Beta-carotene oleogel and preparation method thereof

Abstract

The invention belongs to the field of food technology processing and grease health, and particularly relates to beta-carotene oleogel prepared from xylitol fatty acid ester and a preparation method of the beta-carotene oleogel. The beta-carotene oleogel provided by the invention is mainly prepared from edible oil, self-made xylitol fatty acid ester and beta-carotene. According to the invention, the self-made xylitol fatty acid ester is adopted as the oil gel, the oil gel can be formed at a relatively low mass concentration of 3wt.%, the use concentration of the oil gel is lower than that of the oil gel on the market at present, and the food safety of the oil gel is improved. Meanwhile, experiments prove that the oleogel formed by adopting the self-made xylitol fatty acid ester has a very good protection effect and delivery capacity on beta-carotene, targeted release of beta-carotene in small intestines can be realized, and development of accurate release and directional delivery of nutritional ingredients in human bodies in the field of food science is promoted.

Description

Technical Field

[0001] The present invention belongs to the fields of food technology processing and oil health, and specifically relates to a β-carotene oleogel made of xylitol fatty acid ester and a preparation method thereof. Background Art

[0002] In recent years, solid fats such as lard and partially hydrogenated vegetable oils have been widely used in food processing due to their superior mechanical properties, structural stability, and ideal taste. However, these solid fats contain a large amount of saturated fatty acids (SFAs) or trans fatty acids (TFAs), and their intake has been proven to be closely related to metabolic diseases such as cardiovascular diseases and diabetes. With the popularization of the concept of healthy diet, reducing the intake of SFAs and TFAs in the diet has become a common goal of the global food industry. For example, the plan of "eliminating industrial TFAs" proposed by the World Health Organization (WHO) has further promoted this trend. However, the technical challenge of completely replacing solid fats is that many healthy vegetable oils such as olive oil, which are rich in unsaturated fatty acids, are liquid at room temperature and lack the unique structure and texture of solid fats, making it difficult to meet the taste requirements of consumers.

[0003] In recent years, with the development of food technology, oleogels have been regarded as a very promising solution. An oleogel refers to the gelation of liquid oil under the action of an oleogelator, which can endow vegetable oil with physical properties similar to those of solid fat without changing its chemical properties. This material not only has good viscoelasticity and structural stability but also can retain the healthy characteristics of liquid oils, providing an environmentally friendly and healthy alternative for the food industry.

[0004] Patent document CN114467997A discloses a method for preparing a zero-trans low-saturated fatty acid oleogel using glycerol monostearate. However, this method requires the addition of a relatively high concentration (10 wt.%) of glycerol monostearate to form an effective gel network, which may increase the product cost and affect the texture, and an excessive addition amount may also cause consumers' concerns about health.

[0005] Patent document CN111248300A discloses a novel composite edible oleogel and a preparation method thereof. This method prepares an oleogel with good stability and transparency by compounding lecithin with other gelators. However, this method requires the addition of at least 10 wt.% or 20 wt.% of the composite gelator, which poses a safety hazard.

[0006] Patent document CN114158733A discloses a method for preparing antioxidant oil gels using protein denaturation particles. This method relies on protein denaturation particles, and the source may be limited to specific protein raw materials, which may increase production costs. In addition, the functional stability of denatured proteins may be affected by environmental factors such as pH value and ionic strength, severely limiting the applicability of the product in various food systems.

[0007] Patent document CN113768136A discloses a method for forming nano-scale oil gels using whey protein, sunflower oil and emulsifiers. The whey protein used in this method is derived from dairy products and is not suitable for consumers with lactose intolerance. In addition, the production of nano-scale oil gels requires freeze-drying and fine emulsification, and the equipment cost is relatively high, making it difficult to meet the low-cost production requirements. Summary of the Invention

[0008] In order to solve the defects of the prior art, the present invention provides a β-carotene oil gel prepared with a novel xylitol fatty acid ester as an oil gelling agent. This β-carotene oil gel not only has the advantages of low oil gelling agent content and high food safety, but also has the function of protecting and delivering β-carotene, realizing the targeted release of β-carotene in the small intestine and promoting the development of the food science field in the targeted delivery of nutrients.

[0009] The specific technical solution of the present invention is as follows:

[0010] The present invention provides a β-carotene oil gel, which includes the following components and their contents:

[0011] The β-carotene oil gel is mainly composed of edible oil, xylitol fatty acid ester and β-carotene; the mass ratio of the xylitol fatty acid ester to the edible oil is (3 - 10):100, and the mass ratio of the β-carotene to the edible oil is (0.08 - 0.2):100.

[0012] Further, the mass ratio of the xylitol fatty acid ester to the edible oil is (3 - 10):100, such as 3:100, 4:100, 5:100, 6:100, 7:100, 8:100, 9:100, 10:100, etc., and the preferred mass ratio is 5:100.

[0013] Further, the mass ratio of the β-carotene to the edible oil is (0.08 - 0.2):100, such as 0.08:100, 0.1:100, 0.15:100, 0.2:100, etc., and the preferred mass ratio is 0.1:100.

[0014] Further, the edible oil is olive oil.

[0015] Furthermore, the preparation method of the xylitol fatty acid ester is as follows:

[0016] Step A: Mix xylitol with fatty acid vinyl ester / acid evenly, then add the tert-butanol / pyridine mixture, and stir magnetically at a temperature of 55 - 65 °C for 8 - 12 min to fully dissolve and obtain a mixture.

[0017] Step B: Add lipase and activated molecular sieve to the mixture obtained in Step A, continuously stir and react at a temperature of 55 - 65 °C for 35 - 40 h. After the reaction ends, filter while it is hot, take the filter cake, wash it with ethyl acetate, collect the filtrate, remove the solvent, and obtain an oily crude product.

[0018] Step C: Purify the oily crude product obtained in Step B, remove the solvent, and obtain a white solid product.

[0019] Furthermore, in Step A, the molar ratio of xylitol to fatty acid vinyl ester / acid is 26.3 mmol:52.6 mmol.

[0020] Furthermore, the fatty acid vinyl ester / acid in Step A includes but is not limited to lauroyl, myristoyl, palmitoyl, stearoyl, oleoyl, and erucoyl.

