An unsaturated fatty acid solid oil and its preparation method and use

Abstract

The application provides unsaturated fatty acid solid oil and its preparation method and use, and relates to the technical field of food manufacturing. The preparation method comprises the following steps: adding oil gel agent into vegetable oil, and heating and stirring until the oil gel agent is completely dissolved; homogenizing and mixing until the mixture is a uniform transparent liquid and the viscosity fluctuation is not more than 5%; and cooling the homogenized and mixed liquid to room temperature, standing and tempering to obtain the unsaturated fatty acid solid oil. The method can convert liquid vegetable oil into solid oil through a simple process, avoids the generation of trans fatty acids, is simple in process, low in energy consumption, has flexible regulation and control capacity, and is suitable for different food demands.

Description

Technical Field

[0001] This invention relates to the field of food manufacturing technology, and more specifically, to an unsaturated fatty acid solid oil, its preparation method, and its uses. Background Technology

[0002] Fats and oils are widely used in food, especially in baking, butter, and filling products, where high requirements are placed on their structural properties. The crystallization stability, consistency, and plasticity of fats and oils are key factors affecting the taste, appearance, and storage performance of the final food product. In the traditional food industry, animal fats (such as lard and tallow) or partially hydrogenated vegetable oils are often used as the fat base for baked goods and spreads. These fats and oils provide the necessary structure and function, but are typically rich in saturated and trans fatty acids. Long-term intake of these fatty acids may lead to health problems such as cardiovascular disease, high cholesterol, and obesity; therefore, healthy alternatives are becoming an increasingly important focus.

[0003] Against this backdrop, vegetable oils rich in unsaturated fatty acids (such as tea oil, olive oil, perilla oil, and flaxseed oil) are increasingly regarded as ideal sources of healthy fats due to their high nutritional value and healthy fatty acid composition. However, these vegetable oils are usually liquid at room temperature and lack sufficient structure retention, making them unsuitable for use in food systems that require solid fats. To address this issue, researchers have proposed a technique to transform liquid vegetable oils into solid fats through structuring methods. Oil gelation, as an emerging oil structuring technology, does not require altering the fatty acid composition through hydrogenation. Instead, it introduces oil gelling agents into liquid vegetable oils, utilizing the formation of crystals or polymeric networks to achieve solidification and plasticization of the fats.

[0004] Currently, there are still some bottlenecks in the structuring technology of vegetable oils rich in unsaturated fatty acids. In existing technologies, while the beeswax-monoglyceride blended oleogel system can achieve solidification of oils, its performance fluctuates due to batch-to-batch variations, resulting in poor stability. Other solutions, such as the ethyl cellulose-stearic acid blend, although improving oxidative stability, involve complex processes, including compound solution preparation, emulsion preparation, drying, and shearing, and rely on specialized equipment such as freeze-drying, leading to high costs and low production efficiency. The synergistic effect between multiple components is easily affected by fluctuations in their proportions, making quality control in industrial production difficult. Some solutions prepare antibacterial oleogels by blending surfactantin with monoglycerides, but this requires energy-intensive ultrasonic treatment and high-speed shearing, which not only increases energy consumption but may also affect the flavor of the oil. Furthermore, these solutions often focus only on the antibacterial function of the oil, neglecting the importance of plasticity, shortening properties, and low trans fatty acid content in solid oils for baking and spreading applications.

[0005] Therefore, developing a simple, efficient, and flexibly adjustable oleogrin system that can address several shortcomings of existing technologies remains an urgent need in this field. An ideal solution should be able to utilize single or compound oleogrin agents, avoiding complex synergistic effects and performance fluctuations between multiple components, while simplifying the process, reducing energy consumption, and adapting to the needs of different food scenarios.

[0006] In view of this, the present invention is hereby proposed. Summary of the Invention

[0007] The purpose of this invention is to provide an unsaturated fatty acid solid oil, its preparation method and uses. The method efficiently and healthily converts vegetable oil into solid oil, with a simple process that can meet the needs of different food applications.

[0008] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted: In a first aspect, the present invention provides a method for preparing unsaturated fatty acid solid oils, comprising: Add 5.0% to 25.0% by mass of an oil gelling agent to a vegetable oil rich in unsaturated fatty acids, and heat and stir at 70°C to 90°C until the oil gelling agent is completely dissolved. Homogenize the mixture at 1000 rpm to 3000 rpm until it becomes a homogeneous, transparent liquid with viscosity fluctuations not exceeding 5%. The homogenized liquid was cooled to room temperature and then tempered at 40℃~75℃ for 25min~65min to obtain unsaturated fatty acid solid oil.

[0009] In an optional embodiment, the oleogel has a mass ratio of 10.0% to 20.0%; and / or, The vegetable oil is at least one selected from tea oil, olive oil, flaxseed oil, and perilla oil; and / or, The homogenization conditions are 1500 rpm to 2500 rpm.

[0010] In an optional embodiment, the tea oil contains ≥85% unsaturated fatty acids; and / or, Olive oil contains ≥82% unsaturated fatty acids.

[0011] In an optional embodiment, the oleogel is a straight-chain alkane; Preferably, the length of the straight-chain alkane is at least one of C22 to C34; Preferably, the length of the straight-chain alkane is at least one of C24 to C28.

[0012] Preferably, the oleogel is composed of at least one of C24 alkane, C26 alkane, and C28 alkane; Preferably, the carbon chain length of the straight-chain alkane is either C24 or C26, and it is compounded with C28 in a 1:1 mass ratio.

[0013] In an optional embodiment, the mass ratio of the oleogel is 15.0% to 20.0%.

[0014] In an optional embodiment, the heating and stirring are carried out at 75°C to 85°C; Preferably, the heating and stirring are carried out at 78°C to 82°C.

[0015] In an optional embodiment, the static tempering is carried out at 50°C to 65°C for 40 to 50 minutes; and / or, When the straight-chain alkane is C24 to C28, the static tempering is carried out at 53°C to 62°C for 40 minutes; and / or, When the straight-chain alkane is C26, the static tempering is carried out at 57°C for 40 minutes.

