Preparation method and application of fat substitute with shear responsiveness

Abstract

The invention discloses a preparation method and application of a fat substitute with shear responsiveness, and belongs to the technical field of food industry, an oil gel agent, an oil phase and an additive are mixed, heated and magnetically stirred into a uniform dispersion, the uniform dispersion is placed in a room temperature environment to be cooled, and the oil gel type fat substitute is obtained. Through specific formula design and accurate process control, a weak gel network with controllable rheological properties is constructed by utilizing the synergistic effect of a selected oil phase, an oil gel based on hydrogen-bond interaction and a lubrication-enhanced additive, and the weak gel network can be quickly and controllably broken under the shearing action of simulating oral chewing, so that the chewing effect of the oral cavity is improved. And oil drops in the oral cavity are accurately released, so that a stable lubricating oil film is formed on the surface of the oral cavity, and grease lubrication perception is remarkably improved.

Description

Technical Field

[0001] The present invention relates to the field of food industry, and in particular to a preparation method and application of a fat substitute with shear responsiveness. Background Art

[0002] In the food industry, fat is not only an important source of energy, but also plays a key role in the taste, texture, stability and flavor of food. However, with the improvement of consumers' health awareness, problems such as obesity and cardiovascular disease caused by a high-fat diet have attracted much attention, and the development of low-calorie, highly functional fat substitutes has become a research hotspot in the food field. Traditional fat substitutes mainly include synthetic types (such as sucrose polyesters) and natural types (such as proteins and polysaccharide gels). Natural substitutes often face problems such as unstable texture, large differences in melting properties from natural fats, and insufficient shear responsiveness. Synthetic fat substitutes have limitations in simulating the taste and lubricity of natural fats, making it difficult to meet the application requirements of complex food systems.

[0003] Oleogel is a semi-solid or solid system composed of liquid oil bound by the network structure of an oleogel. It has attracted much attention in the food industry due to its unique lubrication advantages. Existing studies have shown that oleogel can release oil under shear to form a lubricating film, thereby reducing the friction coefficient. For example, protein-stabilized oleogel forms an oil film in plant-based meat through chewing, and its friction coefficient is similar to that of animal fat, and it improves the juiciness and oiliness of plant-based meat. However, existing research on oleogels has mostly focused on high-pressure, long-term lubrication scenarios, while there is insufficient research on low-pressure, short-term dynamic lubrication processes in oral processing. In addition, the performance of oleogels in boundary lubrication and continuous lubrication still needs to be optimized, which is crucial for maintaining low friction during chewing.

[0004] At present, the lubricating properties of oleogel are significantly affected by the molecular structure of the gelling agent and the polarity of the solvent, among which hydrogen bonds and van der Waals forces play a key role in regulating the lubrication efficiency. Although additives (such as surfactants) can enhance the storage modulus and oil holding capacity of oleogel, its dynamic response and sensory properties under oral shear conditions have not been fully studied. In the prior art, the patent with publication number CN114467997B discloses a preparation of a composite double network zero trans low saturated fatty acid oleogel, which is a soft solid with plasticity and semi-solid characteristics and can show plastic-like fat properties, but the method for making oleogel is complicated and the cost is high; the patent with publication number CN107950684B discloses a oleogel rich in unsaturated fatty acids and its preparation method and application, and grease has good oxidative stability and can replace saturated fat and trans fat in some foods, but its potential in sensory optimization has not been deeply explored.

[0005] Based on the above content, a preparation method and application of a fat substitute with shear responsiveness are proposed. Summary of the Invention

[0006] The purpose of the present invention is to provide a preparation method and application of a fat substitute with shear responsiveness, so as to solve the problems in the background technology.

