A process for the preparation of a woody oil-based oil gel containing a beta-prime crystal form

Abstract

The application discloses a preparation method of a woody oil-based oil gel containing a beta' crystal form, and comprises the following steps: walnut oil and tung tree seed oil are mixed according to a mass ratio of (85-90):(10-15), stirring is carried out under the condition of a rotating speed of 55-70 rpm, heating is carried out to 68-72 DEG C, a gelling agent compounded by edible wax and polyglycerol fatty acid ester according to a mass ratio of (4-6):1 is added, stirring is continuously carried out until complete dissolution, a liquid oil gel solution is obtained, direct freezing is carried out under the condition of-10 DEG C to-40 DEG C, then stirring is carried out under the condition of a rotating speed of 150-250 rpm for 3-6 min, and standing is carried out at an environment of 20-25 DEG C for 5-6 days, so that the woody oil-based oil gel is prepared. The oil gel prepared by the method contains stable beta' crystal form, has high oil retention rate, suitable hardness and good oxidation stability, and can replace animal butter or hydrogenated vegetable oil to be applied in baking.

Description

Technical Field

[0001] This invention relates to the field of baking oil technology, and more specifically to a method for preparing a woody oil-based oleogel containing β' crystal form. Background Technology

[0002] Traditional baking fats mainly consist of animal butter and hydrogenated vegetable oils (such as shortening and margarine). Animal butter contains a relatively high amount of saturated fatty acids and a small amount of trans fatty acids (1%~8%); hydrogenated vegetable oils, due to their hydrogenation process, may have a high content of trans fatty acids (some hydrogenated vegetable oils even contain as much as 25%~35% trans fatty acids). Both saturated fatty acids and trans fatty acids pose certain health risks, and excessive consumption may increase the risk of coronary heart disease, type II diabetes, and other diseases. Oil gel technology is a fat structuring method that uses oil gelling agents to transform liquid oil into a solid gel, capturing the liquid oil by forming a three-dimensional gel network. Its main characteristics are the absence of trans fatty acids and a lower content of saturated fatty acids, making it a healthier fat compared to traditional solid fats, and it holds promise as a replacement for animal butter and hydrogenated vegetable oils in the baking field.

[0003] β' crystal form is a form of fat crystallization. Compared to the standard β crystal form, β' crystal form has a smaller crystal size and a more uniform distribution, which gives fats better texture, mouthfeel, and stability. Therefore, in food applications, especially in baking, β' crystal form is more ideal because it provides a finer texture and better processing performance.

[0004] Woody oils are rich in unsaturated fatty acids and micronutrients such as phytosterols, squalene, polyphenols, and tocopherols, making them a healthy and high-quality edible vegetable oil. my country is vigorously developing its woody oilseed industry, and walnuts, with an oil content as high as 65%–70%, rank first among all woody oilseeds and are currently the largest sub-category in terms of production volume. Therefore, woody oils (especially walnut oil) have significant untapped market potential. Utilizing walnut oil to prepare oil gels to meet the demand for healthy oils in the baking industry would be one effective way to broaden the applications of woody oils. However, different oils have different crystal orientations due to their different fatty acid compositions. For walnut oil, obtaining oil gels with a stable β' crystal form is a technical challenge that needs to be solved. Moreover, walnut oil is highly susceptible to oxidation; therefore, the oxidative stability of the oil is also a key performance indicator that needs to be considered for its application in the baking industry. Summary of the Invention

[0005] Therefore, the purpose of this invention is to provide a method for preparing a woody oil-based oleogel, which produces an oleogel containing a stable β' crystal form, high oil retention, suitable hardness, and good oxidative stability, and can replace animal butter or hydrogenated vegetable oil in baking.

[0006] This invention is achieved through the following technical solution:

[0007] This invention provides a method for preparing a woody oil-based oleogel containing β' crystal form, comprising the following steps: mixing walnut oil and tung oil in a mass ratio of (85~90):(10~15), stirring and heating to 68~72℃ at 55~70 rpm, adding a gelling agent, and continuing to stir until completely dissolved to obtain a liquid oil gel solution, which is then rapidly frozen at -10~-40℃, stirred at 150~250 rpm for 3~6 min, and allowed to stand at 20~25℃ for 5~6 days to obtain a woody oil-based oleogel containing β' crystal form; wherein the gelling agent is a compound of edible wax and polyglycerol fatty acid ester in a mass ratio of (4-6):1, and the amount of gelling agent used is 4%-7% of the sum of the mass of walnut oil and tung oil.