[0021] Furthermore, in Step A, the material-liquid ratio of xylitol to the tert-butanol / pyridine mixture is 1 g:12.5 mL, and the tert-butanol / pyridine mixture is composed of tert-butanol and pyridine mixed in a volume ratio of 1:1.2.

[0022] Furthermore, the lipase in Step B is Novozym 435 enzyme, and the addition amount of the lipase is 28 - 35% of the total mass of xylitol and fatty acid vinyl ester / acid. The addition amount of the lipase is further preferably 30% of the total mass of xylitol and fatty acid vinyl ester / acid.

[0023] Furthermore, in Step B, the addition amount of the activated molecular sieve is 18 - 25% of the total mass of xylitol and fatty acid vinyl ester / acid. The addition amount of the activated molecular sieve is further preferably 20% of the total mass of xylitol and fatty acid vinyl ester / acid.

[0024] Furthermore, the purification step in Step C is: Purify using flash column chromatography, set the gradient elution as 100% dichloromethane, dichloromethane / methanol = 24 / 1 to dichloromethane / methanol = 23 / 2, and use thin-layer chromatography to detect the purified components in real time. The developing agent for the thin-layer chromatography is: dichloromethane / methanol = 3 / 17, R f = 0.4.

[0025] In addition, the present invention also provides a method for preparing the β-carotene oil gel, and the specific steps are as follows:

[0026] Add xylitol fatty acid ester to edible oil and stir evenly. After heating at a temperature of 85-95 °C for 12-16 min, add β-carotene and stir evenly to obtain a mixture. Then heat the mixture to 135-145 °C. After complete dissolution, let it cool naturally at room temperature to obtain the product.

[0027] Currently, sugar esters are mainly used as emulsifiers in the food industry. The characteristics of sugar esters such as surface activity, biodegradability, and food safety have attracted the attention of the inventors. The inventors first proposed the idea of applying sugar esters to oil gels. In view of the food health concerns caused by high-sugar-content foods, developing edible sugar esters with low-sugar characteristics and using them as oil gelling agents has important value for the food industry.

[0028] Therefore, the inventors have studied and developed a new type of oil gelling agent, which is prepared by reacting xylitol with fatty acid vinyl ester / acid. The prepared xylitol fatty acid ester has the advantages of biodegradability, high structural stability, and low-sugar characteristics. When the inventors used the self-made xylitol fatty acid ester as an oil gelling agent, it was found that the xylitol fatty acid ester could form a stable oil gel at a relatively low concentration of 3 wt.%. This oil gel has good elasticity and shear resistance and is an ideal edible material. At the same time, the prepared 3 wt.% concentration of oil gel still does not flow freely in an inverted borosilicate glass tube after being stored at 25 °C and 4 °C for 60 days, showing high stability.

[0029] In addition, the inventors also found that the oil gel formed by the self-made xylitol fatty acid ester has good protective effect and delivery ability on β-carotene. Experimental results show that: the retention rate of β-carotene in the β-carotene oil gel formed at a concentration of 5 wt.% is greater than 40% after being stored at 25 °C for 12 days, and the retention rate of β-carotene in the β-carotene oil gel stored at 4 °C for 30 days is greater than 80%, indicating that the oil gel has good protective effect on β-carotene. In the simulated gastrointestinal digestion experiment, it was found that the release rate of β-carotene in the 5 wt.% concentration of β-carotene oil gel in the gastric stage is only 5%-10%, while it reaches 65%-75% in the small intestine stage, indicating that the oil gel can effectively avoid the premature release of β-carotene in the gastric digestion stage and achieve targeted delivery to the intestine.

[0030] In summary, compared with the prior art, the β-carotene oil gel provided by the present invention has the following advantages:

[0031] (1) The β-carotene oleogel provided by the present invention has the characteristics of low oleogel content, high stability and high safety. At the same time, it also has the advantages of simple preparation process and high repeatability, being suitable for large-scale production and application.

[0032] (2) The β-carotene oleogel provided by the present invention has good protection and delivery capabilities for β-carotene, can achieve targeted release of β-carotene in the small intestine, and promotes the development of the food science field in the aspect of precise release and directional delivery of nutritional components in the human body. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 1H NMR spectrum of 1-O-xylitol laurate (1) (using CDCl 1 as the solvent). 3

[0034] Figure 2 13C NMR spectrum of 1-O-xylitol laurate (1) (using CDCl 13 as the solvent). 3

[0035] Figure 3 HMBC spectrum of 1-O-xylitol laurate (1) (using CDCl 3 as the solvent).

[0036] Figure 4 1H NMR spectrum of 1-O-xylitol myristate (2) (using CDCl 1 as the solvent). 3

[0037] Figure 5 13C NMR spectrum of 1-O-xylitol myristate (2) (using CDCl 13 as the solvent). 3

[0038] Figure 6 1H NMR spectrum of 1-O-xylitol palmitate (3) (using DMSO-d 1 as the solvent). 6

[0039] Figure 7 13C NMR spectrum of 1-O-xylitol palmitate (3) (using DMSO-d 13 as the solvent). 6

[0040] Figure 8 1H NMR spectrum of 1-O-xylitol stearate (4) (using DMSO-d 1 as the solvent). 6 ​​​​​​​

[0041] Figure 9 for the 13 13C NMR spectrum of 1-O-xylitol stearate (4) (using DMSO-d 6 as the solvent).

[0042] Figure 10 for the 1 1H NMR spectrum of 1-O-xylitol oleate (5) (using CDCl 3 as the solvent).

[0043] Figure 11 for the 13 13C NMR spectrum of 1-O-xylitol oleate (5) (using CDCl 3 as the solvent).

[0044] Figure 12 for the 1 1H NMR spectrum of 1-O-xylitol erucate (6) (using CDCl 3 as the solvent).

[0045] Figure 13 for the 13 13C NMR spectrum of 1-O-xylitol erucate (6) (using CDCl 3 as the solvent).

[0046] Figure 14 Appearance diagrams of oleogels formed by olive oil with esters 1 to 4 and ester 6 at a mass concentration of 3 wt.% stored at 25 °C and 4 °C for 60 days, respectively.