[0007] To achieve the above objectives, the present invention provides a shear-responsive fat substitute. The oleogel-type fat substitute comprises an oil phase, an oleogel, and an additive. The oil phase is at least one or more combinations of medium-chain fatty acid esters, corn oil, peanut oil, sunflower oil, and linseed oil; the oleogel is one or more of ethyl cellulose, phytosterols, glyceryl monostearate, and beeswax; and the additive is one or more combinations of sorbitan laurate, sorbitan monopalmitate, glyceryl monostearate, oleic acid, and oleyl alcohol.

[0008] Preferably, the mass of the oil gel is 6-9% of the mass of the oil phase. The oil gel can gel the oil phase by forming a hydrogen bond or weak interaction network structure, and the network structure is easily broken under the application of shear force.

[0009] Preferably, the mass of the additive accounts for 0.5-3% of the mass of the oil phase.

[0010] The present invention also provides a method for preparing the above-mentioned fat substitute with shear responsiveness, comprising the following steps:

[0011] The oil gel and additives are added to the oil phase in proportion and heated, magnetically stirred into a uniform dispersion, and cooled at room temperature to form a gel network. By controlling the components and proportions of the raw materials, oil gel-type fat substitutes with different functions can be obtained.

[0012] Preferably, the mass of the additive accounts for 0.8 to 2.5% of the mass of the oil phase;

[0013] Additives can synergistically enhance the lubricity of the oleogel and / or promote the rupture of the gel network under shear.

[0014] Preferably, the prepared oil gel type fat substitute has specific rheological properties, which are manifested as follows: in the oscillation rheology test, its storage modulus (G') and loss modulus (G") are G'>G" at low strain, and when a shearing action greater than a specific yield stress or critical strain is applied, G" significantly increases and exceeds G', showing significant strain thinning behavior.

[0015] Preferably, the heating temperature is 150-155° C., 80-90° C., 60-70° C., or 75-85° C., the stirring speed is 300-400 rpm, and the stirring time is 8-10 min.

[0016] Preferably, the cooling process is natural cooling for 20 to 24 hours.

[0017] The present invention also provides an application of the above-mentioned shear-responsive fat substitute, characterized in that the oil gel-type fat substitute is applied to the field of food technology, specifically: the oil gel-type fat substitute is applied as a food ingredient in spreads, food sandwiches, or is directly added to food as a fat substitute, or is used to prepare personalized dysphagia diet products.

[0018] Preferably, the oil gel type fat substitute has a friction coefficient of 0.011 to 0.014 at 37° C. and under a shear load of 1 N, and can quickly release oil droplets to form a lubricating oil film under simulated oral shearing action.

[0019] Preferably, the yield strain of the oil gel type fat substitute is 0.3-1%.

[0020] Preferably, when the oil gel agent is ethyl cellulose, the additive is oleic acid, the oil phase is linseed oil, and the ratio of ethyl cellulose, oleic acid, and linseed oil is 10:3:87, an oil gel with super lubricity and continuous lubrication function in the mouth is prepared, and its friction coefficient is 0.011, providing a high oily feel, and is used as a food ingredient in spreads and food sandwiches.

[0021] Preferably, the oil gel type fat substitute has specific physical structural characteristics, which are manifested in that its internal network structure has controllable porosity or specific micromorphology, which is conducive to the release of oil droplets under shearing action, such as Figure 8 shown.

[0022] Therefore, the preparation method and application of a shear-responsive fat substitute of the present invention have the following beneficial effects:

[0023] (1) The present invention constructs an oleogel with a specific yield stress by optimizing the types and mass concentration ratios of specific oil phases, oleogels, and additives. This structure-function design enables the oleogel network to achieve controllable and rapid disintegration under oral shear. The structural design particularly emphasizes the network construction ability of the oleogel (such as the type based on hydrogen bonding) and the synergistic effect of additives (such as oleic acid). Additives such as oleic acid not only enhance the lubricity of the oleogel itself, but also promote network rupture and oil droplet release under shear, further improving the overall lubrication effect.

