Omega-3 polyunsaturated fatty acid embedding medium and grease composition thereof

Abstract

The invention provides an omega-3 polyunsaturated fatty acid embedding medium and a grease composition thereof. The embedding medium contains omega-3 polyunsaturated fatty acid, a gel, gellan gum, calcium ions, polyglycerol fatty acid ester and water, wherein the gel is selected from any one, any two or all three of monoglyceride, phospholipid and sucrose ester; the gellan gum has the following characteristics: the acyl content is 4.5-7%, wherein the glycerol acyl content is gt; the acetyl content is gt; 1%. The grease composition has good normal-temperature stability and high-temperature stability, and is used for preparing food so as to improve the retention rate of DHA in the food and reduce the fishy smell in the food. The invention also provides a method for preparing the embedding medium.

Description

Technical Field

[0001] The invention relates to an ω-3 polyunsaturated fatty acid embedding agent and a fat composition thereof. Background Art

[0002] Omega-3 (ω-3) polyunsaturated fatty acids, as the main functional polyunsaturated fatty acids, have been proven to be closely related to human health, and have positive effects on the heart, brain, bones, vision, intestines, emotions, etc. According to the recommendations of the Food and Agriculture Organization of the United States, the daily intake of Omega-3 (DHA+EPA) for adults should be 250-500 mg / day. Severe lack of Omega-3 intake leads to a series of diseases and health problems. The mortality rate of cardiovascular diseases caused by insufficient omega-3 intake accounts for about 10% of the total poor diet.

[0003] The lack of Omega-3 polyunsaturated fatty acid intake is not only due to insufficient intake of aquatic products, but also related to its own properties. Omega-3 oils are easily oxidized and decomposed, have a short storage time, and produce harmful substances such as acrylamide and furan after oxidation, accompanied by an unfriendly fishy smell. All these have caused great difficulties in the application of Omega-3 polyunsaturated fatty acids.

[0004] Therefore, it is urgent to solve the problem of intake and utilization of Omega-3 polyunsaturated fatty acids. Summary of the invention

[0005] The object of the present invention is to provide an ω-3 polyunsaturated fatty acid embedding agent and a fat composition thereof. The fat composition has good room temperature stability and high temperature stability and is used for preparing food to improve the retention rate of DHA in the food and reduce the fishy smell in the food.

[0006] Specifically, the present application provides an embedding agent, which contains Omega-3 polyunsaturated fatty acids, a gelling agent, gellan gum, calcium ions, polyglycerol fatty acid esters and water; wherein the gelling agent is selected from any one, any two or all three of monoglycerides, phospholipids and sucrose esters; the gellan gum has the following characteristics: the acyl content is 4.5-7%, wherein the glycerol acyl content is >3%, and the acetyl content is >1%.

[0007] In some embodiments, the Omega-3 polyunsaturated fatty acids include one or more of docosahexaenoic acid, eicosapentaenoic acid, and α-linolenic acid, preferably docosahexaenoic acid.

[0008] In some embodiments, the phospholipids include sunflower lecithin and soybean lecithin.

[0009] In some embodiments, in the gellan gum, the content of glycerol acyl is 3.3-5.0%, such as 3.3-4.5%, and the content of acetyl is 1.2-2.0%, such as 1.4-1.9%; preferably, the gellan gum contains 3.3-4.5% glycerol acyl and 1.4-1.9% acetyl, and the total acyl content is between 4.7 and 6.4%.

[0010] In some embodiments, the calcium ions are provided by water-soluble calcium salts, such as calcium lactate, calcium chloride, or any mixture thereof.

[0011] In some embodiments, the HLB value of the polyglycerol fatty acid ester is between 6 and 8.

[0012] In some embodiments, based on the total weight of the embedding agent, the total amount of Omega-3 polyunsaturated fatty acids contained in the embedding agent is ≥4%, preferably ≥5%; preferably, the total amount of Omega-3 polyunsaturated fatty acids contained in the embedding agent is 4-10%, such as 4.5-9.0%.

[0013] In some embodiments, the content of the gelling agent is 0.05-0.8%, 0.2-1.2% or 0.2-0.8% based on the total weight of the embedding agent.

[0014] In some embodiments, the gellan gum content is 0.15-1.2%, 0.3-1.2% or 0.15-1.0% based on the total weight of the embedding agent.

[0015] In some embodiments, the content of the calcium source such as water-soluble calcium salt providing the calcium ions is 0.015-0.4%, 0.08-0.4% or 0.15-0.4% based on the total weight of the embedding agent.

[0016] In some embodiments, the content of the polyglycerol fatty acid ester is 0.15-2.5%, 0.15-1.0%, 0.3-2.5% or 0.5-2.5% based on the total weight of the embedding agent.

[0017] In some embodiments, the embedding agent contains, based on its total weight: more than 4% Omega-3 polyunsaturated fatty acids, preferably more than 4% DHA, 0.05-1.2% gelling agent, 0.1-1.5% gellan gum, 0.01-0.5% calcium source, 0.1-3% polyglycerol fatty acid ester and the balance water.

[0018] In some embodiments, the Omega-3 polyunsaturated fatty acids are provided by algae oil; preferably, based on the total weight of the embedding agent, the embedding agent contains 9-23% algae oil; preferably, based on its total weight, the embedding agent contains: 9-23% algae oil, 0.05-1.2% gelling agent, 0.15-1.2% gellan gum, 0.015-0.4% calcium source, 0.15-2.5% polyglycerol fatty acid ester and the remainder water.

[0019] In some embodiments, the embedding agent contains an oil phase and an aqueous phase, wherein, based on the total weight of the embedding agent, the content of the oil phase is 8-30%, such as 9-25%, and the content of the aqueous phase is 70-92%, such as 75-91%; wherein the oil phase contains algae oil and a gelling agent, and the aqueous phase contains gellan gum, a calcium source, an emulsifier and water.

[0020] The present invention also provides a method for preparing the embedding agent described in any embodiment of the present invention, the preparation method comprising: preparing an oil phase containing an omega-3 polyunsaturated fatty acid, especially a fat (such as algae oil) containing DHA and a gelling agent; mixing gellan gum, polyglycerol fatty acid ester and water to obtain an aqueous phase; adding a calcium source for providing calcium ions to the aqueous phase, stirring evenly, and then dropping the aqueous phase into the oil phase to prepare the embedding agent.

[0021] In some embodiments, the preparation method comprises: (1) mixing oil (such as algae oil) and gelling agent at 70-90°C to prepare an oil phase; (2) stirring the mixture of gellan gum and water at 70-90°C for 5-60 minutes, then adding polyglycerol fatty acid ester, cooling to 40-60°C after being evenly dispersed, to prepare an aqueous phase; (3) adding a calcium source to the aqueous phase, stirring evenly, then dripping the aqueous phase into the oil phase, stirring while dripping, and cooling to room temperature; thereby preparing the embedding agent.

[0022] The present invention also provides a fat composition, which contains the embedding agent described in any embodiment of the present invention and a base oil.