[0016] In a second aspect, the present invention provides an unsaturated fatty acid solid oil, which is prepared by the method for preparing unsaturated fatty acid solid oil as described in any of the foregoing embodiments; Preferably, the solid fat is composed of vegetable oil rich in unsaturated fatty acids and a straight-chain alkane oil gelling agent; preferably, the mass ratio of the oil gelling agent is 5.0% to 25.0%. Preferably, the carbon chain length of the straight-chain alkane is C22 to C34; Preferably, the peroxide value of the unsaturated fatty acid solid oil is ≤5.0 mmol / kg; Preferably, the tensile strength of the unsaturated fatty acid solid oil is 30g to 60g; Preferably, the viscosity of the unsaturated fatty acid solid oil is 2000 mPa·s to 5000 mPa·s; Preferably, the unsaturated fatty acid solid oil has a whipping expansion rate of ≥150%.

[0017] Thirdly, the present invention provides the use of unsaturated fatty acid solid oils in the preparation of baked goods or spreads; Preferably, the baked food is at least one of cake, biscuit, and bread; Preferably, the amount of unsaturated fatty acid solid oil added is 10% to 30%.

[0018] Preferably, the spread includes at least one of peanut butter, chocolate sauce, or jam base.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows: This method effectively transforms unsaturated fatty acid-rich vegetable oils into solid fats by introducing an oleogloss agent into liquid vegetable oils and then subjecting them to heating, homogenization, and tempering. By adjusting the mass ratio of the oleogloss agent, the heating temperature, and the tempering conditions, the final properties of the fats can be precisely controlled, ensuring their performance in baking, spreading, and other food applications. Compared to traditional methods such as hydrogenation or the addition of chemical modifiers, this technology avoids the formation of trans fatty acids, thus better meeting health food standards and providing a healthier alternative.

[0020] This method also boasts advantages such as simple processing and low energy consumption. The entire preparation process requires no complex chemical modification steps; only physical mixing of the oil gelling agent and vegetable oil, followed by tempering, is needed to obtain solid oils with good structure and stability. This process simplifies existing multi-step, energy-intensive processes, improves production efficiency, and reduces costs in industrial production.

[0021] Furthermore, the flexible selection of oleogrinating agents allows this method to adapt to the properties of different vegetable oils and the application requirements of various foods. By adjusting the amount of oleogrinating agent added, the type of vegetable oil, and the specific conditions for mixing and tempering, solid oils with different hardness, viscosity, stability, and sensory characteristics can be obtained as needed. This flexible controllability ensures the broad application potential of this technology in food manufacturing. Attached Figure Description

[0022] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0023] Figure 1 This is a comparison chart of the stability of tea oil-based solid oils prepared with different amounts of n-hexadecane (oil gelling agent) added (5.0%, 10.0%, 15.0%, 20.0%, 25%) in Example 1 of this application; Figure 2 Comparison of tea oil-based solid oils prepared with different amounts of n-hexadecane (oil gelling agent) (5.0%, 10.0%, 15.0%, 20.0%, 25.0%) in Example 1 of this application after being whipped and left to stand for 24 hours; Figure 3The images show a comparison of the application effects in Example 1 of this application. In the image, A shows the application effect of tea oil-based solid oil prepared with 15.0% n-hexadecane, B shows the application effect of commercially available hydrogenated vegetable oil, C shows the application effect of beeswax-monoglyceride compound gelled olive oil, and D shows the application effect of ethyl cellulose-stearic acid compound gelled linseed oil. Figure 4 The results are the fracture strength test results in Example 2 of this application, where A is the fracture strength test result of tea oil-based solid oil (ATO) prepared with 15.0% n-hexadecane addition, and B is the fracture strength test result of beeswax-monoglyceride compound gelled olive oil (BOO). Figure 5 Crystal morphology images of tea oil-based solid oils prepared with different amounts of n-hexadecane (oil gelling agent) added (10.0%, 15.0%, 20.0%) in Example 1 of this application; Figure 6 The amplitude scan curve of the tea oil-based solid oil prepared by 15.0% n-hexadecane (oil gelling agent) in Example 3 of this application; Figure 7 The shear rate of the tea oil-based solid oil prepared from 15.0% n-hexadecane (oil gelling agent) in Example 3 of this application is 0.01–100 s. - ¹Shear stress-viscosity curves within the range; Figure 8 The frequency scan curve is the tea oil-based solid oil prepared by 15.0% n-hexadecane (oil gelling agent) in Example 3 of this application. Detailed Implementation

[0024] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0025] This application provides a method for preparing unsaturated fatty acid solid oils, including: Step S1: Add 5.0% to 25.0% (e.g., 5.0%, 10.0%, 15.0%, 20.0%, 25.0%, etc.) of an oil gelling agent to a vegetable oil rich in unsaturated fatty acids, and heat and stir at 70°C to 90°C (e.g., 70°C, 75°C, 80°C, 85°C, 90°C, etc.) until the oil gelling agent is completely dissolved.

[0026] This step involves adding the oleogel to the vegetable oil and heating it to a suitable temperature to ensure that the oleogel is fully dissolved and evenly distributed in the oil. Oleogels are generally substances with high melting points, capable of dissolving at higher temperatures and forming a network structure.

[0027] Choosing a temperature range of 70℃ to 90℃ ensures that the oleogel can fully dissolve and disperse in the vegetable oil, preventing premature crystallization or coagulation.

[0028] Through heating and stirring, the oleogel agent comes into full contact with and dissolves the unsaturated fatty acids in the vegetable oil, forming a stable solution. This process reduces the surface tension of the oleogel agent, promotes its mixing with the vegetable oil, ensures uniform distribution of the oleogel agent, and lays the foundation for subsequent structuring processes. This step ensures the complete dissolution of the oleogel agent, which helps improve the stability of the final solid oil.

[0029] In addition, the heating temperature of this step can be optimized according to the solubility characteristics of different oleogels. For example, some oleogels may dissolve at lower temperatures, so the temperature range can be adjusted to save energy.

[0030] In addition, different types of oleogels can be tested to ensure the most suitable oleogel for the best combination effect with vegetable oil.