[0008] Preferably, the edible wax is selected from at least one of rice bran wax or candelilla wax.

[0009] Preferably, the polyglycerol fatty acid ester is selected from at least one of hexaglycerol stearate, hexaglycerol distearate, hexaglycerol pentastearate, hexaglycerol oleate, hexaglycerol dioleate, and hexaglycerol pentaoleate; more preferably, it is at least one of hexaglycerol oleate, hexaglycerol dioleate, and hexaglycerol pentaoleate.

[0010] In a preferred embodiment, the gelling agent is a mixture of rice bran wax and polyglycerol pentaoleate in a mass ratio of 5:1.

[0011] Preferably, the quick-freezing time is 1 to 3 minutes.

[0012] The present invention also provides a woody oil-based oleogel containing β' crystal form, which is prepared by the preparation method described in the present invention.

[0013] The present invention also provides the application of the above-mentioned woody oil-based fat gel containing β' crystal form in the baking field, specifically in baked goods such as bread and cakes.

[0014] The present invention has the following beneficial effects:

[0015] This invention adds a certain proportion of tung oil to walnut oil to form a composite liquid oil base, and selects edible wax and a certain proportion of polyglycerol fatty acid ester as a gelling agent. By adopting a special process and strictly controlling the temperature and stirring rate during the preparation process, a woody oil gel containing a stable β' crystal form is prepared. It has a high oil holding capacity, suitable hardness, and good oxidative stability. In baked goods, it can achieve or even surpass the performance of traditional baking oils, and can meet the baking industry's demand for healthy oils. Attached Figure Description

[0016] Figure 1 The image shows the appearance of the oleogel in the example.

[0017] Figure 2 X-ray diffraction (XRD) patterns of the oleogels used in the examples and comparative examples;

[0018] Figure 3 These are polarized light microscope images of the lipogels used in the examples and comparative examples;

[0019] Figure 4 The Fourier transform infrared (FT-IR) spectrum of the oleogel is shown in the example.

[0020] Figure 5 and Figure 6 This is a cross-sectional view of bread from an application example. Detailed Implementation

[0021] To illustrate the technical content, objectives, and effects of this invention in detail, the technical solution of this invention is clearly and completely described below in conjunction with the embodiments and accompanying drawings. However, the described embodiments are only a part of the embodiments of this invention, and the implementation and protection of this invention are not limited thereto. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. It should be noted that any processes not specifically described in detail below are those that can be implemented or understood by those skilled in the art by referring to existing technology. Reagents or instruments whose manufacturers are not specified are considered to be conventional products that can be purchased commercially.

[0022] The sources of raw materials used in the embodiments and comparative examples of this invention are described below:

[0023] Walnut oil: produced by pressing process, purchased from Henan Kunhua Biotechnology Co., Ltd.

[0024] Mountain tung oil: produced by pressing process, purchased from China Forestry Oil Technology Co., Ltd.;

[0025] Rice bran wax: purchased from Beijing Likang Weiye Technology Co., Ltd.;

[0026] Candelilla wax: purchased from Beijing Likang Weiye Technology Co., Ltd.;

[0027] Hexaglycerol pentaoleate: purchased from Zhuhai Jiayi Biotechnology Co., Ltd.;

[0028] Hexaglycerol dioleate: purchased from Zhuhai Jiayi Biotechnology Co., Ltd.;

[0029] Hexaglycerol oleate: purchased from Zhuhai Jiayi Biotechnology Co., Ltd.

[0030] Example 1

[0031] 176g of walnut oil and 24g of tung oil were mixed and heated to 70°C with stirring at 60 rpm. Then, 10g of rice bran wax and 2g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oleogel solution. The solution was then placed directly in a -35°C freezer for 2 minutes and stirred at 180 rpm for 6 minutes. Finally, the solution was placed in a 20°C constant temperature oven for 5 days to prepare a woody oil-based oleogel.

[0032] Example 2

[0033] 176g of walnut oil and 24g of tung oil were mixed and heated to 70°C with stirring at 60 rpm. Then, 10g of candelilla wax and 2g of polyglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oleogel solution. The solution was then placed directly in a -35°C freezer for 2 minutes and stirred at 180 rpm for 6 minutes. Finally, the solution was placed in a 20°C constant temperature oven for 5 days to prepare a woody oil-based oleogel.