[0023] In some embodiments, the fat composition is baking fat, and the base oil contained therein is baking fat, including shortening, margarine, vegetable oil, animal oil and mixtures thereof.

[0024] In some embodiments, the vegetable oil includes one or more of rice oil, sunflower oil (such as high oleic sunflower oil), rapeseed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia oil, coconut oil and cocoa butter, or its fractionation products, self-esterification products or esterification products of two or more oils.

[0025] In some embodiments, the animal oil includes one or more of lard, chicken fat, sheep fat, fish oil and beef tallow.

[0026] In some embodiments, in the oil composition, the content of the embedding agent is 5 to 30 wt % or 10 to 25 wt %.

[0027] In some embodiments, the content of DHA in the oil composition is 0.5-2%.

[0028] The present invention also provides the use of the embedding agent or oil composition described in any embodiment of the present invention in increasing the room temperature stability and high temperature stability of food, improving the retention rate of DHA in food and / or reducing the fishy smell in food; the use of gellan gum and / or gelling agent in embedding Omega-3 polyunsaturated fatty acids, especially DHA, or in masking the fishy smell of DHA oil and / or improving the stability of DHA; the use of gellan gum and / or gelling agent in preparing a preparation for embedding Omega-3 polyunsaturated fatty acids, especially DHA, or in preparing an embedding preparation for masking the fishy smell of DHA oil and / or improving the stability of DHA; and the use of gellan gum and / or gelling agent in preparing an embedding agent containing Omega-3 polyunsaturated fatty acids, especially DHA, and the fishy smell of DHA oil is masked and / or the stability of DHA is improved. In some embodiments, the gellan gum and gelling agent mentioned in the above application and their respective dosages are as described in any embodiment of the present invention.

[0029] The present invention also provides a method for masking the fishy smell of DHA oil and / or improving the stability of DHA, the method comprising the step of mixing gellan gum and a gelling agent with DHA to encapsulate DHA; wherein the gelling agent is selected from any one, any two or all three of monoglyceride, phospholipid and sucrose ester; wherein the gellan gum has the following characteristics: the acyl content is 4.5-7%, wherein the glycerol acyl content is >3%, and the acetyl content is >1%.

[0030] In some embodiments, oleogel technology and hydrogel technology are used for embedding.

[0031] In some embodiments, the phospholipids include sunflower lecithin and soybean lecithin.

[0032] In some embodiments, in the gellan gum, the content of glycerol acyl is 3.3-5.0%, such as 3.3-4.5%, and the content of acetyl is 1.2-2.0%, such as 1.4-1.9%; preferably, the gellan gum contains 3.3-4.5% glycerol acyl and 1.4-1.9% acetyl, and the total acyl content is between 4.7 and 6.4%.

[0033] In some embodiments, the method includes: preparing an oil phase containing DHA-containing oil (such as algae oil) and a gelling agent; mixing gellan gum, polyglycerol fatty acid esters and water to prepare an aqueous phase; adding a calcium source that provides calcium ions to the aqueous phase, stirring evenly, and then dropping the aqueous phase into the oil phase and mixing evenly. The preparation prepared in this way can mask the fishy smell of DHA oil and / or improve the stability of DHA.

[0034] In some embodiments, the method comprises: (1) mixing an oil (such as algae oil) and a gelling agent at 70 to 90° C. to prepare an oil phase; (2) stirring a mixture of gellan gum and water at 70 to 90° C. for 5 to 60 minutes, then adding polyglycerol fatty acid ester, cooling to 40 to 60° C. after being evenly dispersed, to prepare an aqueous phase; (3) adding a calcium source to the aqueous phase, stirring evenly, and then dripping the aqueous phase into the oil phase, stirring at a speed of 100 to 250 rpm while dripping, and cooling to room temperature.

[0035] The present invention also provides a food, which contains the embedding agent or the oil composition described in any embodiment of the present invention; preferably, the food is a baked food, preferably selected from: biscuits, bread, cakes, pastries, toast, moon cakes, shortbread, pies, muffins and puffs.

[0036] Other aspects of the present invention will be apparent to those skilled in the art in view of the disclosure herein. DETAILED DESCRIPTION

[0037] The various aspects of the present invention are described in detail below. Unless otherwise specified, the various raw materials of the present invention can be obtained commercially or prepared according to conventional methods in the art. Unless otherwise defined or specified, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Any method and material similar or equivalent to the described content can be applied to the method of the present invention.

[0038] Herein, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the range (including integers and fractions).

[0039] In this document, unless otherwise specified, percentage refers to percentage by weight and ratio refers to mass ratio.

[0040] Herein, the term "above" or "below" means that the number is included.

[0041] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0042] Omega-3, also known as "ω-3", refers to Omega-3 polyunsaturated fatty acids. As the main functional polyunsaturated fatty acids, Omega-3 polyunsaturated fatty acids have been proven to be closely related to human health and have positive effects on the heart, brain, bones, vision, intestines, emotions, etc. Omega-3 polyunsaturated fatty acids are a large family, and the main members are docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and alpha-linolenic acid (ALA).

[0043] DHA, also known as "docosahexaenoic acid", is one of the most important Omega-3 polyunsaturated fatty acids. Known benefits of DHA include: reduced risk of arrhythmias, reduced risk of sudden cardiac death, lower plasma triglyceride levels, and reduced blood clotting tendency. Moreover, DHA may play an important role in brain function enhancement, infant formula fortification, diabetes, and cancer. Nutritional studies investigating the importance of DHA in the brain have found that low levels of DHA are associated with depression, memory loss, cognitive impairment, dementia, and visual problems.

[0044] Since the human body cannot synthesize DHA in sufficient quantities, DHA must be obtained from the diet. People obtain DHA from their diet, initially through the placenta, then from breast milk, and finally from food sources such as fish, red meat, animal organ meats, and eggs. Common fish such as tuna, salmon, and sardines are rich sources. Until recently, the main source of DHA dietary supplementation has been fish oil. Because DHA synthesis decreases with age, the need for people to obtain DHA directly from food or supplements increases with age. In fact, some studies suggest that DHA is considered an essential fatty acid [e.g. Muskiet, F. et al. (2004) J Nutr. 134 (1): 183-6]. However, due to the unique fishy smell of DHA and its instability at room temperature and high temperature, its use in various applications, especially as a food ingredient, has been hindered.

[0045] The inventors unexpectedly discovered that by selecting gellan gum with a specific acyl content and using a gelling agent with a specific HLB value, it is possible to achieve effective encapsulation of Omega-3 polyunsaturated fatty acids, especially DHA, which can not only mask the fishy smell of DHA oil, but also significantly improve the stability of DHA. The resulting oil composition can greatly reduce the baking loss of DHA when used for high-temperature baking.

[0046] Omega-3 polyunsaturated fatty acid encapsulation agent

[0047] Therefore, the present application provides an embedding agent, which contains Omega-3 polyunsaturated fatty acids, a gelling agent, gellan gum, calcium ions, polyglycerol fatty acid esters and water.