[0031] Step S2: Homogenize the mixture at 1000 rpm to 3000 rpm (e.g., 1000 rpm, 1500 rpm, 2000 rpm, 2500 rpm, 3000 rpm, etc.) until the mixture is a homogeneous transparent liquid with viscosity fluctuations not exceeding 5%.

[0032] This step primarily involves high-speed homogenization mixing to fully disperse the oleogel in the vegetable oil, ensuring the uniformity of the mixture. High-speed homogenization helps break up any clumps of oleogel, allowing it to dissolve completely and distribute evenly throughout the vegetable oil.

[0033] During the processing, the oleogel molecules are uniformly dispersed in the liquid, forming a homogeneous solution. The shear force generated by stirring during this process helps disperse the oleogel in the vegetable oil, preventing particle aggregation and thus maintaining the homogeneity of the liquid. The synergistic effect of this step is that the stable, homogeneous solution lays the foundation for subsequent solidification and tempering treatments, thereby ensuring that the final solidified oil possesses good plasticity and structural stability.

[0034] Furthermore, the specific stirring time and speed can be adjusted depending on the type of oleogel selected. For example, some oleogel may require higher speeds to achieve thorough dispersion, which may necessitate adjusting equipment parameters to improve production efficiency.

[0035] For different combinations of vegetable oils and oleogels, it may be necessary to adjust the stirring rate to optimize the mixing process.

[0036] Step S3: Cool the homogenized liquid to room temperature, and temper it at 40℃~75℃ (e.g., 40℃, 45℃, 50℃, 60℃, 70℃, 75℃, etc.) for 25min~65min (e.g., 25min, 30min, 35min, 40min, 45min, 50min, 55min, 60min, 65min, etc.) to obtain unsaturated fatty acid solid oil.

[0037] This step involves cooling the homogenized liquid and using a tempering process to induce the formation of stable crystals or polymeric networks from the oil gelling agent, ultimately transforming the liquid vegetable oil into a solid fat. Tempering involves controlling the temperature and time to ensure that the crystals or polymeric networks formed in the mixture have sufficient stability and structure.

[0038] It should be noted that the tempering process, through slow cooling and control of an appropriate temperature range, promotes the formation of tiny crystals or polymeric structures in the vegetable oil by the oil gelling agent, thereby enabling the entire oil system to acquire solid properties.

[0039] The tempering time and temperature are crucial. Too short a time may prevent the formation of a stable network structure, while too long a time can lead to over-crystallization, affecting the plasticity and properties of the grease. The advantage of this step is that by properly controlling the temperature and time, a solid grease with the desired stability, plasticity, and suitability for baking, spreading, and other applications can be obtained.

[0040] The temperature and time of the tempering process described above can be fine-tuned depending on the type of oil gelling agent and vegetable oil. For example, some oil gelling agents may achieve optimal results at lower temperatures, and the tempering time can be optimized according to the properties of the oil gelling agent.

[0041] Through experimental research, we can further explore the optimal temperature range and time for the tempering process in order to meet the performance requirements of different solid greases.

[0042] In summary, the method presented in this embodiment successfully converts liquid vegetable oil into stable solid oil through simple physical mixing and tempering, avoiding the formation of trans fatty acids and providing a healthy alternative. The process is simple, energy-efficient, and avoids complex chemical modification steps. The flexible selection of oleogluents allows this method to adapt to the needs of different vegetable oils and foods, possessing good controllability and broad application prospects.

[0043] In some embodiments, the mass ratio of the oleogel is 10.0% to 20.0%. For example, it can be 10.0%, 12.5%, 15.0%, 17.5%, or 20.0%.

[0044] It should be noted that in the preparation of solid oils, the mass ratio of the oleogloss agent determines its concentration in the oil. The main function of the oleogloss agent is to help liquid vegetable oils form a stable solid structure during heating and tempering. By adjusting the mass ratio of the oleogloss agent, the hardness, plasticity, and stability of the solid oil can be controlled. Generally, a lower mass ratio may lead to structural instability, while a higher mass ratio may cause the oil to harden excessively, affecting its applicability. Therefore, choosing an oleogloss agent mass ratio in the range of 10.0% to 20.0% is to ensure that the oil achieves the structural characteristics suitable for baking, spreading, and other applications.

[0045] The mass ratio of oleogloss agents is closely related to the type of vegetable oil and the tempering temperature. A reasonable ratio ensures the uniform distribution of the oleogloss agent within the oil and effectively forms a crystalline network, thereby enabling the oil to achieve the desired hardness and plasticity. This range is chosen to balance the structural stability and adaptability of solid oils, ensuring their effectiveness in various food applications.

[0046] Different types of oleogels (such as straight-chain alkanes, fatty acid salts, etc.) may require different mass ratios to optimize the performance of the final product. Therefore, in practical applications, the proportion of oleogels can be further adjusted through experiments to adapt to different vegetable oils and application scenarios.

[0047] In some embodiments, the vegetable oil is at least one of tea oil, olive oil, flaxseed oil, and perilla oil.

[0048] These vegetable oils are typically rich in unsaturated fatty acids, such as ω -3 and ω β-6 fatty acids have high nutritional value. Due to their health benefits, vegetable oils rich in unsaturated fatty acids are widely used to replace traditional animal fats or hydrogenated vegetable oils. In this embodiment, the choice of vegetable oil directly affects the taste, stability, and adaptability of the solid oil; therefore, using different types of vegetable oil can adjust the performance of the final solid oil according to different application requirements.

[0049] Different vegetable oils have different fatty acid compositions. For example, tea oil and olive oil are rich in monounsaturated fatty acids, while flaxseed oil and perilla oil are rich in polyunsaturated fatty acids. Based on these characteristics, the properties of solid oils can be adjusted by modifying the type and mass ratio of oil gelling agents, making them suitable for different food applications. For instance, tea oil and olive oil are suitable for high-temperature baking, while flaxseed oil and perilla oil are suitable for health foods, providing a richer source of fatty acids.

[0050] In some embodiments, the homogenization conditions are 1500 rpm to 2500 rpm. For example, it can be 1500 rpm, 1700 rpm, 2000 rpm, 2200 rpm, or 2500 rpm.