[0047] Figure 15 Appearance diagrams of oleogels formed by olive oil with ester 5 at mass concentrations of 3 wt.%, 5 wt.% and 10 wt.%, respectively.

[0048] Figure 16 Microscopic structure diagrams of oleogels formed by olive oil with esters 1 to 4 and ester 6 at a mass concentration of 3 wt.%, respectively.

[0049] Figure 17 Diagrams of the detection results of the rheological properties of the oleogel.

[0050] Figure 18 Appearance result diagrams of 5 wt.% concentration β-carotene oleogels of 6-5wt.%-1, 6-5wt.%-2, 6-5wt.%-3, 6-5wt.%-4 and 6-5wt.%-6 prepared in Example 6 placed in a 4 °C simulated environment for 2 months.

[0051] Figure 19Retention rate results of β-carotene in 5wt.% concentration β-carotene oleogels of 6-5wt.%-1, 6-5wt.%-2, 6-5wt.%-3, 6-5wt.%-4 and 6-5wt.%-6 respectively prepared in Example 6 during storage at 25°C and 4°C.

[0052] Figure 20 Release rate results of β-carotene and free fatty acids in 5wt.% concentration β-carotene oleogels of 6-5wt.%-1, 6-5wt.%-2, 6-5wt.%-3, 6-5wt.%-4 and 6-5wt.%-6 respectively prepared in Example 6. Detailed implementation manners

[0053] The present invention will be further described below through the description of specific implementation manners. However, this is not a limitation of the present invention. Those skilled in the art can make various modifications or improvements according to the basic idea of the present invention, but as long as they do not depart from the basic idea of the present invention, they are all within the scope of the present invention. The materials involved in the present invention are all food grades and can be obtained through commercial purchase or conventional technical means in the art.

[0054] Example 1. Synthesis of a series of xylitol fatty acid esters

[0055] (1) Raw material components and reaction process of the series of xylitol fatty acid esters:

[0056] The raw material components and reaction process of the series of xylitol fatty acid esters are shown in Table 1:

[0057] Table 1 Raw material components and reaction process of the series of xylitol fatty acid esters

[0058]

[0059] (2) Preparation process of the series of xylitol fatty acid esters:

[0060] Step A. According to the formula in Table 1, add xylitol and a series of fatty acid vinyl esters / acids into a 250 mL round-bottom flask, add 50 mL of a tert-butanol / pyridine mixture, and the tert-butanol / pyridine mixture is composed of tert-butanol and pyridine mixed at a volume ratio of 1:1.2. Then, under the condition of a temperature of 60°C, stir magnetically for 10 min to fully dissolve and obtain a mixture.

[0061] Step B. Add Novozym 435 enzyme and activated molecular sieve into the mixture prepared in Step A. The addition amount of the Novozym 435 enzyme is 30% of the total mass of xylitol and fatty acid vinyl esters / acids, and the activated The addition amount of the molecular sieve is 20% of the total mass of xylitol and fatty acid vinyl ester / acids. Then, under the condition of a temperature of 60 °C, continuous stirring reaction is carried out for 36 h. After the reaction ends, filtration is carried out while it is hot. The filter cake is taken, washed with ethyl acetate, the filtrate is collected, and the solvent is removed using a rotary evaporator to obtain an oily crude product;

[0062] Step C: Purify the oily crude product prepared in Step B using flash column chromatography. Set the gradient elution to 100% dichloromethane, dichloromethane / methanol = 24 / 1 to dichloromethane / methanol = 23 / 2. Use thin layer chromatography (TLC) to detect the purified components in real time, and collect the organic liquid (dichloromethane / methanol = 3:17) with R f = 0.4 in TLC, and use a rotary evaporator to remove the solvent to obtain a white solid product (named ester 1-6 according to the chain length).

[0063] Example 2. Oil gel with a concentration of 3 wt.%

[0064] (1) The formula of the oil gel with a concentration of 3 wt.% is shown in Table 2:

[0065] Table 2. Formula of the oil gel with a concentration of 3 wt.%

[0066]

[0067] (2) Preparation process of the oil gel with a concentration of 3 wt.%:

[0068] According to the formula table in Table 2, the xylitol fatty acid esters prepared in Example 1 are respectively added to 10 mL glass bottles filled with olive oil. Then, it is heated at 90 °C for 15 min to fully dissolve. After that, the glass bottles are transferred to room temperature and naturally cooled to form the corresponding oil gels.

[0069] Example 3. Oil gel with a concentration of 5 wt.%

[0070] (1) The formula of the oil gel with a concentration of 5 wt.% is shown in Table 3:

[0071] Table 3. Formula of the oil gel with a concentration of 5 wt.%

[0072]

[0073] (2) Preparation process of the oil gel with a concentration of 5 wt.%:

[0074] According to the formula table in Table 3, the xylitol fatty acid esters prepared in Example 1 are respectively added to 10 mL glass bottles filled with olive oil. Then, it is heated at 90 °C for 15 min to fully dissolve. After that, the glass bottles are transferred to room temperature and naturally cooled to form the corresponding oil gels.

[0075] Example 4, Oil Gel with a Concentration of 10 wt.%

[0076] (1) The formulation of the oil gel with a concentration of 10 wt.% is shown in Table 4 as follows:

[0077] Table 4 Formulation of Oil Gel with a Concentration of 10 wt.%

[0078]

[0079] (2) Preparation process of the oil gel with a concentration of 10 wt.%:

[0080] According to the formulation in Table 4, the xylitol fatty acid ester prepared in Example 1 was added to 10 mL glass bottles filled with olive oil respectively. Then, it was heated at 90 °C for 15 min to dissolve completely. After that, the glass bottles were transferred to room temperature and cooled naturally to form the corresponding oil gel.

[0081] Example 5, β-Carotene Oil Gel with a Concentration of 3 wt.%

[0082] (1) The formulation of the β-carotene oil gel with a concentration of 3 wt.% is shown in Table 5 as follows:

[0083] Table 5 Formulation of β-Carotene Oil Gel with a Concentration of 3 wt.%

[0084]

[0085]

[0086] (2) Preparation process of the β-carotene oil gel with a concentration of 3 wt.%:

[0087] According to the formulation in Table 5, the xylitol fatty acid ester prepared in Example 1 was added to 10 mL glass bottles filled with olive oil respectively. Then, it was heated at 90 °C for 15 min to dissolve completely to obtain a mixture. Then, β-carotene was added to the glass bottles containing the mixture. Next, the glass bottles were heated to 140 °C to ensure complete dissolution. After dissolution, the glass bottles were transferred to room temperature and cooled naturally to form the corresponding β-carotene oil gel.