[0048] The Omega-3 polyunsaturated fatty acids include one or more of docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and alpha-linolenic acid (ALA), preferably DHA. Based on the total weight of the embedding agent, the total amount of Omega-3 polyunsaturated fatty acids contained in the embedding agent of the present application is ≥4%, preferably ≥5%. In some embodiments, the total amount of Omega-3 polyunsaturated fatty acids contained in the embedding agent of the present application is 4 to 10%, such as 4.5 to 9.0%. In some embodiments, the Omega-3 polyunsaturated fatty acids are DHA, and based on the total weight of the embedding agent, the content of DHA in the embedding agent of the present application is ≥4%, preferably ≥5%. In some embodiments, the content of DHA contained in the embedding agent of the present application is 4 to 10%, such as 4.5 to 9.0%.

[0049] The Omega-3 polyunsaturated fatty acids can be provided by algae oil. Therefore, in some embodiments, the embedding agent of the present application contains algae oil, which contains Omega-3 polyunsaturated fatty acids, especially DHA. Preferably, the embedding agent of the present application contains 9-23% algae oil based on the total weight of the embedding agent. The algae oil suitable for the present invention can be various types of algae oils well known in the art, which can be obtained from commercial sources or prepared by itself. The content of DHA in the algae oil can be 20-60wt%, such as 30-50wt%.

[0050] The gelling agent used herein can be selected from any one, any two or all three of monoglyceride, phospholipid and sucrose ester. Monoglyceride, phospholipid and sucrose ester well known in the art that can be used as emulsifier (particularly emulsifier for oil phase) can be used for this application as gelling agent. Preferably, the phospholipid includes sunflower lecithin and soybean lecithin.

[0051] Preferably, in the embedding agent of the present application, the content of the gelling agent may be 0.05-0.8%, 0.2-1.2% or 0.2-0.8% based on the total weight of the embedding agent. In some embodiments, the content of monoglyceride may be 0.1-1.0%, such as 0.1-0.8%, or 0.15-0.75%, based on the total weight of the embedding agent. In some embodiments, the content of phospholipid may be 0.05-0.5%, such as 0.1-0.3% or 0.1-0.25%, based on the total weight of the embedding agent. In some embodiments, the content of sucrose ester may be 0.05-0.5%, such as 0.05-0.3% or 0.05-0.25%, based on the total weight of the embedding agent. In some embodiments, the gel of the present application is monoglyceride and phospholipid (preferably sunflower phospholipid), and the content of monoglyceride is 0.5-0.8% and the content of phospholipid is 0.05-0.2% based on the total weight of the embedding agent. In some embodiments, the gel of the present application is monoglyceride and sucrose ester, and the content of monoglyceride is 0.1-0.3% and the content of sucrose ester is 0.05-0.2% based on the total weight of the embedding agent. In some embodiments, the gel of the present application is sucrose ester, and the content of sucrose ester is 0.05-0.2% based on the total weight of the embedding agent. In some embodiments, the gel of the present application is monoglyceride, phospholipid (preferably soybean phospholipid) and sucrose ester, and the content of monoglyceride is 0.5-0.8%, the content of phospholipid is 0.1-0.3%, and the content of sucrose ester is 0.1-0.3% based on the total weight of the embedding agent.

[0052] Herein, gellan gum has a well-known meaning in the art, and is also called gellan gum or gellan gum. Gellan gum is a linear polysaccharide composed of glucose, glucuronic acid and rhamnose in a ratio of 2:1:1, with four monosaccharides as repeating structural units. There are acetyl and glyceryl groups in the natural high acetyl structure, which are all located on the same glucose group, and on average there is one glyceryl group per repeating structure, and one acetyl group per two repeating structures.

[0053] The gellan gum used herein has the following characteristics: the acyl content is 4.5-7%, wherein the glycerol acyl content is >3%, and the acetyl content is >1%. In some embodiments, in the gellan gum of the present application, the content of glycerol acyl is 3.3-5.0%, such as 3.3-4.5%. In some embodiments, in the gellan gum of the present application, the content of acetyl is 1.2-2.0%, such as 1.4-1.9%. In some embodiments, the gellan gum of the present application contains 3.3-4.5% glycerol acyl and 1.4-1.9% acetyl, and the total acyl content is between 4.7-6.4%.

[0054] Preferably, in the embedding agent of the present application, the content of gellan gum may be 0.15-1.2%, 0.3-1.2% or 0.15-1.0%, based on the total weight of the embedding agent.

[0055] In the embedding agent of the present application, calcium ions can be provided by calcium sources that are well known in the art and can be used in food or oils, and the calcium source can be a water-soluble calcium salt, such as calcium lactate, calcium chloride or any mixture thereof. Preferably, in the embedding agent of the present application, the content of the calcium source can be 0.015-0.4%, 0.08-0.4% or 0.15-0.4% based on its total weight.

[0056] The HLB value of the polyglycerol fatty acid ester contained in the embedding agent of the present application is between 6 and 8. Preferably, based on the total weight of the embedding agent, the content of the polyglycerol fatty acid ester can be 0.15-2.5%, 0.15-1.0%, 0.3-2.5% or 0.5-2.5%.

[0057] In some embodiments, based on its total weight, the embedding agent of the present application may contain: more than 4% Omega-3 polyunsaturated fatty acids, preferably more than 4% DHA, 0.05-1.2% gelling agent, 0.1-1.5% gellan gum, 0.01-0.5% calcium source, 0.1-3% polyglycerol fatty acid ester and the balance water.

[0058] In some embodiments, based on its total weight, the embedding agent of the present application contains: 9-23% algae oil, 0.05-1.2% gelling agent, 0.15-1.2% gellan gum, 0.015-0.4% calcium source, 0.15-2.5% polyglycerol fatty acid ester and the balance water.

[0059] In some embodiments, the embedding agent comprises an oil phase and an aqueous phase, wherein the content of the oil phase is 8-30%, such as 9-25%, and the content of the aqueous phase is 70-92%, such as 75-91%, based on the total weight of the embedding agent. The oil phase comprises algae oil and a gelling agent, and the aqueous phase comprises gellan gum, a calcium source, an emulsifier, and water.

[0060] The present application adopts a combination of oil gel technology and hydrogel technology to prepare the embedding agent of the present application. Specifically, the preparation method of the embedding agent of the present application may include: preparing an oil phase containing an oil (such as algae oil) containing Omega-3 polyunsaturated fatty acids, especially DHA, and a gelling agent; mixing gellan gum and polyglycerol fatty acid esters and water to prepare an aqueous phase; adding a calcium source to the aqueous phase, stirring evenly, and then dropping the aqueous phase into the oil phase to prepare the embedding agent of the present application. For example, the preparation of the oil phase may include mixing an oil (such as algae oil) and a gelling agent at 70 to 90°C, and stirring evenly to obtain an oil phase. The preparation of the aqueous phase includes: stirring a mixture of gellan gum and water at 70 to 90°C for 5 to 60 minutes, then adding polyglycerol fatty acid esters, cooling to 40 to 60°C after being evenly dispersed, and then adding a calcium source and stirring evenly. When the aqueous phase is added dropwise to the oil phase, stirring while dropping, and allowing the mixed solution to cool naturally to room temperature. Preferably, when the aqueous phase is added dropwise to the oil phase, stirring is performed at a rotation speed of 100 to 250 rpm.