[0051] This embodiment provides the rotation speed range for homogenization mixing. Homogenization mixing achieves thorough mixing of the oil gelling agent and vegetable oil through high-speed stirring, ensuring the oil gelling agent is evenly distributed in the oil and preventing clumping or separation. An appropriate stirring rate ensures effective contact between the oil gelling agent and the oil, improving its dispersibility. The rotation speed range of 1500 rpm to 2500 rpm is used to balance mixing effectiveness and energy consumption; excessively high speeds may increase energy consumption and potentially affect the stability of the oil gelling agent.

[0052] Within this range, the stirring rate effectively mixes the oleogel with the vegetable oil, ensuring solution stability. This process helps reduce air bubbles in the liquid and avoids uneven particle distribution, thereby improving the stability of the final solidified oil. Excessively high stirring rates may introduce unnecessary heat or air, leading to solution instability.

[0053] In some embodiments, the tea oil contains ≥85% unsaturated fatty acids. For example, it can be 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, or 94%.

[0054] The vegetable oils used in this embodiment (such as tea oil and olive oil) have a high content of unsaturated fatty acids. Unsaturated fatty acids in vegetable oils are widely considered to be beneficial to health among healthy fatty acids because they can lower the level of bad cholesterol in the blood, thereby preventing cardiovascular disease.

[0055] In some implementations, the olive oil contains ≥82% unsaturated fatty acids.

[0056] In some embodiments, the oleogel agent is a straight-chain alkane; Preferably, the length of the straight-chain alkane is at least one of C22 to C34; Preferably, the length of the straight-chain alkane is at least one of C24 to C28.

[0057] In this embodiment, the oleogrinating agent is limited to straight-chain alkanes with relatively long carbon chains (C22–C34), which can help the oils form a more stable structure. Straight-chain alkanes, as oleogrinating agents, can form stable crystals or polymeric networks in liquid vegetable oils, thereby converting the liquid vegetable oil into a solid oil. The choice of oleogrinating agent determines the final properties of the oil, including hardness, stability, and plasticity. Longer carbon chains help enhance the crystallinity and structural stability of the oil.

[0058] By selecting straight-chain alkanes with long carbon chains as oleogloss agents, a stable crystal structure can be formed during cooling, enhancing the solid-state properties of the oils. The long-chain structure of straight-chain alkanes promotes the interaction between the oleogloss agent and oil molecules, thereby building a strong structural network in vegetable oils. This process allows liquid vegetable oils to solidify at room temperature without relying on hydrogenation, thus avoiding the formation of trans fatty acids.

[0059] Furthermore, the hardness and stability of oils can be adjusted by regulating the carbon chain length range of the oil gelling agent (e.g., C24–C28) to meet the needs of different food applications. In addition to straight-chain alkanes of C22–C34, other types of alkanes, such as compounds with cyclic structures, can also be considered to adjust the melting point and plasticity of oils.

[0060] Preferably, the oleogel is composed of at least one of C24 alkane, C26 alkane, and C28 alkane; Preferably, the carbon chain length of the straight-chain alkane is either C24 or C26, and it is compounded with C28 in a 1:1 mass ratio.

[0061] This embodiment further defines the composition of the oleogel, which can be any one of C24 and C26, compounded with C28 in a 1:1 mass ratio. For example, C24 and C28, or C26 and C28. This compounding allows for the adjustment of the oleogel's properties, making it more adaptable to different vegetable oils. The compounding of C24, C26, and C28 alkanes can balance the hardness, plasticity, and stability of solid oils, thus making the final product suitable for various foods.

[0062] The aforementioned C24, C26, and C28 alkanes possess different crystal structures and melting points. By blending them in a certain proportion, the melting point and crystallization characteristics of the oil gel can be adjusted, thereby affecting the structure and properties of the final solid grease. The blended oil gel can form a more uniform and stable network structure in the grease, improving the overall performance of the solid grease.

[0063] Furthermore, the blending ratio can be adjusted (e.g., different ratios of C24 and C28) to optimize the sensory properties and performance of the oil. The choice of different vegetable oils may affect the optimization of the blending ratio; therefore, it is possible to formulate the blend according to specific oils and application scenarios to obtain the best product results.

[0064] Linear-chain alkanes are widely found in the waxy layer of plant epidermis and natural waxes. In some embodiments, the linear-chain alkanes are conventional products that can be obtained commercially. Preferably, to meet the safety requirements of food manufacturing and processing, the linear-chain alkanes are of food-grade purity with a purity ≥95%, to ensure the food safety of the final unsaturated fatty acid solid oil. In some embodiments, the mass ratio of the oil gelling agent is 15.0% to 20.0%.

[0065] In this embodiment, based on the "addition of oleogeling agent" mentioned above, the proportion of oleogeling agent added is further narrowed from a wider range to 15.0% to 20.0%. For example, it can be 15.0%, 16.0%, 17.0%, 18.0%, 19.0%, 20.0%, etc.

[0066] It should be noted that the amount of oleogel used will affect its ability to form a structure in the oil phase; this limitation is a further clarification of the "dosage window", which helps to more easily reproduce a stable preparation process during implementation.

[0067] In conjunction with the heating, dissolving, homogenizing, and tempering processes in the aforementioned embodiments, the first two steps more easily achieve a state of "complete dissolution / homogeneity," and provide a sufficient gelling agent content for structural formation during the tempering stage. Thus, within this dosage range, the aforementioned method yields unsaturated fatty acid solid oils.

[0068] In some embodiments, the heating and stirring are carried out at 75°C to 85°C; for example, it can be 75°C, 78°C, 80°C, 82°C, 85°C, etc.

[0069] Preferably, the heating and stirring are carried out at a temperature of 78°C to 82°C. For example, the temperature can be 78°C, 79°C, 80°C, 82°C, etc.

[0070] In this embodiment, the purpose of heating is to ensure complete dissolution of the oleogel in the oil phase; this limitation refines the "temperature window for the dissolution stage," making the dissolution process more controllable. The temperature window aligns with the goal of "until complete dissolution"; after sufficient dissolution, homogenization is initiated, making it easier to obtain a homogeneous system, thereby supporting the subsequent tempering stage.