[0024] (2) The gel network disintegration mechanism of the present invention ensures that the oil droplets are continuously and appropriately released during oral processing, forming an efficient lubricating oil film; the oil gel of the present invention exhibits excellent ultra-low friction performance under simulated oral shear conditions, and can effectively promote the transition of the lubrication state from the boundary zone to the hydrodynamic lubrication zone, providing a smooth taste similar to traditional fat.

[0025] (3) The oil gel prepared by the present invention can be used as a healthy fat substitute and is widely used in a variety of food systems (such as chocolate, plant-based meat, baked goods, etc.). While reducing saturated fat intake, it greatly improves or maintains the sensory quality of food. In addition, the oil gel has low adhesion, which is beneficial to the palatability and safety of people with dysphagia.

[0026] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The friction curves of the oil gels prepared in Examples 1 to 3 and Comparative Examples 1 to 12 of the present invention are shown, wherein A is a friction diagram, B is a friction curve diagram of Examples 1 to 3, C is a friction curve diagram of Comparative Examples 1 to 3, D is a friction curve diagram of Comparative Examples 4 to 6, E is a friction curve diagram of Comparative Examples 7 to 9, and F is a friction curve diagram of Comparative Examples 10 to 12;

[0028] Figure 2 The structural diagram and molecular interaction diagram of Examples 1-3, wherein A is a medium-chain fatty acid ester, B is corn oil, and C is linseed oil;

[0029] Figure 3 The strain sweep curves and viscosity diagrams of the oil gels prepared in Examples 1 to 3 are shown, wherein A is the strain sweep curve diagram and B is the viscosity diagram;

[0030] Figure 4 The friction curve and microstructure of the oil gel prepared in Example 4, where A is the friction curve and B is the microstructure of linseed oil alone and linseed oil + oleic acid;

[0031] Figure 5 Graph showing the shear responsiveness of the oil gel prepared in Example 4, where A is a structural comparison before and after extrusion, B is the change in shear viscosity with the number of extrusions, C is the oil release rate, and D is the friction coefficient.

[0032] Figure 6 The friction coefficient test diagram of the products of Application Examples 1 and 2, wherein A is Application Example 1 and B is Application Example 2;

[0033] Figure 7 This is a graph showing the results of the International Dysphagia Diet Standardized IDDSI test for Example 4;

[0034] Figure 8 Schematic diagram of the working principle of oil gel. DETAILED DESCRIPTION

[0035] The technical solution of the present invention is further described below with reference to the accompanying drawings and embodiments.

[0036] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments.

[0037] The detection methods used in the following examples and comparative examples are all conventional detection methods in the art.

[0038] Example 1

[0039] This embodiment prepares a fat substitute with shear responsiveness, and the specific steps are as follows:

[0040] 10 g of ethyl cellulose was dispersed in 90 g of medium-chain fatty acid ester, heated to 150° C., stirred at 300 rpm for 10 min to fully dissolve, and cooled to obtain an oil gel.

[0041] During oral processing, the adhesion of food ingredients to the tongue surface is determined by friction, which influences sensory qualities such as lubricity during food intake. Testing showed that the oil gel composed of medium-chain fatty acid esters in Example 1 had a friction coefficient of 0.18 at 0.01 mm / s and a friction coefficient of 0.012 at 1 mm / s. It also had a narrow boundary lubrication zone (0.01-0.02 mm / s), demonstrating excellent lubricity.

[0042] Example 2

[0043] The preparation steps of Example 2 are the same as those of Example 1, except that the medium-chain fatty acid ester is replaced by corn oil.

[0044] Example 3

[0045] The preparation steps of Example 3 are the same as those of Example 1, except that the medium-chain fatty acid ester is replaced by linseed oil.

[0046] Comparative Example 1

[0047] The steps of this comparative example are the same as those in Example 1, except that 10 g of ethyl cellulose is replaced by 5 g of phytosterols and 5 g of oryzanol, and the heating temperature is changed to 90°C.