[0061] In some embodiments, the preparation method of the embedding agent of the present application includes: (1) mixing oil (such as algae oil) and gelling agent at 70-90°C to prepare an oil phase; (2) stirring the mixture of gellan gum and water at 70-90°C for 5-60 minutes, then adding polyglycerol fatty acid ester, cooling to 40-60°C after uniform dispersion, to prepare an aqueous phase; (3) adding a calcium source to the aqueous phase, stirring evenly, and then dripping the aqueous phase into the oil phase, stirring at a speed of 100-250 rpm while dripping, and cooling to room temperature; thereby preparing the embedding agent of the present application.

[0062] Grease composition

[0063] In some embodiments, the present invention provides a fat composition, which contains the embedding agent and base oil described in any of the schemes herein. In some embodiments, the fat composition is a baking fat, and the base oil contained therein is a fat commonly used in baking, including but not limited to: shortening, margarine, vegetable oil, animal oil and mixtures thereof.

[0064] Exemplary vegetable oils include rice oil, sunflower oil (such as high oleic sunflower oil), rapeseed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil and cocoa butter, or one or more of their fractionation products, self-esterification products or esterification products of two or more oils.

[0065] Exemplary animal oils include one or more of lard, chicken fat, mutton fat, fish oil, and beef tallow.

[0066] Preferably, in the oil composition of the present invention, the content of the embedding agent is 5 to 30 wt % or 10 to 25 wt %.

[0067] Preferably, in the oil composition of the present invention, the content of DHA may be 0.5-2%.

[0068] Application of embedding agent and oil composition

[0069] The present invention provides the use of the embedding agent described in any scheme herein or the oil composition described in any scheme herein for increasing the room temperature stability and high temperature stability of food, improving the retention rate of DHA in food and / or reducing the fishy smell in food.

[0070] The present invention also provides the use of gellan gum and / or gelling agent in embedding Omega-3 polyunsaturated fatty acids, especially DHA, or in masking the fishy smell of DHA oil and / or improving the stability of DHA; or in preparing a preparation for embedding Omega-3 polyunsaturated fatty acids, especially DHA, or in preparing an embedding preparation for masking the fishy smell of DHA oil and / or improving the stability of DHA; or in preparing an embedding agent containing Omega-3 polyunsaturated fatty acids, especially DHA, and the fishy smell of DHA oil is masked and / or the stability of DHA is improved. Preferably, the gellan gum and / or gelling agent and its dosage and the embedding agent are as described in any embodiment of the present invention.

[0071] It should be understood that as the stability of DHA is improved, the retention rate of DHA in food will also increase accordingly.

[0072] method

[0073] In some embodiments, the present application provides a method for masking the fishy smell of DHA oil and / or improving the stability of DHA, the method comprising the step of mixing the gellan gum and the gelling agent described in any embodiment of the present invention with DHA to encapsulate DHA. In some embodiments, encapsulation is performed using oil gel technology and hydrogel technology.

[0074] In some embodiments, the method of the present application may include: preparing an oil phase containing DHA-containing oil (such as algae oil) and a gelling agent; mixing gellan gum and polyglycerol fatty acid esters and water to prepare an aqueous phase; adding a calcium source to the aqueous phase, stirring evenly, and then dropping the aqueous phase into the oil phase and mixing evenly, so that the preparation prepared can mask the fishy smell of DHA oil and / or improve the stability of DHA. For example, the preparation of the oil phase may include mixing oil and gelling agents at 70 to 90°C, and obtaining the oil phase after stirring evenly. The preparation of the aqueous phase includes: stirring a mixture of gellan gum and water at 70 to 90°C for 5 to 60 minutes, then adding polyglycerol fatty acid esters, cooling to 40 to 60°C after being evenly dispersed, and then adding a calcium source and stirring evenly. When the aqueous phase is added dropwise to the oil phase, stirring is performed while dropping, and the mixed solution is naturally cooled to room temperature. Preferably, when the aqueous phase is added dropwise to the oil phase, stirring is performed at a speed of 100 to 250 rpm.

[0075] In some embodiments, the method of the present application includes: (1) mixing oil (such as algae oil) and a gelling agent at 70 to 90° C. to prepare an oil phase; (2) stirring a mixture of gellan gum and water at 70 to 90° C. for 5 to 60 minutes, then adding polyglycerol fatty acid ester, cooling to 40 to 60° C. after being evenly dispersed, to prepare an aqueous phase; (3) adding a calcium source to the aqueous phase, stirring evenly, and then dripping the aqueous phase into the oil phase, stirring at a speed of 100 to 250 rpm while dripping, and cooling to room temperature.

[0076] food

[0077] The present invention also provides a food, which contains the embedding agent described in any scheme herein, or the oil and fat composition described in any scheme herein.

[0078] In some embodiments, the food is obtained by a baking method using the fat composition described in any of the embodiments as baking fat. In some embodiments, the food is a baked food, including but not limited to: biscuits, bread, cakes, pastries, toasts, moon cakes, shortbreads, pies, muffins and puffs.

[0079] Compared with the prior art, the present invention has the following advantages or positive effects:

[0080] The present invention combines oil gel technology with hydrogel technology to prepare an oil composition rich in ω-3 polyunsaturated fatty acids (especially DHA). The oil composition has good room temperature stability and high temperature stability, can be used to prepare food, significantly improve the retention rate of DHA in food, and reduce the fishy smell therein.

[0081] The present invention is further described below in conjunction with specific examples. It should be understood that the following examples are further descriptions of the present invention, but the content of the present invention is not limited by the following content. The implementation methods in the present specification are only used to illustrate the present invention, and they do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims, and any omissions, substitutions or modifications made by those skilled in the art on the basis of the implementation methods disclosed in the present invention will fall within the scope of protection of the present invention.

[0082] The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage and "part" means weight part.

[0083] Source of raw materials

[0084] DHA oil: Algae oil 1: DHA content 45%, Jiabiyu Biotechnology Co., Ltd.;

[0085] DHA oil: Algae oil 2: DHA content 33%, Yihai Kerry Co., Ltd.

[0086] Monoglyceride 1: Guangzhou Kaiwen Food Development Co., Ltd.;

[0087] Monoglyceride 2: Tianjin Riken Vita Food Co., Ltd.;

[0088] Monoglyceride 3: Danisco (China) Co., Ltd.;

[0089] Sunflower lecithin: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;

[0090] Soybean lecithin: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;

[0091] Sucrose ester: Taiyo Chemical Co., Ltd., Japan;

[0092] Gellan gum 1: Azelis International Trading (Shanghai) Co., Ltd.;

[0093] Gellan gum 2: DSM (China) Co., Ltd.;

[0094] Gellan gum 3: Azelis International Trading (Shanghai) Co., Ltd.;

[0095] Gellan gum 4: DSM (China) Co., Ltd.;

[0096] Gellan gum 5: homemade in the laboratory;

[0097] Pectin: Azelis International Trading (Shanghai) Co., Ltd.;

[0098] Reduction glue: Azelis International Trading (Shanghai) Co., Ltd.