[0071] In some embodiments, the static tempering is carried out at 50°C to 65°C (e.g., 50°C, 53°C, 57°C, 60°C, 62°C, 65°C, etc.) for a tempering time of 40 min to 50 min (e.g., 40 min, 42 min, 45 min, 48 min, 50 min, etc.).

[0072] The tempering stage described above is a process of "holding the system at a certain temperature" to allow the system to complete the structuring process (such as crystallization / rearrangement) within that temperature range. Time and temperature together determine the sufficiency and consistency of the structure formation.

[0073] This stage is predicated on the prior completion of "complete dissolution + homogenization"; allowing the mixture to stand within a narrow tempering window facilitates repeated implementation and reduces batch fluctuations.

[0074] Specifically, a stable temperature environment can be provided using a constant temperature chamber / constant temperature water bath / constant temperature room, and the time can be set to the target time.

[0075] In some embodiments, when the straight-chain alkane is C24 to C28, the static tempering is carried out at 53°C to 62°C (for example, 53°C, 55°C, 57°C, 60°C, 62°C, etc.) for 40 minutes.

[0076] In some embodiments, when the straight-chain alkane is C26, the static tempering is carried out at 57°C for 40 minutes.

[0077] This application also provides an unsaturated fatty acid solid oil, which is prepared by the preparation method of unsaturated fatty acid solid oil as described in any of the foregoing embodiments; Preferably, the solid oil is composed of vegetable oil rich in unsaturated fatty acids and a straight-chain alkane oil gelling agent; preferably, the mass ratio of the oil gelling agent is 5.0% to 25.0%. For example, it can be 5.0%, 10.0%, 12.5%, 15.0%, 17.5%, 20.0%, 22.5%, 25.0%, etc.

[0078] The above compositional definition emphasizes that this solid oil is not a single substance, but a structured system composed of vegetable oil and straight-chain alkanes. Straight-chain alkanes can participate in the formation of solid structures in the oil phase (usually manifested as ordered aggregates / crystal frameworks), giving the originally fluid oil phase a "solid oil" state; vegetable oil provides the continuous phase and serves as the main source of oil components. Vegetable oil provides the base oil phase and the source of unsaturated fatty acids; straight-chain alkanes act as oleogel agents, providing the supporting structure. The combination of these two components allows the system to exhibit solid oil characteristics under normal conditions, while maintaining the compositional properties of the vegetable oil without chemical alteration.

[0079] Within this content window, the system can maintain the state of "solid oil" while retaining the compositional characteristics of vegetable oil as the main oil phase.

[0080] Preferably, the carbon chain length of the straight-chain alkane is C22 to C34. For example, it can be C22, C24, C26, C28, C30, C32, C34, etc.

[0081] The aforementioned carbon chain length affects the aggregation / solidification tendency and structuring ability of straight-chain alkanes in the oil phase. Limiting it to C22–C34 indicates that this system uses relatively long-chain straight-chain alkanes to meet the requirement of forming solid structures in the oil phase.

[0082] Combined with the "oil gel agent mass ratio", a combination of "type + dosage" is formed to make the structural origin of solid oils clearer.

[0083] Preferably, the peroxide value of the unsaturated fatty acid solid oil is ≤5.0 mmol / kg. For example, it can be 1.0 mmol / kg, 2.0 mmol / kg, 3.0 mmol / kg, 4.0 mmol / kg, 5.0 mmol / kg, etc.

[0084] Preferably, the tensile strength of the unsaturated fatty acid solid oil is 30g to 60g; for example, it can be 30g, 35g, 40g, 45g, 50g, 55g, 60g, etc.

[0085] Preferably, the viscosity of the unsaturated fatty acid solid oil is 2000 mPa·s to 5000 mPa·s; for example, it can be 2000 mPa·s, 2500 mPa·s, 3000 mPa·s, 3500 mPa·s, 4000 mPa·s, 4500 mPa·s, 5000 mPa·s, etc.

[0086] Preferably, the whipping expansion rate of the unsaturated fatty acid solid oil is ≥150%. For example, it can be 150%, 160%, 170%, 180%, 190%, 200%, etc.

[0087] This application also provides an example of the use of unsaturated fatty acid solid oils in the preparation of baked goods or spreads; Preferably, the baked food is at least one of cake, biscuit, and bread; Preferably, the amount of unsaturated fatty acid solid oil added is 10% to 30%. For example, it can be 10%, 20%, 30%, etc.

[0088] Preferably, the spread includes at least one of peanut butter, chocolate sauce, or jam base.

[0089] The usage provided in this embodiment is limited to a "material → use" relationship, that is, "unsaturated fatty acid solid oil" is used as an oil raw material and applied to the preparation of two types of food: baked goods or spreads. Here, "or" means that either of the two uses is sufficient, and it is also permissible to use the same oil in the preparation of two types of products.

[0090] This embodiment focuses on food processing steps primarily based on formulation production, such as the mixing / forming / baking process for baking products, or the mixing / grinding / homogenization process for spreads and sauces. For example, in practice, this involves adding the solid oil as an oil phase ingredient to the target product's formulation and then completing the finished product preparation using conventional processes.

[0091] The present invention will be further illustrated below with specific embodiments. However, it should be understood that these embodiments are merely for the purpose of more detailed illustration and should not be construed as limiting the present invention in any way.

[0092] Example 1: Preparation and performance testing of tea oil-based solid oils with different amounts of oleogelizing agent This embodiment uses tea oil as the base oil and prepares multiple groups of tea oil-based solid oil samples by varying the amount of oil gelling agent added. The preparation is carried out under uniform heating, dissolving, homogenizing, and tempering conditions to eliminate the interference of process differences on the results. Subsequently, the short- and medium-term stability and whipping performance of the samples are investigated, and key characterization indicators such as fracture strength, viscosity, and spreadability are tested and compared to illustrate the influence of changes in the amount of oil gelling agent added on the overall performance of the obtained solid oils.