[0034] Example 3

[0035] 170g of walnut oil and 30g of tung oil were mixed and heated to 72°C with stirring at 70 rpm. Then, 8g of rice bran wax and 2g of hexaglycerol oleate were added and stirred until completely dissolved to obtain a liquid oleogel solution. The solution was then placed directly in a -20°C freezer for 3 minutes and stirred at 200 rpm for 4 minutes. Finally, the solution was placed in a 20°C constant temperature oven for 5 days to prepare a woody oil-based oleogel.

[0036] Example 4

[0037] Mix 180g of walnut oil and 20g of tung oil, stir and heat to 68℃ at 55 rpm, then add 12g of rice bran wax and 2g of hexaglycerol dioleate, stir until completely dissolved to obtain a liquid oleogel solution, place it directly in a -40℃ freezer for 2 minutes, then stir at 150 rpm for 5 minutes, and let it stand in a 20℃ constant temperature oven for 6 days to prepare a woody oil-based oleogel.

[0038] Comparative Example 1

[0039] Mix 120g of walnut oil and 60g of tung oil, stir and heat to 70℃ at 60 rpm, then add 10g of rice bran wax and 2g of hexaglycerol pentaoleate, stir until completely dissolved to obtain a liquid oleogel solution, place it directly in a -35℃ freezer for 2 minutes, then stir at 180 rpm for 6 minutes, and let it stand in a 20℃ constant temperature oven for 5 days to prepare a woody oil-based oleogel.

[0040] Comparative Example 2

[0041] 200g of walnut oil was heated to 70℃ with stirring at 60 rpm, then 10g of rice bran wax and 2g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was then placed directly in a -35℃ freezer for 2 minutes and stirred at 180 rpm for 6 minutes. Finally, it was placed in a 20℃ constant temperature oven for 5 days to prepare a woody oil-based oil gel.

[0042] Comparative Example 3

[0043] 176g of walnut oil and 24g of tung oil were mixed and heated to 70°C with stirring at 60 rpm. Then, 6g of rice bran wax and 6g of polyglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oleogel solution. The solution was then placed directly in a -35°C freezer for 2 minutes and stirred at 180 rpm for 6 minutes. Finally, the solution was placed in a 20°C constant temperature oven for 5 days to prepare a woody oil-based oleogel.

[0044] Comparative Example 4

[0045] 176g of walnut oil and 24g of tung oil were mixed and heated to 70°C with stirring at 60 rpm. Then, 12g of rice bran wax was added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was then placed directly in a -35°C freezer for 2 minutes and stirred at 180 rpm for 6 minutes. Finally, the solution was placed in a 20°C constant temperature oven for 5 days to prepare a woody oil-based oil gel.

[0046] Comparative Example 5

[0047] 176g of walnut oil and 24g of tung oil were mixed and heated to 70°C at 500 rpm. Then, 10g of rice bran wax and 2g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oleogel solution. The solution was then placed directly in a -35°C freezer for 2 minutes and stirred at 500 rpm for 6 minutes. Finally, the solution was placed in a 20°C constant temperature oven for 5 days to prepare a woody oil-based oleogel.

[0048] Comparative Example 6

[0049] 176g of walnut oil and 24g of tung oil were mixed and heated to 85°C at 60 rpm. Then, 10g of rice bran wax and 2g of hexaglycerol pentaoleate were added and stirred until completely dissolved to obtain a liquid oleogel solution. The solution was then placed directly in a -35°C freezer for 2 minutes and stirred at 180 rpm for 6 minutes. Finally, the solution was placed in a 20°C constant temperature oven for 5 days to prepare a woody oil-based oleogel.

[0050] Comparative Example 7

[0051] 176g of walnut oil, 24g of tung oil, and gelling agent (10g of rice bran wax and 2g of polyglycerol pentaoleate) were mixed and heated to 70°C while stirring at 60 rpm. After the gelling agent was completely dissolved, the mixture was cooled to room temperature and then transferred to a refrigerator at 4°C for 24 hours to prepare a woody oil-based oleogel.