[0099] Calcium lactate: Henan Wanbang Chemical Technology Co., Ltd.;

[0100] Calcium chloride: Zhejiang Dacheng Calcium Industry Co., Ltd.;

[0101] Polyglycerol fatty acid ester (PGE 1): HLB is 7, International Flavors & Fragrances, USA;

[0102] Polyglycerol fatty acid ester (PGE 2): HLB is 7, Guangxi Gaotong Food Technology Co., Ltd.;

[0103] Polyglycerol fatty acid ester (PGE 3): HLB is 6, Liaoning Kehai Food Chemical Engineering Co., Ltd.;

[0104] Polyglycerol fatty acid ester (PGE 4): HLB is 8, Henan Wanbang Chemical Technology Co., Ltd.;

[0105] Polyglycerol fatty acid ester (PGE 5): HLB is 5, Licheng Biotechnology Co., Ltd.;

[0106] Polyglycerol fatty acid ester (PGE 6): HLB is 9, Shandong Yousuo Chemical Technology Co., Ltd.;

[0107] Polyglycerol fatty acid ester (PGE 7): HLB is 10, Shanghai Gelan Fine Chemical Co., Ltd.;

[0108] Span 40: HLB is 6.7, Beijing Leyan Technology Co., Ltd.

[0109] Low-gluten flour: Yihai Kerry (Kunshan) Food Industry Co., Ltd., Huagu brand;

[0110] High-gluten flour: Haijiali (Kunshan) Food Industry Co., Ltd., Blue Gold Mountain brand;

[0111] Citi shortening: Shanghai Kerry Food Industry Co., Ltd.;

[0112] Jinli margarine: Shanghai Kerry Food Industry Co., Ltd.;

[0113] Highly active dry yeast: Angel Yeast Co., Ltd.;

[0114] Bread improver A300: Angel Yeast Co., Ltd.;

[0115] Baking powder: Angel Yeast Co., Ltd.

[0116] Milk powder: Fonterra Trading (Shanghai) Co., Ltd.;

[0117] Refined salt: China National Salt Industry Corporation;

[0118] Granulated sugar: Daehan Co., Ltd.

[0119] Examples 1 to 4 and Comparative Examples 1 to 16: Preparation of Grease Compositions

[0120] The formula of the grease composition is shown in Table 1 below, and its preparation process is as follows:

[0121] Examples 1 to 4 (grease compositions 1 to 4) and Comparative Examples 1 to 11 (grease compositions 5 to 15) were prepared as follows:

[0122] Step (1): Heat the DHA oil and gel at 80° C. and stir evenly to obtain the oil phase;

[0123] Step (2): adding gellan gum to deionized water, heating and stirring at 80° C. for 20 min, then adding polyglycerol fatty acid ester, and cooling to 50° C. after being evenly dispersed, to obtain the aqueous phase;

[0124] Step (3): first add calcium ions to the aqueous phase, stir evenly, then immediately add the oil phase dropwise to the aqueous phase, slowly stir while adding, and continue to cool to room temperature, to obtain oil compositions 1 to 15 respectively.

[0125] Comparative Example 12 (grease composition 16) was prepared as follows:

[0126] Step (1): Heat the DHA oil and gel at 80° C. and stir evenly to obtain the oil phase;

[0127] Step (2): adding gellan gum to deionized water, heating and stirring at 80° C. for 20 min, then adding polyglycerol fatty acid ester, and cooling to 50° C. after being evenly dispersed, to obtain the aqueous phase;

[0128] Step (3): first add calcium ions to the water phase, stir evenly, then immediately pour the oil phase slowly into the water phase, slowly stir while pouring, and continue to cool to room temperature to obtain the oil composition 16.

[0129] Comparative Example 13 (grease composition 17) was prepared as follows:

[0130] Step (1): Heat the DHA oil and gel at 80° C. and stir evenly to obtain the oil phase;

[0131] Step (2): adding gellan gum to deionized water, heating and stirring at 80° C. for 20 min, then adding polyglycerol fatty acid ester, and cooling to 50° C. after being evenly dispersed, to obtain the aqueous phase;

[0132] Step (3): first add calcium ions to the aqueous phase, stir evenly, then immediately add the oil phase dropwise to the aqueous phase, stirring while adding dropwise, and continue cooling to room temperature to obtain the oil composition 17.

[0133] Comparative Example 14 (grease composition 18) was prepared as follows:

[0134] Step (1): Heat the DHA oil and gel at 80° C. and stir evenly to obtain the oil phase;

[0135] Step (2): adding gellan gum to deionized water, heating and stirring at 80° C. for 20 min, then adding polyglycerol fatty acid ester, and cooling to 50° C. after being evenly dispersed, to obtain the aqueous phase;

[0136] Step (3): first add calcium ions to the aqueous phase, stir evenly, then immediately add the oil phase dropwise to the aqueous phase, stirring while adding dropwise, and continue cooling to room temperature to obtain the oil composition 18.

[0137] Comparative Example 15 (grease composition 19) was prepared as follows:

[0138] Step (1): Heat the DHA oil and gel at 80° C. and stir evenly to obtain the oil phase;

[0139] Step (2): adding gellan gum and calcium ions to deionized water, heating and stirring at 80° C. for 20 min, then adding polyglycerol fatty acid ester, and cooling to 50° C. after being evenly dispersed, to obtain the aqueous phase;

[0140] Step (3): Add the oil phase dropwise into the water phase, slowly stir while adding, and continue to cool to room temperature to obtain the oil composition 19.

[0141] Comparative Example 16 (grease composition 20) was prepared as follows:

[0142] Step (1): Heat the DHA oil and gel at 80° C. and stir evenly to obtain the oil phase;

[0143] Step (2): adding gellan gum and polyglycerol fatty acid ester to deionized water, heating and stirring at 80° C. for 20 min, and cooling to 50° C. after being evenly dispersed, to obtain the aqueous phase;

[0144] Step (3): first add calcium ions to the aqueous phase, stir evenly, then immediately add the oil phase dropwise to the aqueous phase, slowly stir while adding, and continue to cool to room temperature, to obtain the oil composition 20.

[0145] Table 1: Grease composition formula

[0146]

[0147]

[0148]

[0149] Test Example 1: Acyl Content in Gellan Gum

[0150] The acyl content of gellan gum 1 to 5 used in the present application was measured by referring to the method used by Cao Lin (“Determination of acetyl and glyceryl acyl content in high acyl gellan gum by high performance liquid chromatography”, Food Science, 2015, 36(14)).

[0151] The results are shown in Table 2 below.

[0152] Table 2: Acyl content in gellan gum

[0153] Gellan Gum Glyceryl content / % Acetyl content / % Total acyl content / % Gellan Gum 1 3.3 1.4 4.7 Gellan Gum 2 4.5 1.9 6.4 Gellan Gum 3 10.2 2.1 12.3 Gellan Gum 4 6.8 1.7 8.5 Gellan Gum 5 3.2 0.9 4.1

[0154] Note: The percentages in Table 2 are calculated based on the mass of gellan gum.