[0093] 1. Preparation of tea oil-based solid fats: This embodiment prepared tea oil-based solid oils with different amounts of oleogel additives. The preparation method includes the following steps: S1. Add n-hexadecane (oil gelling agent) at a mass ratio of 5.0%, 10.0%, 15.0%, 20.0%, and 25.0% to 100g of tea oil, and stir at 80℃ to completely dissolve the oil gelling agent. S2. Homogenize and mix at 2500 rpm until the material is a uniform transparent liquid, without layering or particles and with viscosity fluctuation ≤5% (observed by the naked eye and measured by a viscometer) as the mixing endpoint (approximately 18-22 minutes in this example). This ensures that the oil gel agent and vegetable oil are fully dispersed and avoids uneven crystallization caused by insufficient mixing. S3. After homogenization and mixing, cool to room temperature and temper at 57°C for 40 minutes to obtain tea oil-based solid oil.

[0094] 2. Short- and medium-term stability, playability, and other performance tests: This embodiment tested the short- and medium-term stability and whipping properties of tea oil-based solid oils prepared with different amounts of n-hexadecane (oil gelling agent), and analyzed the effect of n-hexadecane addition on the key properties of tea oil-based solid oils.

[0095] The stability comparison chart of tea oil-based solid oils prepared with different amounts of n-hexadecane (oil gelling agent) (5.0%, 10.0%, 15.0%, 20.0%, 25.0%) is shown in the figure below. Figure 1 As shown. By Figure 1 It can be seen that the short- and medium-term stability of the prepared tea oil-based solid oil gradually improves with the increase of alkane addition. When the alkane addition is low (e.g., 5.0%), the oil system has poor stability, is difficult to form, and exhibits obvious flow phenomena; as the alkane addition increases, the homogeneity of the oil system gradually increases, the stability is significantly improved, and it exhibits a homogeneous state. Further tests will be conducted on the performance of tea oil-based solid oils prepared with different n-hexadecane (oil gelling agent) addition amounts (5.0%, 10.0%, 15.0%, 20.0%, 25.0%).

[0096] 40 ml of tea oil-based solid oils were prepared by whipping different amounts of n-hexadecane (oil gelling agent) (5.0%, 10.0%, 15.0%, 20.0%, 25.0%). The whipping expansion and stability after standing for 24 hours were compared as shown in the figure. Figure 2 As shown. By Figure 2 It can be seen that when the alkane addition amount is 5.0% to 25.0%, the tea oil-based solid oils prepared can all be whipped. Except for the tea oil-based solid oils prepared when the alkane addition amount is 5.0%, which showed collapse, the others did not collapse after standing for 24 hours, and the short- and medium-term whipping stability is excellent.

[0097] Expansion rate: 25.0% > 20.0% > 15.0% > 10.0% > 5.0%.

[0098] The effect of n-hexadecane addition on the key properties of tea oil-based solid oils is shown in Table 1.

[0099] Table 1. Effect of n-Hexadecane addition amount on key properties of tea oil-based solid fats

[0100] Combination Figure 1 , Figure 2 As shown in Table 1, low addition levels (5.0%, 10.0%) result in substandard whipping expansion and poor short- to medium-term stability. With increasing addition levels, both breaking strength and viscosity increase significantly, and the whipping rate also increases markedly. However, excessive addition levels may cause the oil to harden excessively, affecting its applicability. Therefore, a suitable addition level should be selected based on actual conditions and cost.

[0101] 3. Comparison of application effect with conventional technology products: In this embodiment, tea oil-based solid oil prepared with 15.0% n-hexadecane was used as a representative, and it was tested and compared with several existing solid oils such as commercially available hydrogenated vegetable oil, beeswax-monoglyceride gelled olive oil, and ethyl cellulose-stearic acid gelled linseed oil.

[0102] The beeswax-monoglyceride compound gelled olive oil was prepared according to CN116711783A by adding 10.0% beeswax-monoglyceride compound oil gelling agent (beeswax:monoglyceride mass ratio of 9:6) to olive oil with an unsaturated fatty acid content of 83%. The ethyl cellulose-stearic acid compound gelled flaxseed oil is prepared according to CN109788774A: ethyl cellulose polymer is compounded with stearic acid, and the amount of stearic acid added is 8% (which meets the limit of GB2760-2024 "National Food Safety Standard - Standard for the Use of Food Additives", and the purity of food-grade stearic acid is ≥98%).

[0103] Test items: fracture strength deviation, viscosity, and application smoothness.

[0104] A professional sensory evaluation team of 5 people (all qualified to conduct food sensory evaluation) used a blind test method to score the food according to the scoring rules shown in Table 2 (total score of 100 points), and the average score was taken.

[0105] Table 2, Scoring Details

[0106] The comparison results are shown in Table 3.

[0107] Table 3. Comparison of Key Performance Characteristics of Different Solid Oils

[0108] The comparison image shows the application effect of 15% C26 tea oil-based solid grease with existing solid greases. Figure 3 As shown in the figure; A to D represent the application effects of tea oil-based solid oil prepared with 15.0% n-hexadecane, commercially available hydrogenated vegetable oil, beeswax-monoglyceride blended gelled olive oil, and ethyl cellulose-stearic acid blended gelled flaxseed oil, respectively. Figure 3As shown in Table 3, the tea oil-based solid oil prepared by this invention has the best application smoothness (9.4 points), while commercially available hydrogenated vegetable oil and beeswax-monoglyceride blended gelled olive oil have slightly worse application smoothness (9.1 / 9.0 points), and ethyl cellulose-stearic acid blended gelled linseed oil has the worst application smoothness (8.2 points). These results indicate that the tea oil-based solid oil prepared by this invention has a small deviation in breaking strength, suitable viscosity, and excellent application smoothness, and its overall performance is significantly superior to existing products.

[0109] 4. Fracture strength test (texture analyzer method): This invention uses tea oil-based solid oil (denoted as ATO) prepared with 15.0% n-hexadecane as a representative. Its fracture strength was tested using a texture analyzer (P / 50 probe, puncture speed 1 mm / s, compression depth 5 mm) to detect its mechanical properties. The beeswax-monoglyceride compound gelled olive oil (denoted as BOO) described in Example 2 was used as a comparison.

