
[0050] Figure 2The c-laser confocal microscopy images show hazelnut oil oleogels with different total xanthan gum and type B gelatin contents (1.0%, 1.5%, 2.0%, 2.5%). As the xanthan gum-type B gelatin hydrogel concentration increases, stronger hydrogen bonds and hydrophobic interactions improve the stability of the oleogel, resulting in smaller and more ordered oil droplets.
[0051] Figure 2 Scanning electron microscopy images show that in hazelnut oil oleogels with different total xanthan gum and type B gelatin contents (1.0%, 1.5%, 2.0%, 2.5%), xanthan gum-type B gelatin mainly acts as a barrier, minimizing the aggregation between oil droplets.
[0052] Figure 2 The rheological properties diagrams show the stress scan, frequency scan, and thixotropic recovery characteristics of hazelnut oil olegels with different total xanthan gum and type B gelatin contents (1.0%, 1.5%, 2.0%, 2.5%). The olegels exhibit a certain resistance to external stress, with G' and G” increasing with frequency. The network structure of the olegel samples may be formed through non-covalent interactions. Olegels with different gelling factor contents all exhibit shear thinning behavior; higher xanthan gum-type B gelatin concentrations result in higher apparent viscosity and better structural recovery.
[0053] Figure 3 The appearance and oil-holding capacity diagrams (ab) show that hazelnut oil oleogels with different ratios of xanthan gum and type B gelatin (1:0, 4:1, 2:1, 1:1, 1:2, 1:4, 0:1) are light yellow. Oleogels with a higher xanthan gum content have a brighter surface. Samples containing only type B gelatin (0:1 ratio) failed to form oleogels due to the sheet-like structure and hardness of type B gelatin. Xanthan gum and type B gelatin form a network and dual interfaces through hydrogen bonds, electrostatic interactions, and hydrophobic interactions, enhancing the oil-binding capacity of the oleogels.
[0054] Figure 3 The laser confocal microscope image shows that the addition of type B gelatin helps reduce the charge density of xanthan gum, thereby promoting the transition of xanthan gum's structure from disorder to order, which is beneficial for maintaining the stability of the network structure and the distribution of oil droplets.
[0055] Figure 3 Scanning electron microscopy images showed no significant difference in the pore size of hazelnut oil oleogels with different ratios of xanthan gum and type B gelatin (1:0, 4:1, 2:1, 1:1, 1:2, 1:4). However, as the proportion of type B gelatin increased, the sheet-like structure became more pronounced, resulting in larger pores between the meshes.
[0056] Figure 3The rheological properties diagrams show the stress scan, frequency scan, and thixotropic recovery characteristics of hazelnut oil oleogels with different ratios of xanthan gum and type B gelatin (1:0, 4:1, 2:1, 1:1, 1:2, 1:4). The oleogels with a high xanthan gum ratio have a small G', indicating high sensitivity to external stress. With increasing type B gelatin ratio, the G' of the oleogels also increases significantly, and both G' and G' are almost independent of frequency, indicating that the addition of type B gelatin enhances the gel strength of the oleogels. Furthermore, with increasing type B gelatin ratio, the apparent viscosity of the oleogels increases, indicating better structural recovery and increased stability.
[0057] In summary, the oleogel with a hazelnut oil content of 30 wt%, an XG-GEL concentration of 1.5 wt%, and an XG to GEL ratio of 1:1 exhibits good oil binding ability, a three-dimensional network structure, and rheological properties.
Claims
1. A method for preparing a hazelnut oil-based oleogloss food material, characterized in that, Includes the following steps: (1) Oil extraction: Hazelnuts were soaked overnight, ground by cell wall breaking, stirred, filtered and centrifuged under alkaline conditions, and the cream layer was collected to obtain hazelnut oil. The hazelnut oil suspension was obtained by diluting under acidic conditions. (2) Preparation of emulsion template: Add phosphate buffer solution to xanthan gum and type B gelatin, heat and stir in a water bath to obtain hydrogel, mix and disperse the hazelnut oil suspension with the hydrogel, adjust the pH to 4, refrigerate overnight to prepare hazelnut oil emulsion gel; (3) Preparation of hazelnut oil oleogel: The hazelnut oil emulsion gel was freeze-dried, dispersed, sheared and stirred to obtain hazelnut oil oleogel; Xanthan gum and type B gelatin account for 1.5% of the total content of hazelnut oil emulsion gel; the mass ratio of xanthan gum to type B gelatin is 1:
1. The content of hazelnut oil in hazelnut oil emulsion gel is 20-30%.
2. The method for preparing a hazelnut oil-based oleogloss food material according to claim 1, characterized in that, The method for extracting hazelnut oil is as follows: hazelnut kernels are soaked in 0.1 M NaHCO3 solution at a ratio of 1:7 and stored in a refrigerator at 4℃ for more than 12 hours; the solution containing hazelnut kernels is ground in a high-speed blender to obtain hazelnut pulp; the pH of the pulp is adjusted to 11 with 2 M NaOH solution and heated and stirred in a water bath at 50℃ for 2 hours; finally, the pulp is filtered through two layers of filter cloth, and the filtrate is centrifuged at 10000 rpm and 4℃ for 20 minutes to collect the cream layer, which is the hazelnut oil.