[0052] Relevant performance tests:

[0053] 1. Appearance

[0054] 30g of hot oleogel sample solution was poured into a 50mL test tube and placed in a 25℃ incubator for 48 hours. The test tube was then inverted to observe the oleogel state. Results are as follows: Figure 1 As shown

[0055] like Figure 1 As shown, all of Examples 1-4 formed stable gel structures without any flow, indicating that the method of the present invention can effectively solidify liquid oil, and the resulting grease gel can simulate macroscopic properties similar to commercial butter.

[0056] 2. Oil retention

[0057] Place approximately 5 g of the lipogel sample into a weighed centrifuge tube. W 1 Then weigh it again. W 2 Centrifuge at 9000 rpm for 15 minutes at 20°C. Finally, after draining excess liquid oil, weigh again. W 3 The oil retention rate is calculated using the following formula: Meanwhile, the oil retention rate of commercial butter was tested as a control, and the results are shown in Table 1.

[0058] 3. Hardness

[0059] To ensure the surface of the oleogel sample was smooth, hardness characteristics were determined using a texture analyzer. Measurement conditions: probe P / 5, movement speed 2 mm / s, testing speed 2 mm / s, trigger force 5 g, compression ratio 50%. The hardness of commercial butter was also tested as a control. The results are shown in Table 1.

[0060] Table 1: Oil retention rate and hardness test results of oleogels in Examples 1-4 and Comparative Examples 1-7

[0061]

[0062] The results above show that the oil gels of Examples 1-4 have an oil retention rate of over 94% and a hardness >235g, similar to commercial butter. This high oil retention rate helps to effectively suppress the leakage of liquid oil during storage. Furthermore, when applied to baked goods, the oil gel maintains its original physical form during mixing with dough, reducing the leakage of liquid oil.

[0063] Compared with Example 1, Comparative Example 1 had a higher proportion of *Vernicia fordii* oil than required by this invention, while Comparative Example 2 was a single walnut oil base without *Vernicia fordii* oil. The oil holding capacity and hardness of its oil gel were both reduced. This indicates that different liquid oil base systems in this invention affect the properties of the oil gel. This invention, by adding a certain proportion of *Vernicia fordii* oil to walnut oil to form a composite liquid oil base, can achieve an oil gel with properties comparable to commercial butter.

[0064] Compared with Example 1, Comparative Examples 3 and 4 show that the ratio of rice bran wax to hexaglycerol pentaoleate in the gelling agent of Comparative Example 3 is outside the range required by this invention. Comparative Example 4 uses only rice bran wax as a gelling agent, and its oil gel shows reduced oil retention and hardness. This indicates that the gelling agent system in this invention also has a significant impact on the properties of the oil gel. This invention, by using a compound gelling agent with a specific composition, is beneficial for obtaining oil gels with superior properties.

[0065] Compared with Example 1, in Comparative Example 5, excessively fast stirring speed during preparation can affect the crystallization of the oil gel, resulting in a decrease in both oil retention rate and hardness.

[0066] Compared with Example 1, Comparative Example 6 showed that the heating temperature during the preparation process was too high, which had a relatively small impact on the oil retention rate and hardness of the oleogel.

[0067] Compared with Example 1, Comparative Example 7 uses a different oleogel preparation process. In Comparative Example 7, the liquid oil and gelling agent are mixed and dissolved, then cooled directly at room temperature, and then transferred to a 4°C refrigerator for 24 hours to prepare the oleogel. Its oil holding capacity and hardness are significantly lower than those of Example 1, indicating that the preparation method of the present invention can achieve oleogels with superior properties.

[0068] 4. Crystal form

[0069] Add an appropriate amount (approximately 0.3 g) of oleogel sample to the circular hole of the X-ray diffraction instrument and smooth it out. Measurement conditions: room temperature (25℃), using a Cu source X-ray tube (wavelength 1.54056 Å, operating voltage 40 kV, current 30 mA), a slit mold of 0.3 mm, scanning at 5° / min, a step size of 0.01°, and a scanning range of 10°–40°. Data analysis and calculation were performed using Jade6 software. β′ Relative crystal content. Results are as follows: Figure 2 As shown in Table 2.

[0070] Table 2: Transverse spacing of crystal molecules in lipogels of Examples 1-4 and Comparative Examples 1-7 β′ Relative content of crystals

[0071]

[0072] Depend on Figure 2 The XRD patterns show that the oleogels of Examples 1-4 have two strong diffraction peaks near 3.8 Å and 4.2 Å, which are characteristic peaks of the β' crystal form. This indicates that the method of the present invention can prepare oleogels rich in the β' crystal form.