[0110] The fracture strength test results of the tea oil-based solid oil prepared in this invention and the comparative solid oil are as follows: Figure 4 As shown in the figure; A in the figure represents the fracture strength test result of ATO; B represents the fracture strength test result of BOO. Figure 4 It is evident that the peak tensile strength of the tea oil-based solid fat ATO prepared by this invention reaches 49.8 g, significantly higher than that of the comparative solid fat BOO (32.9 g). This data directly confirms that the crystal network constructed by this invention through "single straight-chain alkane oleoglosser + precise temperature-controlled tempering process" possesses superior mechanical strength. In contrast, the comparative solid fat, due to the significantly lower tensile strength of its oleoglosser compound system, cannot meet the structural strength requirements of fats in scenarios such as margarine shaping. Furthermore, the high tensile strength of the tea oil-based solid fat prepared by this invention ensures stable structural integrity during processing and storage, providing mechanical protection for the product's short- to medium-term sensory quality and shelf life.

[0111] 5. Crystal morphology observation (polarizing microscope method): In this embodiment, the crystal morphology of tea oil-based solid oils prepared with different amounts of n-hexadecane (oil gelling agent) (10.0%, 15.0%, 20.0%) was observed. Figure 5As shown, the amount of n-hexadecane added is positively correlated with the density of the crystal network in tea oil-based solid oils. The integrity of the crystal structure directly determines the mechanical properties and short- to medium-term stability of the product: at an addition of 10.0%, the crystals are sparse, making it difficult to form a continuous support network, resulting in weak mechanical properties and poor short- to medium-term stability; at an addition of 15.0%, the crystals exhibit moderate agglomeration, which can build a continuous and effective structural framework, forming a crystal network that combines density and connectivity. This not only compensates for the "sparse and unsupported" defect of the 10.0% addition but also avoids the problem of excessive crystal density at the 20.0% addition, resulting in a fracture strength of 49.8g and a viscosity of 3600mPa. The addition of s precisely matches the mechanical strength and rheological properties required for conventional food processing, representing a key step in balancing structural stability and processing operability. A 20.0% addition results in a denser and more uniform crystal network, significantly improving structural integrity, corresponding to a fracture strength of 56.3g and a viscosity of 4900mPa. While s can provide stronger protection for extreme processing scenarios (such as high-temperature baking and long-term storage), excessive crystal density can also lead to excessively high system viscosity, increasing processing resistance, making it more suitable for special scenarios rather than general food processing needs.

[0112] 6. Verification experiment of process parameter range To further verify the feasibility of the process parameter range in the aforementioned embodiments, two sets of process endpoint verification experiments were set up with the core conditions of C26 addition of 15.0% and tempering at 57°C for 40 min fixed, as follows: (1) Verification Experiment 1: Investigation of low temperature and low speed process.

[0113] 1) Preparation steps: Add 15.0% C26 to 100g of tea oil and heat and stir at 70℃ until completely dissolved; homogenize and mix at 1000rpm for 25min (the material is a uniform transparent liquid with viscosity fluctuation ≤5%); after cooling to room temperature, temper at 57℃ for 40min to obtain solid oil sample.

[0114] 2) Performance testing: Tested according to the test method in Example 1.2, the results are as follows: peroxide value 3.4 mmol / kg, breaking strength 45.2 g, viscosity 3200 mPa. The whipped expansion rate is 155%, all of which meet the core performance indicators of the product of this invention (peroxide value ≤ 5.0 mmol / kg, tensile strength 30-60 g, viscosity 2000-5000 mPa). s. Whipping expansion rate ≥150%.

[0115] (2) Verification Experiment 2: Investigation of high temperature and high speed process.

[0116] 1) Preparation steps: Add 15.0% C26 to 100g of tea oil and heat and stir at 90℃ until completely dissolved; homogenize at 3000rpm for 15min (the material is a uniform transparent liquid with viscosity fluctuation ≤5%); after cooling to room temperature, temper at 57℃ for 40min to obtain solid oil sample.

[0117] 2) Performance testing: Tested according to the test method in Example 1.2, the results are as follows: peroxide value 3.3 mmol / kg, breaking strength 51.3 g, viscosity 3800 mPa. The whipping expansion rate is 165%, and all indicators meet the performance requirements of the product of this invention.

[0118] (3) Verification conclusion: The results of the two sets of process endpoint experiments show that even at the process range boundaries (70℃ / 1000rpm, 90℃ / 3000rpm) in the aforementioned embodiments, unsaturated fatty acid solid oils with satisfactory performance can still be prepared, confirming that the process parameter range in the embodiments of this application has clear practical operability and can achieve the technical effect without being limited to the preferred parameters.

[0119] Example 2 This embodiment sets up a comparison group of single-component and compound systems under the same base oil and preparation process conditions. By preparing multiple groups of solid oil samples, the influence of different component combinations on the core indicators of solid oils is compared and investigated. The investigation includes tensile strength, viscosity, whipping expansion rate, peroxide value and spreadability, etc. The samples are quantitatively compared using a unified testing method and scoring method to illustrate the differences in key performance between single-component and compound systems.

[0120] 1. Experimental materials and proportions: Base oil: Camellia oil (85% unsaturated fatty acid content), same as in Example 1; Oil gelling agents: n-tetracosane (C24), n-hexacosane (C26), n-octacosane (C28) (purity ≥95%); Experimental Groups: Single-group control: 15.0%C26, 15.0%C24, 15.0%C28; Compound group: 15.0% of total addition, with 2 compound ratios set (covering common synergistic ratios): Compound group 1: C24:C28=1:1 (7.5% each); Two compound groups: C26:C28 = 1:1 (7.5% each).

[0121] 2. Operating steps: Raw material pretreatment: Place the tea oil in a 60℃ constant temperature oven for 30 minutes to remove trace amounts of moisture.

[0122] Sample preparation: Single component sample: Weigh 100g of tea oil, add 15.0% C24, C26, and C28 alkanes respectively, place in a constant temperature heating stirrer, stir at 80℃ and 500rpm for 30min until completely dissolved and without obvious particles; Compound sample: Weigh 100g of tea oil, add 7.5% C24+7.5% C28 and 7.5% C26+7.5% C28 alkanes respectively, and heat to dissolve under the same conditions as above.

[0123] Homogenization: Transfer the dissolved systems to a high-speed homogenizer and homogenize at 2500 rpm for 20 min to ensure uniform dispersion of the systems.