[0048] Comparative Example 2

[0049] The steps of this comparative example are the same as those in Example 2, except that 10 g of ethyl cellulose is replaced by 5 g of phytosterols and 5 g of oryzanol, and the heating temperature is changed to 90°C.

[0050] Comparative Example 3

[0051] The steps of this comparative example are the same as those in Example 3, except that 10 g of ethyl cellulose is replaced by 5 g of phytosterols and 5 g of oryzanol, and the heating temperature is changed to 90°C.

[0052] Comparative Example 4

[0053] The steps of this comparative example are the same as those in Example 1, except that 10 g of ethyl cellulose is replaced by 10 g of 12-hydroxystearic acid, and the heating temperature is changed to 90°C.

[0054] Comparative Example 5

[0055] The steps of this comparative example are the same as those in Example 2, except that 10 g of ethyl cellulose is replaced by 10 g of 12-hydroxystearic acid, and the heating temperature is changed to 90°C.

[0056] Comparative Example 6

[0057] The steps of this comparative example are the same as those in Example 3, except that 10 g of ethyl cellulose is replaced by 10 g of 12-hydroxystearic acid, and the heating temperature is changed to 90°C.

[0058] Comparative Example 7

[0059] The steps of this comparative example are the same as those in Example 1, except that 10 g of ethyl cellulose is replaced by 10 g of glyceryl monostearate, and the heating temperature is 70°C.

[0060] Comparative Example 8

[0061] The steps of this comparative example are the same as those in Example 2, except that 10 g of ethyl cellulose is replaced by 10 g of glyceryl monostearate, and the heating temperature is 70°C.

[0062] Comparative Example 9

[0063] The steps of this comparative example are the same as those in Example 3, except that 10 g of ethyl cellulose is replaced by 10 g of glyceryl monostearate, and the heating temperature is 70°C.

[0064] Comparative Example 10

[0065] The steps of this comparative example are the same as those in Example 1, except that 10 g of ethyl cellulose is replaced by 10 g of rice bran wax, and the heating temperature is 90°C.

[0066] Comparative Example 11

[0067] The steps of this comparative example are the same as those in Example 2, except that 10 g of ethyl cellulose is replaced by 10 g of rice bran wax, and the heating temperature is 90°C.

[0068] Comparative Example 12

[0069] The steps of this comparative example are the same as those in Example 3, except that 10 g of ethyl cellulose is replaced by 10 g of rice bran wax, and the heating temperature is 90°C.

[0070] Comparing the oil gels in Comparative Examples 1 to 12 with those in Examples 1 to 3, the results are as follows: Figure 1 As shown, compared with Example 1, the friction coefficients of the oil gels formed in Comparative Examples 1 to 3 were higher, indicating a rougher texture. The friction coefficients of the oil gels formed in Comparative Examples 4 to 6 were higher, and the boundary lubrication zone was wider, indicating a rougher texture and difficulty in breaking and releasing oil droplets in the mouth. The friction coefficients of the oil gels formed in Comparative Examples 7 to 9 were higher, especially in the mixed zone, indicating a rougher texture. The friction coefficients of the oil gels formed in Comparative Examples 10 to 12 were higher, indicating a rougher texture.

[0071] The oleogels prepared in Examples 1 to 3 were further tested, and the test results were as follows: Figure 2 、 Figure 3 shown. Figure 2 It is shown that the polarity of the solvent and the degree of unsaturation of the solvent affect the structure of the gel network. The oil gel of the medium-chain fatty acid ester of Example 1 shows a dense network and small pores formed by the polymer bundles of the tight gelling agent. In contrast, the oil gel based on the long-chain fatty acid ester shows larger pores (50-100 μm) and a looser network. In particular, the oil gel of linseed oil shows a more compact morphology, which is attributed to the tighter hydrocarbon chain arrangement of the polyunsaturated fatty acids. The oil gel of the medium-chain fatty acid ester shows interactions related to the ether bonds and ester / hydroxyl groups in the gelling agent, which reflects the stronger interaction between the medium-chain fatty acid ester and the gelling agent.