[0155] Test Example 2: Oil Separation Rate Detection of Grease Composition

[0156] The method for detecting the oil separation rate of the grease composition is as follows: weigh a certain amount of the grease composition (about 20 g), add it to a flask, seal it and place it at room temperature or place it in boiling water and heat it for 20 minutes, observe the product state, and use a dropper to suck out the precipitated grease, then weigh its mass, the mass before placing / heating is recorded as M1, and the mass after sucking out the grease is recorded as M2. The oil separation rate is:

[0157] (M1-M2) / M1*100%.

[0158] The above method was used to measure the oil separation rates of the grease compositions 1 to 20 prepared in Examples 1 to 4 and Comparative Examples 1 to 16, and the state of the products after heating in boiling water for 20 minutes was visually observed. The results are shown in Table 3 below.

[0159] Table 3

[0160]

[0161]

[0162] The results show that the newly prepared oil compositions of Examples 1 to 4 and Comparative Examples 1 to 16 are all solid, and the system is complete without oil precipitation. The system stability of oil compositions 1 to 20 when placed at room temperature for 2 days and the thermal stability after heating are shown in Table 3. Table 3 shows that the oil compositions 1 to 4 prepared in Examples 1 to 4 have good storage and heat resistance stability, and can still maintain the stability and integrity of the system when placed at room temperature for 2 days and heated in boiling water, and there is no oil precipitation, indicating that the system has a good embedding effect on DHA oil.

[0163] The storage stability and thermal stability of the oil compositions 5, 6 and 15 of Comparative Examples 1, 2 and 11 are poor, and oil precipitates after storage or heating. The oil compositions 7 to 14 and 16 to 20 of Comparative Examples 3 to 10 and 12 to 16 are stable under storage conditions, but their thermal stability is poor. When heated with boiling water, their systems are damaged to a certain extent, and DHA oil precipitates. This shows that the heat resistance stability of the oil compositions 5 to 20 of Comparative Examples 1 to 16 is poor, and their encapsulation effect on DHA oil is also poor.

[0164] In addition, the only difference between Comparative Examples 5 and 6 and Example 1 is that the emulsifiers are different. The results of Table 3 show that Comparative Examples 5 and 6, which use emulsifiers with higher HLB values, have higher oil precipitation rates under high temperature test conditions. Although Comparative Example 4 uses an emulsifier with a lower HLB value, it uses gellan gum with a higher acyl content. Compared with Example 1, its oil precipitation rate under high temperature test conditions is relatively high. When the acyl content in the gellan gum used is further increased (Comparative Example 3), serious oil precipitation occurs. Comparative Example 10 uses an emulsifier with an HLB similar to that of the present application, but the type of emulsifier is different, and oil precipitation also occurs.

[0165] Test Example 3: Application of the oil composition in biscuit and bread baking

[0166] 1. Preparation of baking fats

[0167] The formula of DHA-rich baking oil is shown in Table 4 below, and its preparation process is as follows:

[0168] Baking fats 1 to 8 are prepared by the following method:

[0169] (1) Weigh the oil compositions 1 to 8 according to Table 3, and then grind them with a grinder for later use;

[0170] (2) Weigh the oil base (Citi shortening or Oriole margarine) according to Table 3, melt it at 70°C and set aside;

[0171] (3) Add the crushed oil composition to the melted oil base, stir evenly, put it into a freezer, freeze it for 20 to 30 minutes (the outlet temperature is controlled at about 16° C.), and take out the sample, which is baking oil 1 to 8.

[0172] Baking fats 9-10 are prepared by the following method:

[0173] (1) Weigh DHA oil and corresponding oil base (Citi shortening or Oriole margarine) according to Table 4, melt at 70°C and mix evenly;

[0174] (2) Add to a freezer and freeze for 20 to 30 minutes (the outlet temperature is controlled at about 16°C), then take out the sample, which is baking fat 5 to 6.

[0175] Table 4: DHA-enriched baking fat formula

[0176]

[0177] *Note: All ratios are by weight.

[0178] 2. Determination of baking loss

[0179] (1) Baked product treatment: First, crush the baked product (biscuits, bread, etc.) with a grinder, then weigh about 1.5g (accurate to 0.0001g) into a liposuction tube, add 200μl, 3mg / ml undecanoic acid triglyceride standard solution, add 10mL hot water (60℃~70℃) and mix thoroughly, then add 4mL of 25% ammonia water, and place in a 60℃ water bath for 15min, cool to room temperature; add 10mL of anhydrous ethanol and shake well, then add 25mL of ether and shake well, add 25mL of petroleum ether and shake well, let stand for 20min, and draw the supernatant into a 250ml flask. Continue to add 5mL of anhydrous ethanol to the liposuction tube and shake well, then add 15mL of ether and shake well, add 15mL of petroleum ether and shake well, let stand for 20min, and draw the supernatant into the previous 250ml flask. Continue to add 5mL of anhydrous ethanol to the liposuction tube and shake well, then add 15mL of ether and shake well, add 15mL of petroleum ether and shake well, let it stand for 20 minutes, aspirate the supernatant and merge it into the previous 250ml flask. The supernatant obtained by combining the above three times was evaporated to dryness under reduced pressure in a water bath or dried with nitrogen to remove the solvent. After the solvent was fully removed, 3 mL of n-hexane was added to the flask to rinse out the grease in the flask and put it into a 10 mL volumetric flask. 3 mL of n-hexane was continued to be added to the flask to rinse out the grease in the flask and put it into the above 10 mL volumetric flask. 3 mL of n-hexane was continued to be added to the flask to rinse out the grease in the flask and put it into the above 10 mL volumetric flask. A small amount of n-hexane was added to make the volumetric flask volume up to 10 mL (V). 2 mL was transferred to a 15 mL centrifuge tube, 200 μL of 2 moL / L potassium hydroxide-methanol solution was added, the lid was tightened, fully shaken for more than 1 min, and let stand for 10-15 min until the reaction solution was separated and clarified; centrifuged at 3000 rpm for 3 min; the upper organic layer was aspirated and injected.

[0180] (2) Dough treatment: Weigh about 1.5g of dough (accurate to 0.0001g) into a test tube, add 200μl of 3mg / ml undecanoic acid triglyceride standard solution, add 10mL warm water (45℃), 4mL 25% ammonia water, and 0.2g of amylase, mix thoroughly for 2h, and shake once every 10min. To check whether the starch is completely hydrolyzed, add 2 drops of about 0.1mol / L iodine solution. If no blue color appears, it means that the hydrolysis is complete. Otherwise, put it back in the water bath until no blue color is produced. Then put it in a water bath at 60℃ for 15min and cool to room temperature; other subsequent steps are the same as the baked product treatment.