[0073] Compared with Example 1, Comparative Example 1 had a higher proportion of *Vernicia fordii* oil than required by this invention, while Comparative Example 2 was a single walnut oil base without *Vernicia fordii* oil, and its oleogel had a relatively lower content of β' crystals. This indicates that different liquid oil base systems in this invention can affect the crystal formation of the oleogel. This invention, by adding a certain proportion of *Vernicia fordii* oil to walnut oil to form a composite liquid oil base, is beneficial for the formation of β' crystals.

[0074] Compared with Example 1, Comparative Examples 3 and 4 show that the ratio of rice bran wax to hexaglycerol pentaoleate in the gelling agent of Comparative Example 3 is outside the range required by this invention, while Comparative Example 4 uses rice bran wax as a single gelling agent, resulting in a relatively low content of β' crystals in its oil gel. This indicates that the gelling agent system in this invention affects the crystal formation of the gel, and that the use of a compound gelling agent with a specific composition in this invention is beneficial for the formation of β' crystals.

[0075] Compared with Example 1, Comparative Example 5 shows that excessively fast stirring speed during preparation can disrupt the formation of the β' crystal form of the oleogel.

[0076] Compared with Example 1, Comparative Example 6 showed that even with excessively high heating temperature during preparation, a relatively high β' crystal content of the oleogel could still be obtained.

[0077] Compared with Example 1, Comparative Example 7 uses a different process for preparing the oleogel. In Comparative Example 7, the liquid oil and gelling agent were mixed and dissolved, then cooled directly to room temperature, and then refrigerated at 4°C for 24 hours to obtain the oleogel. The oleogel in Comparative Example 7 has a relatively low content of β' crystals. This indicates that the preparation method of the present invention is beneficial to the formation of the β' crystal form.

[0078] 5. Micromorphology

[0079] Polarized light microscopy observation: A drop of molten oleogel sample was picked up using a capillary tube and placed onto a glass slide. The slide was then covered, and the sample was allowed to stand at room temperature (25℃) for 24 hours. The sample was then observed using a polarized light microscope at a magnification of 200x. Figure 3 As shown.

[0080] Depend on Figure 3 As can be seen, the oleogels in Examples 1-4 have a dense crystalline network structure, with needle-shaped crystals and a high density of crystals; the needle-shaped crystals are more likely to trap air in baked goods, thus giving the products a more loose and soft quality.

[0081] The β' crystals in the comparative examples 1 / 2 / 3 / 4 / 5 / 7 lipogels were relatively low, and their polarized light microscopy images showed that the number of crystals was dense but relatively sparse.

[0082] 6. Oxidative stability

[0083] Schaal Oven Method Accelerated Oxidation Test: Oil gel samples were placed in wide-mouth bottles and incubated in a 60℃±1℃ constant temperature incubator for one week. The peroxide value of the samples before and after the accelerated oxidation test was measured. The peroxide value was determined according to standard GB5009.227-2023. The results are shown in Table 3.

[0084] Table 3: Peroxide values ​​in accelerated oxidation tests of oil gels in Examples 1-4 and Comparative Examples 1-7

[0085]

[0086] The results above show that the peroxide value of the oil gels in Examples 1-4 changed relatively little before the accelerated oxidation test, indicating that the woody oil gel of the present invention has good oxidative stability.

[0087] Comparative Example 1 had a high proportion of *Vernicia fordii* oil, resulting in a low initial peroxide value. However, after accelerated oxidation testing, the peroxide value increased significantly, indicating poor antioxidant stability. Analysis suggests that the excessively high proportion of *Vernicia fordii* oil may have affected the crystallization behavior of the oil gel, preventing the formation of the β' crystal form and thus impacting the antioxidant stability of the oil gel.

[0088] Comparative Example 2 was a single walnut oil base without the addition of tung oil. Its initial peroxide value was high, and its peroxide value increased significantly after accelerated oxidation test, indicating poor antioxidant stability.

[0089] The initial peroxide value of Comparative Example 3 / 4 was low, but its peroxide value increased significantly after accelerated oxidation test, indicating poor antioxidant stability. Analysis suggests that this may be due to the pergelling agent system affecting the crystallization behavior of the oil gel, preventing the formation of the β' crystal form and thus affecting the antioxidant stability of the oil gel.