[0072] like Figure 3 As shown in Figure 2, rheological tests revealed the viscoelastic properties of the oleogel and focused on its mechanical performance under oral conditions. Strain sweep tests characterized the response of the oleogel under different strains, as shown in Figure 2. Figure 3As shown in Figure A. In the linear viscoelastic region, the storage modulus of the oil gel of Example 1 exceeds the loss modulus, confirming its elastic and gel properties. The initial storage modulus of the medium-chain fatty acid ester oil gel is 1751 Pa·s, which is significantly lower than the long-chain fatty acid ester oil gel of more than 10,000 Pa·s. Compared with the medium-chain fatty acid ester oil gel, the long-chain fatty acid ester oil gel forms a network with higher viscoelasticity. Among the long-chain fatty acid ester oil gels, the linseed oil oil gel exhibits the highest viscoelasticity, followed by the corn oil oil gel. With the further increase of strain, the loss modulus exceeds the storage modulus, indicating that the oil gel behavior transitions to viscosity. The critical strain is used as an indicator of the gel's ability to resist deformation. The critical strain of the medium-chain fatty acid ester oil gel is 0.84%, which is higher than that of the long-chain fatty acid ester oil gel (0.2-0.3%), indicating that the medium-chain fatty acid ester oil gel can better resist the influence of strain on its structure.

[0073] like Figure 3 As shown in Figure B, the shear thinning behavior of the oil gel further supports its lubricating efficiency. The oil gels of Example 1 all exhibited shear thinning behavior, that is, the viscosity decreased with increasing shear rate. At a shear rate of 50s close to the oral shear force, the viscosity of the oil gel decreased with increasing shear rate. -1 When chewing, medium-chain fatty acid ester-based oleogels maintained the highest viscosity, followed by linseed oil-based oleogels and corn oil-based oleogels. The high viscosity of medium-chain fatty acid ester-based oleogels suggests their potential to form a thicker lubricating film during chewing. Under shear, the oil released when the oleogels network collapses forms a lubricating film, which is crucial for reducing friction during chewing.

[0074] Example 4

[0075] 10 g of ethyl cellulose was dispersed in 87 g of linseed oil, and 3 g of oleic acid was added. The mixture was heated at 150° C. for 10 min to fully dissolve the mixture, and then cooled to obtain an oil gel.

[0076] In the above steps, oleic acid can also be replaced by oleyl alcohol.

[0077] The oil gel of Example 4 was further tested, and the test results were as follows. Figure 4 、 Figure 5 Despite its nutritional advantages, linseed oil oleogels form a rough structure, resulting in a lower friction coefficient than linseed oil oleogels based on medium-chain fatty acid esters. Polar additives (oleic acid and oleyl alcohol) were introduced to enhance the affinity of the gelling agent with the solvent in the linseed oil oleogel, thereby improving the lubricity of the oleogel. Oleic acid contains carboxyl groups (-COOH), which can form hydrogen bonds with the gelling agent.

[0078] like Figure 4As shown in Figure A, the addition of oleic acid reduces the friction coefficient of the linseed oil gel to 0.018, which is an order of magnitude lower. When polar additive molecules are introduced into non-polar oils, they interact with the surface and exhibit an enrichment effect in the contact area, thus forming a more stable and effective lubricating film. Figure 4 As shown in Figure B, the surface microstructure shows that the oil gel with oleic acid added has a smoother surface.