[0181] (3) Calculation of DHA content

[0182] The sample weighed is m (unit: g), the peak area corresponding to DHA is detected and recorded as FDHA; the peak area corresponding to undecanoic acid triglyceride is detected and recorded as F11, and the concentration of undecanoic acid triglyceride added is recorded as C11, then the DNA content (%) is calculated as follows:

[0183]

[0184] Single (4-digit) % DHA baking loss calculation

[0185] DHA baking loss = (DHA content in dough - DHA content in baked goods) / DHA content in dough * 100%.

[0186] 3. Evaluate the application of oil composition in biscuit baking

[0187] The biscuit recipe is shown in Table 5 below and is prepared according to the following method:

[0188] (1) Raw material preparation: Weigh the low-gluten flour and baking powder and place them on one side of the chopping board; weigh the powdered sugar and place it aside; weigh the fat on a scraper.

[0189] (2) Mix the ingredients and knead them: Mix the oil and sugar and knead them. Use one hand to knead and the other hand to adjust with a scraper. Add flour and baking powder and knead the dough. Cover the dough with paper and prepare to press it into sheets.

[0190] (3) Pressing: Select manual mode and turn off the cycle button. Put down the protective cover before pressing and select the pressing direction. Select the height and press from high to low, usually starting from 10mm, and press the biscuits to 3.8mm. Place in the freezer for 15 minutes and press out the shape with a mold (if the dough melts during the process, it can be continued after freezing).

[0191] (4) Baking: 160°C, 9 min. Stop timing after the baking is complete and remove the baking tray wearing heat-insulating gloves.

[0192] Table 5

[0193] Raw material name Mass(g) Proportion(%) Low gluten flour 90 51.15 Baking powder 1 0.57 Powdered sugar 20 11.36 egg 15 8.52 grease 50 28.41 total 176 100

[0194] Determination of biscuit odor, hardness and brittleness

[0195] The biscuit smell was directly sniffed with the nose, and its hardness and brittleness were analyzed with a texture analyzer. The measuring conditions were: P / 30R probe; speed before test: 2.0 mm / s; test speed: 1.0 mm / s; speed after test: 2.0 mm / s; compression: 30%.

[0196] The fishy smell, hardness, crispness and DHA baking loss of the biscuits are shown in Table 6 below.

[0197] Table 6

[0198]

[0199]

[0200] From the results in Table 6, it can be seen that the hardness and crispness of the biscuits prepared by baking fats 1 to 10 are not significantly different; the biscuits prepared by baking fats 5 to 10 have a slight fishy smell, and the DHA baking loss is large, all above 15%, and the baking fats 9-10 are even as high as 30%, while the biscuits prepared by baking fats 1 to 4 not only have no fishy smell, but also the DHA baking loss is significantly reduced, less than 10%. This shows that the oil composition prepared by Examples 1 to 4 of the present invention achieves effective embedding of DHA, not only masks its fishy smell, but also significantly improves the stability of DHA and greatly reduces the baking loss of DHA.

[0201] 4. Evaluate the application of oil composition in bread baking

[0202] The bread recipe is shown in Table 7 and is prepared as follows:

[0203] (1) Raw material preparation: Mix the dry ingredients in the recipe in a dough mixer;

[0204] (2) Add moist ingredients and beat until the dough is stretchable;

[0205] (3) Add oil, mix the oil and dough evenly, and beat until gluten is formed;

[0206] (4) The kneaded dough is allowed to relax at room temperature for 20-30 minutes;

[0207] (5) Split and shape, and continue to relax at room temperature for 20-30 minutes;

[0208] (6) Place in a proofing box at a temperature of 33-35°C and a humidity of 75% and proof for 1 hour;

[0209] (7) Baking: Place in oven, set upper heat to 200°C, lower heat to 175°C, and bake for 30 minutes.

[0210] Table 7

[0211]

[0212]

[0213] Bread odor determination

[0214] Sniff directly with your nose.

[0215] Determination of bread appearance (height, height-to-diameter ratio and volume-to-weight ratio)

[0216] The height, width (diameter) and mass of bread and steamed buns were measured by a volume meter, and their height-to-diameter ratio and volume-to-mass ratio were calculated. The results are shown in Table 8.

[0217] Bread texture determination

[0218] First, the prepared bread sample was cut into slices of 10 mm thickness using a bread slicer, and then the TPA test was performed. The bread test conditions were as follows:

[0219] Probe: P / 36R cylindrical flat-bottom probe; speed before test: 1.0mm / s; test speed: 5.0mm / s; speed after test: 5.0mm / s, the probe presses down 10.00mm after sensing 5.0g force.

[0220] The fishy smell, appearance (height, height-to-diameter ratio and volume-to-mass ratio), texture and DHA baking loss of bread are shown in Table 8 below.

[0221] Table 8

[0222]

[0223] From the results in Table 8, it can be seen that the bread prepared with baking fats 1 to 10 has no significant difference in appearance and texture, the bread prepared with baking fats 5 to 10 has a slight fishy smell, and the DHA baking loss is relatively high, all higher than 17%, and the baking fats 9-10 are even close to 40%, while the bread prepared with baking fats 1 to 4 has no fishy smell, and the DHA baking loss is significantly reduced, less than 12%. This shows that the oil composition prepared in Examples 1 to 4 of the present invention achieves effective embedding of DHA, not only masks its fishy smell, but also significantly improves the stability of DHA, and greatly reduces the baking loss of DHA.

[0224] In summary, the oil composition of the present invention can achieve effective embedding of DHA, which can not only mask the fishy smell of DHA oil, but also significantly improve the stability of DHA. High-temperature baking can greatly reduce the baking loss of DHA, so it can be used in various foods for DHA fortification.

[0225] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims. At the same time, all the documents mentioned in the present invention are cited as references in this application, just as each document is cited as reference separately.

Claims

1. An embedding agent comprising omega-3 polyunsaturated fatty acids, a gelling agent, gellan gum, calcium ions, polyglycerol fatty acid esters and water; wherein: The gelling agent is selected from any one, any two or all three of monoglyceride, phospholipid and sucrose ester; the gellan gum has the following characteristics: the acyl content is 4.5-7%, wherein the glycerol acyl content is greater than 3%, and the acetyl content is greater than 1%.

2. The embedding agent according to claim 1, characterized in that The embedding agent has one or more of the following characteristics: The Omega-3 polyunsaturated fatty acids include one or more of docosahexaenoic acid, eicosapentaenoic acid and α-linolenic acid, preferably docosahexaenoic acid; The phospholipids include sunflower lecithin and soybean lecithin; In the gellan gum, the content of glycerol acyl is 3.3-5.0%, such as 3.3-4.5%, and the content of acetyl is 1.2-2.0%, such as 1.4-1.9%; preferably, the gellan gum contains 3.3-4.5% glycerol acyl and 1.4-1.9% acetyl, and the total acyl content is between 4.7 and 6.4%; The calcium ions are provided by water-soluble calcium salts, such as calcium lactate, calcium chloride or any mixture thereof; and The HLB value of the polyglycerol fatty acid ester is between 6 and 8.