[0088] Example 6, β-Carotene Oil Gel with a Concentration of 5 wt.%

[0089] (1) The formulation of the β-carotene oil gel with a concentration of 5 wt.% is shown in Table 6 as follows:

[0090] Table 6 Formulation of β-Carotene Oil Gel with a Concentration of 5 wt.%

[0091]

[0092] (2) Preparation process of β - carotene oleogel with a concentration of 5 wt.%:

[0093] According to the formulation table in Table 6, add the xylitol fatty acid ester prepared in Example 1 into 10 mL glass bottles filled with olive oil respectively. Then, heat it at 90 °C for 15 min to fully dissolve and obtain a mixture. Next, add β - carotene to the glass bottle containing the mixture. Then, heat the glass bottle to 140 °C to ensure its complete dissolution. After the dissolution is completed, transfer the glass bottle to room temperature and let it cool naturally to form the corresponding β - carotene oleogel.

[0094] Example 7, β - carotene oleogel with a concentration of 10 wt.%

[0095] (1) The formulation of the β - carotene oleogel with a concentration of 10 wt.% is shown in Table 7:

[0096] Table 7 Formulation of β - carotene oleogel with a concentration of 10 wt.%

[0097]

[0098] (2) Preparation process of β - carotene oleogel with a concentration of 10 wt.%:

[0099] According to the formulation table in Table 7, add the xylitol fatty acid ester prepared in Example 1 into 10 mL glass bottles filled with olive oil respectively. Then, heat it at 90 °C for 15 min to fully dissolve and obtain a mixture. Next, add β - carotene to the glass bottle containing the mixture. Then, heat the glass bottle to 140 °C to ensure its complete dissolution. After the dissolution is completed, transfer the glass bottle to room temperature and let it cool naturally to form the corresponding β - carotene oleogel.

[0100] Experimental Example 1, Structural analysis of xylitol fatty acid ester

[0101] 1. Experimental method:

[0102] Characterize the products of ester 1, ester 2, ester 3, ester 4, ester 5 and ester 6 prepared in Example 1 respectively using 1 H NMR, 13 C{ 1 H} and HMBC NMR spectra as well as mass spectrometry.

[0103] 2. Experimental results:

[0104] The experimental results are as shown in Figure 1 and Figure 13 shown.

[0105] Figure 1For the 1 1H NMR spectrum of 1-O-xylitol laurate (1) (using CDCl 3 as the solvent); Figure 2 For the 13 13C NMR spectrum of 1-O-xylitol laurate (1) (using CDCl 3 as the solvent); Figure 3 For the HMBC spectrum of 1-O-xylitol laurate (1) (using CDCl 3 as the solvent); Figure 4 For the 1 1H NMR spectrum of 1-O-xylitol myristate (2) (using CDCl 3 as the solvent); Figure 5 For the 13 13C NMR spectrum of 1-O-xylitol myristate (2) (using CDCl 3 as the solvent); Figure 6 For the 1 1H NMR spectrum of 1-O-xylitol palmitate (3) (using DMSO-d 6 as the solvent); Figure 7 For the 13 13C NMR spectrum of 1-O-xylitol palmitate (3) (using DMSO-d 6 as the solvent); Figure 8 For the 1 1H NMR spectrum of 1-O-xylitol stearate (4) (using DMSO-d 6 as the solvent); Figure 9 For the 13 13C NMR spectrum of 1-O-xylitol stearate (4) (using DMSO-d 6 as the solvent); Figure 10 For the 1 1H NMR spectrum of 1-O-xylitol oleate (5) (using CDCl 3 as the solvent); Figure 11 For the 13 13C NMR spectrum of 1-O-xylitol oleate (5) (using CDCl 3 as the solvent); Figure 12 For the 1 1H NMR spectrum of 1-O-xylitol erucate (6) (using CDCl 3 as the solvent); Figure 13 For the 13 13C NMR spectrum of 1-O-xylitol erucate (6) (using CDCl 3 as the solvent).

[0106] In Example 1 of the present invention, a series of xylitol fatty acid esters were synthesized using Novozym 435 enzyme, and were named as Ester 1 to Ester 6 in sequence according to the length of their fatty acid side chains (12 to 22 carbons). These products were comprehensively characterized by mass spectrometry and nuclear magnetic resonance spectroscopy (NMR) (purity > 99%, confirmed by NMR analysis). Among them, HMBC spectral analysis confirmed that the esterification reaction occurred at the C-1 position, and the methylene protons at the C-1 position interacted with the carbonyl carbon in the ester group part, thus forming an ester bond binding site. Among them:

[0107] (1) Ester 1: 1-O-xylitol laurate (1): Yield: 52.3%; 1 H NMR (500 MHz, Chloroform-d) δ 4.23 (d, J = 5.7 Hz, 2H, H-1a, H-2), 4.01 (t, J = 4.0 Hz, 1H, H-1b), 3.81 (d, J = 33.2 Hz, 3H, H-5a, H-5b, H-4), 3.65 (s, 1H, H-3), 2.34 (t, J = 7.6 Hz, 2H, H-2'a, H-2'b), 1.62 (p, J = 7.1 Hz, 2H, H-3'a, H-3'b), 1.35–1.20 (m, 16H, -CH 2 -), 0.88 (t, J = 6.8 Hz, 3H, -CH 3 ); 13 C NMR (125 MHz, Chloroform-d) δ 174.46 (C1'), 72.66 (C3), 71.39 (C4), 71.26 (C2), 65.53 (C1), 64.25 (C5), 34.19 (C2'), 31.91 (C10'),

[0108] 29.62, 29.48, 29.34, 29.27, 29.15, 24.89 (C3'), 22.69 (C11'), 14.12 (C12'). MS (ESI, +ve): m / z 357.3 [M+Na + 。