[0090] Comparative Example 5 showed a significantly higher initial peroxide value, and its peroxide value increased significantly after accelerated oxidation testing, indicating poor antioxidant stability. Analysis suggests this may be because high-speed stirring during preparation accelerates oil oxidation and disrupts the formation of the β' crystal form of the oil gel, thus affecting its antioxidant stability.

[0091] Comparative Example 6 showed a significantly higher initial peroxide value, and its peroxide value increased significantly after accelerated oxidation testing, indicating poor antioxidant stability. Analysis suggests this may be because the high temperature during preparation accelerates oil oxidation, affecting the antioxidant stability of the oil gel.

[0092] Comparative Example 7 had a low initial peroxide value, but its peroxide value increased significantly after accelerated oxidation testing, indicating poor antioxidant stability.

[0093] 7. Intermolecular forces

[0094] Intermolecular forces in oleogel samples were determined using Fourier transform infrared spectroscopy (FTIR) with an attenuated total reflectance (ATR) sampling attachment. The sample was placed in the test area at a depth of 500 cm⁻¹. -1 ~4000cm -1 The spectrum was obtained within the specified wavelength range. Air background was subtracted from the spectrum, and the results were analyzed using OMNIC (Thermo, v8.0) software. The results are as follows: Figure 4 As shown.

[0095] Depend on Figure 4 The FT-IR spectra show that the oleogels of Examples 1-4 do not have a hydrogen bond absorption peak (3200 cm⁻¹). -1 -3600cm -1 The presence of this indicates that the oleogel stabilizing network of the present invention is achieved solely through physical interactions, particularly van der Waals forces.

[0096] Application Examples:

[0097] The application of the woody oleogloss of the present invention in bread preparation includes the following steps: Mix 250g high-gluten flour, 2.5g dry yeast, 25g white sugar, and 5g salt evenly, then slowly pour in 167g water, kneading the dough until it reaches the extended stage; add 13g commercial butter or the oleogloss from Examples 1-4 to the dough, knead until smooth, cover with a damp cloth, and let it ferment in a warm place until doubled in size; after fermentation, remove the dough, deflate it, shape it, place it in a mold, cover with plastic wrap, and continue fermenting for 50-60 minutes; preheat the oven to 180℃, place the dough in the oven, and bake at 180℃ for 40 minutes. The resulting bread cross-section is shown in the image. Figure 5 , Figure 6 As shown, the fat gel of the present invention has properties similar to commercial butter and can be used in baking as a substitute for animal butter or hydrogenated vegetable oil.

[0098] For those skilled in the art, the present invention is not limited to the details of the exemplary embodiments described above, and can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0099] All the above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the embodiments described. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing a woody oil-based oleogel containing β' crystal form, characterized in that, Includes the following steps: Walnut oil and tung oil were mixed in a mass ratio of (85~90):(10~15). The mixture was stirred and heated to 68~72℃ at 55~70 rpm. A gelling agent was added and stirred until completely dissolved to obtain a liquid oil gel solution. The solution was then placed directly at -10~-40℃ for quick freezing. After stirring at 150~250 rpm for 3~6 min, the mixture was allowed to stand at 20~25℃ for 5~6 days to prepare a woody oil-based oil gel containing β' crystal form. The gelling agent is a mixture of edible wax and polyglycerol fatty acid ester in a mass ratio of (4-6):1, and the amount of gelling agent used is 4%-7% of the sum of the mass of walnut oil and tung oil. The edible wax is selected from at least one of rice bran wax or candelilla wax; The polyglycerol fatty acid ester is selected from at least one of hexaglycerol oleate, hexaglycerol dioleate, and hexaglycerol pentaoleate.

2. The method for preparing a woody oil-based oleogel containing β' crystal form according to claim 1, characterized in that, The gelling agent is a mixture of rice bran wax and polyglycerol pentaoleate in a mass ratio of 5:

1.

3. The method for preparing a woody oil-based oleogel containing β' crystal form according to claim 1, characterized in that, The quick-freezing time is 1-3 minutes.

4. A woody oil-based oleogel containing β' crystal form, characterized in that, It is prepared by the preparation method according to any one of claims 1 to 3.

5. The application of the β' crystal-containing woody oil-based oleogloss as described in claim 4 in the baking field.

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