[0079] like Figure 5 As shown in Figure 2, chewing force was applied to the oleogel under simulated oral conditions to verify the response of the oleogel to mechanical stress. During the simulated chewing process, the oleogel network deformed, triggering the release of oil droplets. These oil droplets then coalesced to form a continuous lubricating film, as shown in Figure 2. Figure 5 As shown in Figure A, the film formation of the oleogel is crucial for reducing friction during chewing. Cyclic extrusion rheology and shear viscosity measurements are used to simulate the up-and-down and back-and-forth movements of the tongue and palate during chewing. Figure 5 As shown in Figure B. The force-time curve confirmed the mechanical responsiveness of the oil gel, which underwent rapid structural destruction in the first shear cycle, with the initial viscosity dropping from 60 Pa·s to 0.5 Pa·s. This shear-induced deconstruction originated from the collapse of the gel network, which immediately released the oil droplets; the released oil droplets merged to form an oil film, significantly reducing the friction coefficient. In addition, the continuous release of oil droplets during 6 chewing cycles ensured the integrity of the oil film throughout the chewing process. Tribological analysis performed in the force range of 0.5-10N and the speed range of 1-50 mm / s showed that the friction coefficient of the oil gel was always below 0.13, as shown in Figure 5. Figure 6 As shown in Figure 2, the oleogel's coefficient of friction stabilizes at around 0.04 when a force of 0.5 N is applied at a speed of 50 mm / s. This stability demonstrates efficient lubrication, as the oleogel is able to maintain a stable oil film under these conditions. When the applied force is increased to 10 N, the oleogel's coefficient of friction decreases further. As the applied force increases, the oleogel undergoes greater deformation, which promotes the release of oil droplets within the oleogel structure and causes the oil to coalesce to form a surface lubricating film.

[0080] The lubricating swallowing properties of the oil gel of Example 4 were tested. The low adhesion of the oil gel is crucial for swallowing safety. The International Dysphagia Diet Standardization Initiative (IDDSI) test confirmed the lubricating properties of the oil gel. Figure 7As shown, the fork drop test demonstrated that the oleogel maintained structural integrity while deforming in a controlled manner, preventing the formation of dangerous tails. This property ensured that the oleogel met particle size criteria for safe swallowing, as no aggregates or particles meeting the criteria for a Level 4 mucodysphagia diet appeared after extrusion. The spoon tilt test further demonstrated the oleogel's low viscosity, as it retained its shape when inverted and left minimal residue. This property indicates that the oleogel has reduced adhesion to oral surfaces. The low adhesion of the oleogel stems from the rapid oil release, which creates a lubricated surface, minimizing the risk of choking during oral handling.

[0081] Application Example 1

[0082] The oil gel prepared in Example 4 was used to prepare chocolate, and the specific steps were as follows:

[0083] 100% pure dark chocolate was heated to 40°C and softened, then added to 20% linseed oil and 20% oil gel respectively and mixed, and then cooled to obtain chocolate samples.

[0084] Application Example 2

[0085] The oleogel prepared in Example 4 was used to prepare plant meat, and the specific steps were as follows:

[0086] A method for preparing plant meat comprises the following steps:

[0087] Preparation of plant patties: According to the mass ratio of soy protein to water of 1:1.5, rehydrate the soy protein at room temperature, soak it until it is soft and has no hard core, and then put it into a grinder for 20 seconds to make the soy protein into filaments, and store it at low temperature for later use. Add ice water and mix with binder, seasoning, beetroot powder and meat flavor in a chopper; chop the ingredients at low temperature at 2°C and 1000rpm for 1min, then add oil gel and chop at 2000rpm for 1min, finally add the processed soy protein and chop at 1000rpm in vacuum (vacuum degree is 0.08MPa) for 3min;

[0088] Patty molds (90 mm in diameter and 15 mm in height) were used for shaping. Each patty weighed approximately 100 g, had a diameter of approximately 90 mm, and was approximately 12 mm thick. The plant patties were baked in an oven at 180°C for 15 minutes to produce plant patty samples.

[0089] The samples in the above application examples 1 and 2 were tested, and the results were as follows: Figure 6 As shown, Figure 6As shown in Figure A, adding oleogel to chocolate significantly reduces its coefficient of friction compared to chocolate without added fat, indicating that the oleogel enhances its lubricating properties. Furthermore, the inclusion of linseed oil, which contains polyunsaturated fatty acids, significantly enhances the health benefits of chocolate.