[0109] (2) Ester 2: 1-O-xylitol myristate (2): Yield: 51.2%; 11H NMR (500 MHz, Chloroform-d) δ 4.22–4.14 (m, 2H, H-1a, H-2), 3.95 (td, J=5.8, 2.7 Hz, 1H, H-1b), 3.80–3.76 (m, 1H, H-5a), 3.76–3.69 (m, 2H, H-5b, H-4), 3.60 (t, J=2.7 Hz, 1H, H-3), 2.28 (t, J=7.6 Hz, 2H, H-2'a, H-2'b), 1.56 (p, J=7.3 Hz, 2H, H-3'a, H-3'b), 1.27–1.15 (m, 20H, -CH 2 -), 0.81 (t, J=6.9 Hz, 3H, -CH 3 ); 13 13C NMR (125 MHz, Chloroform-d) δ 174.41 (C1'), 72.57 (C3), 71.54 (C4), 71.30 (C2), 65.57 (C1), 64.31 (C5), 34.18 (C2'), 31.93 (C12'), 29.68, 29.65, 29.60, 29.46, 29.36, 29.25, 29.13, 24.90 (C3'), 22.69 (C13'), 14.12 (C14'). MS (ESI, +ve): m / z 385.2 [M+Na + ;

[0110] (3) Ester 3: 1-O-Xylitol Palmitate (3): Yield: 48.6%; 1 1H NMR (500 MHz, DMSO-d 6 ) δ 4.77 (d, J=5.4 Hz, 1H, H-1a), 4.46 (t, J=5.6 Hz, 1H, OH-3), 4.42 (t, J=5.4 Hz, 1H, OH-2), 4.36 (d, J=6.4 Hz, 1H, OH-4), 4.03 (qd, J=11.2, 5.8 Hz, 2H, H-1b, H-2), 3.73 (dq, J=9.1, 4.7 Hz, 1H, OH-5), 3.52 (h, J=6.1 Hz, 1H, H-4), 3.42 (dq, J=6.7, 4.2, 3.3 Hz, 2H, H-5a, H-5b), 3.35 (dt, J=10.8, 5.3 Hz, 1H, H-3), 2.27 (t, J=7.4 Hz, 2H, H-2'a, H-2'b), 1.51 (p, J=6.9 Hz, 2H, H-3'a, H-3'b), 1.24 (s, 24H, -CH 2 -), 0.85 (t, J=6.8 Hz, 3H, -CH3 ); 13 C NMR (125 MHz, DMSO-d 6 ) δ 172.95 (C1'), 71.69 (C3), 70.47 (C4), 69.55 (C2), 65.71 (C1), 62.55 (C5), 33.50 (C2'), 31.26 (C14'), 29.02, 28.98, 28.87, 28.70, 28.67, 28.46, 24.43 (C3'), 22.06 (C15'), 13.93 (C16'). MS (ESI, +ve): m / z 413.2 [M+Na + .

[0111] (4) Ester 4: 1-O-Xylitol Stearate (4): Yield: 41.6%; 1 H NMR (500 MHz, DMSO-d 6 ) δ 4.77 (d, J = 5.4 Hz, 1H, H-1a), 4.46 (t, J = 5.4 Hz, 1H, OH-3), 4.41 (d, J = 5.3 Hz, 1H, OH-2), 4.36 (d, J = 6.4 Hz, 1H, OH-4), 4.08–3.97 (m, 2H, H-1b, H-2), 3.73 (dq, J = 8.7, 4.6 Hz, 1H, OH-5), 3.52 (q, J = 4.7 Hz, 1H, H-4), 3.46–3.40 (m, 2H, H-5a, H-5b), 3.36 (dd, J = 10.4, 5.1 Hz, 1H, 1H, H-3), 2.27 (t, J = 7.4 Hz, 2H, H-2'a, H-2'b), 1.55–1.47 (m, 2H, H-3'a, H-3'b), 1.23 (s, 28H, -CH 2 -), 0.85 (t, J = 6.8 Hz, 3H, -CH 3 ); 13 C NMR (125 MHz, DMSO-d 6 ) δ 172.94 (C1'), 71.69 (C3), 70.47 (C4), 69.55 (C2), 65.71 (C1), 62.55 (C5), 33.50 (C2'), 31.26 (C16'), 29.00, 28.97, 28.88, 28.70, 28.67, 28.47, 24.43 (C3'), 22.06 (C17'), 13.92 (C18'). MS (ESI, +ve): m / z441.3 [M+Na + .

[0112] (5) Ester 5: 1-O-Xylitol Oleate (5): Yield: 45.2%; 1 H NMR (500 MHz, Chloroform-d) δ 5.38–5.29 (m, 2H, H-9', H-10'), 4.18 (dp, J=11.2, 4.8 Hz, 6H, H-1a, H-2, -OH), 3.94 (td, J=6.6, 5.9, 2.9 Hz, 1H, H-1b), 3.83 (dt, J=8.0, 4.1 Hz, 1H, H-5a), 3.76–3.65 (m, 2H, H-5b, H-4), 3.59 (t, J=3.4 Hz, 1H, H-3), 2.32 (t, J=7.7 Hz, 2H, H-2'a, H-2'b), 2.00 (q, J=6.4 Hz, 4H, H-8'a, H-8'b, H-11'a, H-11'b), 1.60 (q, J=7.1 Hz, 2H, H-3'a, H-3'b), 1.28 (dq, J=18.7, 6.6 Hz, 20H, -CH 2 -), 0.87 (t, J=6.8 Hz, 3H, -CH 3 ); 13 C NMR (125 MHz, Chloroform-d) δ 174.47 (C1'), 130.01 (C9'), 129.68 (C10'), 72.89 (C3), 71.17 (C4), 70.89 (C2), 65.48 (C1), 63.99 (C5), 34.16 (C2'), 31.91 (C8'), 29.78, 29.77, 29.54, 29.34, 29.32, 29.28, 29.20, 27.24, 27.21, 24.88 (C3'), 22.69 (C17'), 14.12 (C18'). MS (ESI, +ve): m / z 439.3 [M+Na + ;