3. The embedding agent according to claim 1 or 2, characterized in that The embedding agent has one or more of the following characteristics: Based on the total weight of the embedding agent, the total amount of Omega-3 polyunsaturated fatty acids contained in the embedding agent is ≥4%, preferably ≥5%; preferably, the total amount of Omega-3 polyunsaturated fatty acids contained in the embedding agent is 4 to 10%, such as 4.5 to 9.0%; The content of the gelling agent is 0.05-0.8%, 0.2-1.2% or 0.2-0.8% based on the total weight of the embedding agent; The content of gellan gum is 0.15-1.2%, 0.3-1.2% or 0.15-1.0% based on the total weight of the embedding agent; The content of the calcium source such as water-soluble calcium salt providing the calcium ions is 0.015-0.4%, 0.08-0.4% or 0.15-0.4% based on the total weight of the embedding agent; Based on the total weight of the embedding agent, the content of the polyglycerol fatty acid ester is 0.15-2.5%, 0.15-1.0%, 0.3-2.5% or 0.5-2.5%.

4. The embedding agent according to any one of claims 1 to 3, characterized in that The embedding agent contains, based on its total weight: more than 4% of Omega-3 polyunsaturated fatty acids, preferably more than 4% of DHA, 0.05-1.2% of a gelling agent, 0.1-1.5% of gellan gum, 0.01-0.5% of a calcium source, 0.1-3% of a polyglycerol fatty acid ester and the balance of water; Preferably, the Omega-3 polyunsaturated fatty acids are provided by algae oil; preferably, based on the total weight of the embedding agent, the embedding agent contains 9-23% algae oil; preferably, based on its total weight, the embedding agent contains: 9-23% algae oil, 0.05-1.2% gelling agent, 0.15-1.2% gellan gum, 0.015-0.4% calcium source, 0.15-2.5% polyglycerol fatty acid ester and the remainder water.

5. The embedding agent according to any one of claims 1 to 4, characterized in that The embedding agent contains an oil phase and an aqueous phase, wherein, based on the total weight of the embedding agent, the content of the oil phase is 8-30%, such as 9-25%, and the content of the aqueous phase is 70-92%, such as 75-91%; wherein the oil phase contains algae oil and a gelling agent, and the aqueous phase contains gellan gum, a calcium source, an emulsifier and water.

6. The method for preparing the embedding agent according to any one of claims 1 to 5, characterized in that: The preparation method comprises: preparing an oil phase containing omega-3 polyunsaturated fatty acids, especially DHA-containing oil (such as algae oil) and a gelling agent; mixing gellan gum, polyglycerol fatty acid ester and water to obtain an aqueous phase; adding a calcium source for providing calcium ions to the aqueous phase, stirring evenly, and then dripping the aqueous phase into the oil phase to prepare the embedding agent; Preferably, the preparation method comprises: (1) mixing oil (such as algae oil) and gelling agent at 70-90°C to prepare an oil phase; (2) stirring a mixture of gellan gum and water at 70-90°C for 5-60 minutes, then adding polyglycerol fatty acid ester, cooling to 40-60°C after being evenly dispersed, to prepare an aqueous phase; (3) adding a calcium source to the aqueous phase, stirring evenly, then dripping the aqueous phase into the oil phase, stirring while dripping, and cooling to room temperature; thereby preparing the embedding agent.

7. A fat composition comprising the embedding agent according to any one of claims 1 to 5 and a base oil; Preferably, the oil composition is baking oil, and the base oil contained therein is baking oil, including shortening, margarine, vegetable oil, animal oil and mixtures thereof; Preferably, the vegetable oil comprises one or more of rice oil, sunflower oil (such as high oleic sunflower oil), rapeseed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil and cocoa butter, or its fractionation products, self-esterification products or esterification products of two or more oils; Preferably, the animal oil comprises one or more of lard, chicken fat, sheep fat, fish oil and beef tallow; Preferably, in the oil composition, the content of the embedding agent is 5 to 30 wt% or 10 to 25 wt%; Preferably, the content of DHA in the oil composition is 0.5-2%.

8. Select from the following applications: Use of the embedding agent according to any one of claims 1 to 5 or the oil composition according to claim 7 for increasing the room temperature stability and high temperature stability of food, improving the retention rate of DHA in food and / or reducing the fishy smell in food; Use of gellan gum and / or gelling agent in encapsulating Omega-3 polyunsaturated fatty acids, especially DHA, or in masking the fishy smell of DHA oil and / or improving the stability of DHA; Use of gellan gum and / or gelling agent in preparing a preparation for encapsulating omega-3 polyunsaturated fatty acids, especially DHA, or in preparing an encapsulation preparation for masking the fishy smell of DHA oil and / or improving the stability of DHA; Use of gellan gum and / or gelling agent in the preparation of an embedding agent containing Omega-3 polyunsaturated fatty acids, especially DHA, in which the fishy smell of DHA oil is masked and / or the stability of DHA is improved; Preferably, the gellan gum and the gelling agent are as described in claim 1.

9. A method for masking the fishy smell of DHA oil and / or improving the stability of DHA, the method comprising the step of mixing gellan gum and a gelling agent with DHA to embed DHA; wherein: The gelling agent is selected from any one, any two or all three of monoglyceride, phospholipid and sucrose ester; wherein the gellan gum has the following characteristics: the acyl content is 4.5-7%, wherein the glycerol acyl content is greater than 3%, and the acetyl content is greater than 1%; Preferably, the embedding is performed using oil gel technology and hydrogel technology; Preferably, the phospholipids include sunflower lecithin and soybean lecithin; Preferably, in the gellan gum, the content of glycerol acyl is 3.3-5.0%, such as 3.3-4.5%, and the content of acetyl is 1.2-2.0%, such as 1.4-1.9%; preferably, the gellan gum contains 3.3-4.5% glycerol acyl and 1.4-1.9% acetyl, and the total acyl content is between 4.7 and 6.4%; Preferably, the method comprises: preparing an oil phase containing DHA-containing oil (such as algae oil) and a gelling agent; mixing gellan gum, polyglycerol fatty acid ester and water to prepare an aqueous phase; adding a calcium source for providing calcium ions to the aqueous phase, stirring evenly, and then dropping the aqueous phase into the oil phase and mixing evenly, wherein the preparation prepared in this way can mask the fishy smell of DHA oil and / or improve the stability of DHA; Preferably, the method comprises: (1) mixing fat (such as algae oil) and a gelling agent at 70 to 90° C. to prepare an oil phase; (2) stirring a mixture of gellan gum and water at 70 to 90° C. for 5 to 60 minutes, then adding polyglycerol fatty acid ester, cooling to 40 to 60° C. after being evenly dispersed, to prepare an aqueous phase; (3) adding a calcium source to the aqueous phase, stirring evenly, then dripping the aqueous phase into the oil phase, stirring at a speed of 100 to 250 rpm while dripping, and cooling to room temperature.

10. A food, comprising the embedding agent according to any one of claims 1 to 5, or the oil and fat composition according to claim 7; preferably, the food is a baked food, preferably selected from: biscuits, bread, cakes, pastries, toasts, moon cakes, shortbreads, pies, muffins and puffs.

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