[0090] like Figure 6 As shown in Figure B, compared with plant patties without added oil, the addition of oil gel to the plant patties significantly reduced the friction coefficient of the plant patties. After squeezing, some oil droplets seeped out of the plant patties could be seen, which shows that the oil gel improved the rough taste of the plant patties and increased its juiciness and lubrication properties.

[0091] Therefore, the present invention provides a preparation method and application of a shear-responsive fat substitute. Through specific formula design and precise process control, the synergistic effect of a selected oil phase, a hydrogen-bonding-based oil gel and a lubrication-enhancing additive (especially oleic acid) is utilized to construct a weak gel network with controllable rheological properties (specific yield stress). The network can undergo rapid and controllable rupture under the shear action of simulating oral chewing, accurately releasing the contained oil droplets, thereby forming a stable lubricating oil film on the oral surface, significantly improving the lubrication perception of the oil. Compared with traditional oils or fat substitutes, it exhibits a low friction coefficient and promotes the transition of the lubrication state to the hydrodynamic lubrication zone. This shear-triggered continuous release mechanism of oil droplets ensures that high lubrication properties are maintained throughout the entire oral processing process. At the same time, its rheological behavior meets the requirements of the International Initiative for Standardization of Dietary Standardization for Swallowing Disorders for specific textures. It can be used as a high-performance, sustainable food ingredient and is widely used in products such as chocolate, plant-based meat, baked goods, or as a feasible solution for personalized swallowing disorder diets.

[0092] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the same. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solutions of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A shear-responsive fat substitute, characterized in that: The oil gel type fat substitute includes an oil phase, an oil gelling agent and an additive, wherein the oil phase is at least one or more combinations of medium-chain fatty acid esters, corn oil, peanut oil, sunflower oil and linseed oil; the oil gelling agent is one or more of ethyl cellulose, phytosterol, monostearate glyceryl and beeswax; and the additive is one or more combinations of sorbitan laurate, sorbitan monopalmitate, monostearate glyceryl, oleic acid and oleyl alcohol.

2. The shear-responsive fat substitute according to claim 1, characterized in that: The mass of the oil gel is 6-9% of the mass of the oil phase.

3. The shear-responsive fat substitute according to claim 1, characterized in that: The mass of the additive accounts for 0.5 to 3% of the mass of the oil phase.

4. A method for preparing a shear-responsive fat substitute according to any one of claims 1 to 3, characterized in that: The following steps are involved: The oil gel and additives are added to the oil phase in proportion and heated, magnetically stirred into a uniform dispersion, and cooled at room temperature to form a gel network. By controlling the components and proportions of the raw materials, oil gel-type fat substitutes with different functions can be obtained.

5. The method for preparing a shear-responsive fat substitute according to claim 4, wherein: The mass of the additive accounts for 0.8-2.5% of the mass of the oil phase.

6. The method for preparing a shear-responsive fat substitute according to claim 4, wherein: The heating temperature is 150-155° C., 80-90° C., 60-70° C., or 75-85° C., the stirring speed is 300-400 rpm, and the stirring time is 8-10 min.

7. The method for preparing a shear-responsive fat substitute according to claim 4, wherein: The cooling process is natural cooling for 20 to 24 hours.

8. A use of the shear-responsive fat substitute according to any one of claims 1 to 3, characterized in that: Oil gel type fat substitutes are used in the field of food technology, specifically: using oil gel type fat substitutes as food ingredients in spreads, food sandwiches, or adding them directly to food as a fat substitute, or using them to prepare personalized dysphagia diet products.

9. The use of a shear-responsive fat substitute according to claim 8, characterized in that: The friction coefficient of the oil gel type fat substitute is 0.011-0.014 at 37° C. and under a 1N shear load.

10. The use of the shear-responsive fat substitute according to claim 8, characterized in that: The yield strain of the oil gel type fat substitute is 0.3-1%.

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