[0113] (6) Ester 6: 1-O-Xylitol Erucate (6): Yield: 46.9%; 11H NMR (300 MHz, Chloroform-d) δ 5.34 (t, J = 4.9 Hz, 2H, H-13', H-14'), 4.19 (d, J = 5.8 Hz, 2H, H-1a, H-2), 3.92 (s, 6H, H-1b, -OH), 3.82 (t, J = 4.4 Hz, 1H, H-5a), 3.71 (d, J = 5.0 Hz, 2H, H-5b, H-4), 3.60 (t, J = 3.3 Hz, 1H, H-3), 2.33 (t, J = 7.6 Hz, 2H, H-2'a, H-2'b), 2.00 (q, J = 6.2 Hz, 4H, H-12'a, H-12'b, H-15'a, H-15'b), 1.60 (t, J = 7.3 Hz, 2H, H-3'a, H-3'b), 1.26 (t, J = 4.7 Hz, 28H, -CH 2 -), 0.92–0.82 (m, 3H, -CH 3 ); 13 13C NMR (75 MHz, Chloroform-d) δ 174.51 (C1'), 129.92 (C13'), 129.87 (C14'), 72.85 (C3), 71.18 (C4), 71.01 (C2), 65.48 (C1), 64.04 (C5), 34.19 (C2'), 31.93 (C12'), 29.83, 29.79, 29.71, 29.64, 29.55, 29.38, 29.34, 29.24, 27.24, 24.89 (C3'), 22.70 (C21'), 14.14 (C22'). MS (ESI, +ve): m / z 495.4 [M+Na + 。

[0114] Experimental Example 2: Formation and Crystal Morphology Detection of Oleogel

[0115] 1. Experimental Materials:

[0116] The oleogels with a concentration of 3 wt.% separately prepared in Example 2 (specifically: 2-3 wt.%-1, 2-3 wt.%-2, 2-3 wt.%-3, 2-3 wt.%-4, 2-3 wt.%-5, and 2-3 wt.%-6), the oleogels with a concentration of 5 wt.% separately prepared in Example 3 (specifically: 3-5 wt.%-1, 3-5 wt.%-2, 3-5 wt.%-3, 3-5 wt.%-4, 3-5 wt.%-5, and 3-5 wt.%-6), and the oleogels with a concentration of 10 wt.% separately prepared in Example 4 (specifically: 4-10 wt.%-1, 4-10 wt.%-2, 4-10 wt.%-3, 4-10 wt.%-4, 4-10 wt.%-5, and 4-10 wt.%-6).

[0117] 2. Experimental methods:

[0118] 2.1 Observation of the appearance of oleogels:

[0119] The oleogels with a concentration of 3 wt.% separately prepared in Example 2, the oleogels with a concentration of 5 wt.% separately prepared in Example 3, and the oleogels with a concentration of 10 wt.% separately prepared in Example 4 were bottled and stored at 25 °C and 4 °C respectively, and the appearance was recorded using an EOS 80D Canon digital camera.

[0120] 2.2 Observation of the microstructure:

[0121] The crystal morphology of the oleogels with a concentration of 3 wt.% separately prepared in Example 2, the oleogels with a concentration of 5 wt.% separately prepared in Example 3, and the oleogels with a concentration of 10 wt.% separately prepared in Example 4 was observed using an Axio A2POL (Carl Zeiss, Germany) polarized light microscope. Approximately 10 mg of each sample was transferred to the center of a microscopic slide, and then a cover slip was placed on it. The obtained samples were used to record images with a 20x objective lens.

[0122] 3. Experimental results:

[0123] 3.1 Results of the appearance observation of oleogels:

[0124] The results of the appearance observation of oleogels are as shown in Figure 14 and Figure 15 wherein: Figure 14 are the appearance diagrams of the oleogels formed by olive oil and esters 1 to 4 and ester 6 with a mass concentration of 3 wt.% stored at 25 °C and 4 °C for 60 days. Figure 15 are the appearance diagrams of the oleogels formed by olive oil and ester 5 with mass concentrations of 3 wt.%, 5 wt.%, and 10 wt.%. From Figure 14 and Figure 15It can be seen that olive oil formed oil gels with consistent appearances with esters 1 to 4 and ester 6 with a mass concentration of 3 wt.%, respectively, which were characterized by no free flow in an inverted borosilicate glass tube. However, olive oil failed to form a stable oil gel with esters 5 with mass concentrations of 3 wt.% and 5 wt.%, and only formed a gel layer with thickened bottom with ester 5 with a mass concentration of 10 wt.%. This is because of the higher solubility of ester 5 in olive oil rich in oleic acid.

[0125] 3.2 Observation results of microstructure:

[0126] The observation results of the microstructure of the oil gel are as Figure 16 shown. Figure 16 Figure 10 is a microscope structure diagram of the oil gels formed by olive oil with esters 1 to 4 and ester 6 with a mass concentration of 3 wt.%, respectively, where the upper layer is a bright-field micrograph and the lower layer is a polarized light micrograph. It can be seen from Figure 16 that the oil gels of different esters exhibit various crystal morphologies: olive oil and ester 1 and ester 2 form filamentous crystals, olive oil and ester 3 and ester 4 form snowflake-like crystals, and olive oil and ester 6 form rod-like crystals. Longer side chains are usually associated with larger contact surface areas (such as snowflake-like or rod-like crystals), which can enhance intermolecular interactions and thus improve the mechanical strength of the oil gel. While shorter side chains form easily entangled filamentous crystals, increasing the flexibility of the oil gel. Generally speaking, olive oil with esters 1 to 4 and ester 6 stabilize liquid oil by forming diverse crystal morphologies.

[0127] Experimental Example 3 Detection of rheological properties of oil gel

[0128] 1. Experimental materials:

[0129] The 3 wt.% concentration oil gels of 2-3 wt.%-1, 2-3 wt.%-2, 2-3 wt.%-3, 2-3 wt.%-4, and 2-3 wt.%-6 prepared in Example 2, respectively.

[0130] 2. Experimental methods:

[0131] The rheological properties of the 3 wt.% concentration oil gels of 2-3 wt.%-1, 2-3 wt.%-2, 2-3 wt.%-3, 2-3 wt.%-4, and 2-3 wt.%-6 prepared in Example 2 were characterized using a HAAKE MARS60 rheometer (Thermo Fisher, USA), and a 40 mm diameter parallel plate was selected. Transfer about 2 g of the relevant oil gel sample to the surface of the sampling plate and perform a dynamic oscillatory strain sweep in the range of 10 -2 to 10 2 % to determine the linear viscoelastic region (LVR) of the sample. Subsequently, a frequency sweep test was performed at a strain of 1.0% within the linear viscoelastic region, and the setting range was 10-1 to 10 2 Hz, and finally the viscosity (η) of the sample was measured at a shear rate of 0.1 to 100 s -1 . The relevant storage modulus (G′) and loss modulus (G″) were calculated by HAAKE RheoWin Job Manager software.

[0132] 3. Experimental results:

[0133] The experimental results are as Figure 17 shown.

[0134] Figure 17 Figure for the detection results of the rheological properties of the oleogels, where: Figures A and B are the graphs of the storage modulus (G′) and loss modulus (G″) of the oleogels formed by olive oil with esters 1 to 4 and ester 6 at a mass concentration of 3 wt.% under amplitude sweep (A) and frequency sweep (B); Figure C is the viscosity graph of the oleogels formed by olive oil with esters 1 to 4 and ester 6 at a mass concentration of 3 wt.% under the frequency sweep mode.

[0135] It can be seen from Figure 17 that in the strain and frequency sweep modes, the storage modulus (G′) and loss modulus (G″) of all oleogels showed typical non-linear behavior. In the linear viscoelastic region (LVR), G′ was significantly greater than G″, indicating that all the tested samples had elastic properties. Among them, the oleogels prepared from olive oil with esters 3, 4, and 6 showed the highest G′ values, indicating that the oleogels prepared from xylitol fatty acid esters with longer side chains had stronger elasticity. This may be attributed to the strengthening effect of the crystal morphology on the internal structure of the gel. At the same time, it was observed that with the increase of strain, both G′ and G″ showed a downward trend, indicating that the strain destroyed the network structure of the oleogel. In the frequency sweep mode, G′ and G″ increased with the increase of frequency, indicating that the shear resistance of the oleogel was enhanced.

[0136] In addition, all oleogels showed shear thinning characteristics, which may be due to the directional rearrangement of particles under shear, thus reducing the flow resistance.

[0137] Experimental Example 4. Detection of the stability of β-carotene oleogel

[0138] 1. Experimental materials:

[0139] β-carotene oleogels with a concentration of 5 wt.% of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 respectively prepared in Example 6.

[0140] 2. Experimental method:

[0141] 2.1. Observation of the appearance of β-carotene oleogel:

[0142] The 5 wt.% concentration β-carotene oleogels of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 prepared in Example 6 were respectively stored in a simulated environment at 4 °C for 2 months. After that, the glass tubes containing the oleogel samples were inverted, and after stabilizing for 5 minutes, the appearance was recorded using an EOS 80D Canon digital camera.

[0143] 2.2. Detection of the retention rate of β-carotene:

[0144] The 5 wt.% concentration β-carotene oleogels of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 prepared in Example 6 were dissolved using ethanol / n-hexane (1:2 volume ratio) to obtain solutions with concentrations of 0.25 to 2.5 μg / mL. The absorbance at a wavelength of 450 nm was recorded using a UV-visible spectrophotometer, and the calibration curve Y = 0.3398X - 0.0103 (R 2 = 0.9995) was obtained by linearly fitting the concentration and absorbance values. The absorbance of β-carotene during the storage period was detected using the same method as above, and then calculated according to the calibration curve. The retention rate of β-carotene is defined as C 1 / C 0 , where C 1 is the concentration of β-carotene measured after storage, and C 0 is the initial content of β-carotene in the oleogel. The retention amount of β-carotene in the samples stored at 25 °C was measured every 2 days, and the samples stored at 4 °C were measured every 6 days.

[0145] 3. Experimental results:

[0146] The experimental results are as shown in Figure 18 and Figure 19 .

[0147] Figure 18 is the appearance result diagram of the 5 wt.% concentration β-carotene oleogels of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 prepared in Example 6 after being placed in a simulated environment at 4 °C for 2 months. Figure 19 is the retention rate result diagram of β-carotene during the storage of the 5 wt.% concentration β-carotene oleogels of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 prepared in Example 6 at 25 °C (A) and 4 °C (B).

[0148] From Figure 18 it can be seen that the β-carotene oleogels with a concentration of 5 wt.% prepared in Example 6, namely 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4 and 6-5 wt.%-6, still maintained their original forms after being placed at 4 °C for 60 days.

[0149] From Figure 19 it can be seen that after storing the β-carotene oleogels with a concentration of 5 wt.% prepared in Example 6, namely 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4 and 6-5 wt.%-6, for 30 days, the retention rate of β-carotene in the oleogel prepared with ester 4 at 4 °C exceeded 70%. In contrast, the retention rates of the oleogels prepared with esters 1 to 3 and ester 6 were 40% to 60% within 12 days. At 25 °C, the oleogel prepared with ester 4 showed a higher retention rate (reaching 80% after 12 days). This indicates that the oleogel has good protective effects on β-carotene.

[0150] Experimental Example Five: In vitro Release Detection of β-Carotene Oleogel

[0151] 1. Experimental Materials:

[0152] β-carotene oleogels with a concentration of 5 wt.% prepared in Example 6, namely 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4 and 6-5 wt.%-6.

[0153] 2. Experimental Method:

[0154] (1) The release of β-carotene and free fatty acids (FFA) in the oleogel was evaluated using a two-stage digestion model. Transfer 30 mL of SGF solution containing 3.2 mg / mL pepsin to a 100 mL beaker and adjust the pH value to 2.5. Then, add 200 mg of the oleogel sample to each independent beaker and incubate at 37 °C for 120 minutes to simulate gastric digestion. Subsequently, the β-carotene content was determined using the method described in Section 5. To simulate the behavior in the small intestine, adjust the pH value of the gastric digestion solution to 7.0, and add 1.5 mL of artificial SIF, 3.5 mL of bile extract, and 2.5 mL of a solution containing 24 mg / mL pancreatic lipase. Incubate the oleogel sample with the above mixture in a thermostatic shaker at a speed of 300 rpm for 120 minutes, while maintaining the pH value at 7 by adding 0.1 mM aqueous NaOH solution using a 902 Titrando automatic titrator (Metrohm, USA).

[0155] (2) Release of β-carotene: The samples collected during digestion were centrifuged at 14,000 rpm for 20 minutes to obtain an opaque precipitate and a supernatant. The β-carotene content in the supernatant was determined using the above method, and its release rate was expressed as a percentage and defined as C fluid / C initial , where C fluid is the β-carotene concentration measured after digestion, and C initial is the β-carotene concentration initially loaded into the oleogel.

[0156] (3) Release of free fatty acids: The release rate of FFA was calculated by the following formula:

[0157]

[0158] where V NaOH and C NaOH are the volume and concentration of NaOH, respectively, M lipid (879.67 g·moL-1) is the molar mass of the lipid, and W lipid is the total mass of digestible lipids recorded during the simulated intestinal digestion stage.

[0159] 3. Experimental results:

[0160] The experimental results are as Figure 20 shown.

[0161] Figure 20 are the graphs of the release rates of β-carotene and free fatty acids (FFA) in the 5 wt.% concentration β-carotene oleogels of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 prepared in Example 6, respectively. Among them: Figure A is the graph of the release rate of β-carotene in the 5 wt.% concentration β-carotene oleogels of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 prepared in Example 6 during the simulated gastric and small intestinal digestion stages, and Figure B is the graph of the release rate of free fatty acids (FFA) in the 5 wt.% concentration β-carotene oleogels of 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 prepared in Example 6.

[0162] From Figure 20It can be seen that during the simulated gastric digestion stage, the β-carotene oleogels with a concentration of 5 wt.% prepared in Example 6 at 6-5 wt.%-1, 6-5 wt.%-2, 6-5 wt.%-3, 6-5 wt.%-4, and 6-5 wt.%-6 all maintained a phase-separated state; while in the simulated small intestine stage, they rapidly changed to a homogeneous phase. This structural disruption may be due to the action of bile salts, pancreatic enzymes, and surfactants in the small intestine stage, resulting in the release of the β-carotene loaded in the oleogel.

[0163] As can be seen from Figure 20 -A, as the side chain length of the oleogelator increases, its release rates in the gastric and small intestine stages change in a V-shaped and inverted V-shaped manner, respectively. The oleogels prepared with xylitol monoesters containing medium and long-chain fatty acid esters (especially esters 2-4) showed a strong ability for targeted release in the small intestine, with a β-carotene release rate of only 5% - 10% in the gastric stage and reaching 65% - 75% in the small intestine stage. This indicates that the oleogel can be used as a carrier for the controlled release of β-carotene in the small intestine.

[0164] At the same time, as can be seen from Figure 20 -B, the oleogel prepared with the ester having the longest chain length (i.e., ester 6) showed the lowest FFA release rate, while the release rates of the other oleogels were between 75% - 90%, indicating that the relevant internal lipids were effectively digested in the small intestine stage.

[0165] The above embodiments are only illustrative of the principles and effects of the present invention and are not intended to limit the present invention. Any person familiar with this technology can modify or change the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A β-carotene oil gel, characterized in that: Includes the following ingredients and their contents: The beta-carotene oil gel is mainly composed of edible oil, xylitol fatty acid ester and beta-carotene; the mass ratio of the xylitol fatty acid ester to the edible oil is (3-10):100, and the mass ratio of the beta-carotene to the edible oil is (0.08-0.2):

100.

2. The β-carotene oil gel according to claim 1, characterized in that The edible oil is olive oil.

3. The β-carotene oil gel according to claim 1, characterized in that The preparation method of the xylitol fatty acid ester is: Step A, mixing xylitol and fatty acid vinyl ester / acid uniformly, then adding tert-butyl alcohol / pyridine mixed solution, stirring magnetically for 8 to 12 minutes at a temperature of 55 to 65° C., and fully dissolving to obtain a mixture; Step B: lipase and activated Add molecular sieves to the mixture obtained in step A, continue stirring and reacting at a temperature of 55-65°C for 35-40 hours, filter while hot after the reaction is completed, take the filter cake, wash it with ethyl acetate, collect the filtrate, remove the solvent, and obtain an oily crude product; Step C: purify the crude oily product obtained in step B, remove the solvent, and obtain a white solid product.

4. The β-carotene oil gel according to claim 3, characterized in that The molar ratio of xylitol to fatty acid vinyl ester / acid in step A is 26.3 mmoL:52.6 mmoL.

5. The β-carotene oil gel according to claim 3, characterized in that The fatty acid vinyl ester / acid in step A includes but is not limited to lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid and erucic acid.

6. The β-carotene oil gel according to claim 3, characterized in that In the step A, the solid-liquid ratio of xylitol to the tert-butyl alcohol / pyridine mixed solution is 1 g:12.5 mL, and the tert-butyl alcohol / pyridine mixed solution is composed of tert-butyl alcohol and pyridine mixed in a volume ratio of 1:1.

2.

7. The β-carotene oil gel according to claim 3, characterized in that The lipase in step B is Novozym 435 enzyme, and the amount of lipase added is 28-35% of the total mass of xylitol and fatty acid vinyl ester / acid.

8. The β-carotene oil gel according to claim 3, characterized in that The activated The added amount of the molecular sieve is 18-25% of the total mass of xylitol and fatty acid vinyl ester / acid.

9. The β-carotene oil gel according to claim 3, characterized in that The purification step of step C is: purifying by rapid column chromatography, setting the gradient elution to 100% dichloromethane, dichloromethane / methanol = 24 / 1 to dichloromethane / methanol = 23 / 2 (volume ratio), using thin layer chromatography to detect the purified components in real time, the developing solvent of the thin layer chromatography is: dichloromethane / methanol = 3 / 17, R f =0.

4.

10. The method for preparing the β-carotene oil gel according to any one of claims 1 to 9, characterized in that: The specific steps are as follows: Add xylitol fatty acid ester to edible oil and stir evenly, heat at 85-95° C. for 12-16 minutes, add β-carotene and stir evenly to obtain a mixture, then heat the mixture to 135-145° C., and after it is completely dissolved, leave it at room temperature to cool naturally.

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