[0124] Cooling and tempering: Pour the homogenized system into a mold and allow it to cool naturally to room temperature (cooling rate 2℃ / min). Then place it in a 57℃ constant temperature tempering chamber and allow it to stand for tempering for 40 minutes. After taking it out, place it at room temperature (25℃) for equilibration for 2 hours for later use.

[0125] 3. Test Indicators: Consistent with the core performance indicators of the patent, the specific testing methods are the same as in Example 1.2: (1) Fracture strength: TA.XTPlus texture analyzer, P / 50 probe, test speed 1mm / s, compression depth 5mm; (2) Viscosity: Anton Paar MCR302 rotational rheometer, flat plate fixture (diameter 25mm, gap 1mm), 25℃, shear rate 10s - ¹; (3) Whipping expansion rate: Whip with an electric whisk at medium speed for 3 minutes, and calculate according to the formula (volume after whipping - volume before whipping) / volume before whipping × 100%; (4) Peroxide value: Determined according to GB5009.227-2023 "National Food Safety Standard for Determination of Peroxide Value in Food"; (5) Smoothness of spread: A professional sensory evaluation group of 5 people blindly tested and scored according to the scoring criteria in Table 2 (1 to 10 points, the higher the score, the better the smoothness), and took the average value.

[0126] 4. The performance comparison between the single-component and compound systems is shown in Table 4: Table 4. Comparison of Core Performance between Single-Component and Compound Systems

[0127] As shown in Table 4, among the single components, C26 has the best overall performance (break strength 49.8g, viscosity 3600mPa·s, whipping expansion rate 160%); C24 is relatively soft (break strength 42.3g, viscosity 2600mPa·s); and C28 has relatively high strength and viscosity (55.8g, 4200mPa·s). Among the compound groups, the C24:C28=1:1 compound system performed outstandingly, with performance almost on par with the single component C26. Its fracture strength of 47.1g and viscosity of 3550mPa·s were only slightly lower than C26, and its application smoothness score reached 9.3, demonstrating excellent application adaptability. Among the other compound groups, the C26:C28=1:1 compound did not have a synergistic advantage and its performance was inferior to the above two. Its fracture strength (52.5g) and viscosity (3900mPa·s) were more similar to the single component C28, and its whipping expansion rate (140%) was significantly lower than that of the C26 and C24:C28 compound systems. Its application smoothness score (8.9) was also relatively poor. The core reason may be that the C26 and C28 crystals are relatively dense, forming harder crystals, which increases the application resistance.

[0128] Example 3 This embodiment uses the same base oil and the same amount of oil gelling agent. Oil gelling agents with different carbon chain lengths are selected to prepare tea oil-based solid oil samples. The fracture strength, viscosity and spreadability of the obtained samples are compared and tested to investigate the influence of carbon chain length on the key properties of solid oils. On this basis, rheological characterization is further carried out on representative samples. By measuring their response under different shear and oscillation conditions, the flow and structural characteristics of the samples are explained.

[0129] 1. Preparation of tea oil-based solid fats: This embodiment prepares tea oil-based solid oils using alkanes of different carbon chain lengths (n-tetracosane (C24), n-hexacosane (C26), and n-octacosane (C28)) as oleogeling agents. The preparation method includes the following steps: (1) Add 15.0% by mass of n-tetracosane, n-hexacosane and n-octacosane (oil gelling agent) to 100g of tea oil, and stir at 80℃ to completely dissolve the oil gelling agent; (2) Homogenize at 2500 rpm until the material is a uniform transparent liquid, without layering or particles and with viscosity fluctuation ≤5% (observed by the naked eye and measured by a viscometer) as the mixing endpoint (approximately 18-22 minutes in this example) to ensure that the oil gel agent and vegetable oil are fully dispersed and to avoid uneven crystallization caused by insufficient mixing; (3) After homogenization and mixing, cool to room temperature and temper at 57°C for 40 minutes to obtain tea oil-based solid oil.

[0130] 2. Performance Testing: (1) The fracture strength, viscosity and smoothness of tea oil-based solid oils with alkanes of different carbon chain lengths as oil gelling agents were tested, and the results are shown in Table 5.

[0131] Table 5. Effects of alkane carbon chain length on key properties of tea oil-based solid fats

[0132] The test results show that as the carbon chain length increases, both the fracture strength and viscosity increase, while the spreadability decreases. This may be related to the degree of crystallization density of the system. In order to achieve a balance between spreadability, fracture strength, and viscosity, the rheological properties of the tea oil-based solid grease prepared from 15.0% n-hexadecane were further characterized based on actual usage.

[0133] (2) Rheological property testing (rotational rheometer method): Taking tea oil-based solid oils prepared with 15.0% n-hexadecane as an example, their rheological properties were tested using a rotational rheometer. An Anton Paar MCR302 rotational rheometer with a flat plate fixture (25 mm diameter, 1 mm gap) was used at 25°C to determine the rheological properties of tea oil-based solid oils prepared with 15.0% n-hexadecane (oil gelling agent). Figure 6 The amplitude scanning curve of the tea oil-based solid fat; Figure 7 The shear stress-viscosity curves are for shear rates ranging from 0.01 to 100 s⁻¹. Figure 8 (This is a frequency scan curve).

[0134] Depend on Figure 6 Knowing that the low shear stress region ( τ <100 Pa), the storage modulus G' is significantly higher than the loss modulus G'', indicating that the sample exhibits elastic-dominated, solid-like viscoelastic behavior, possessing good mechanical strength and maintaining morphological stability during short- to medium-term storage. When the shear stress approaches 100 Pa, both G' and G'' show a decreasing trend, and the difference between them decreases. This is directly related to the "crystal agglomeration" structure corresponding to the 15.0% addition amount—the supporting framework composed of agglomerated crystals has weaker inter-agglomerate bonding forces than a dense and uniform crystal network, making it prone to local structural relaxation under shear stress. Figure 7 It can be seen that the sample exhibits typical shear-thinning characteristics: apparent viscosity ( η ) with shear rate ( γ Increase from 10 7 mPa s decreased to 10³ mPa s, and τThe rate of decrease in shear rate is more pronounced. This phenomenon also stems from the crystal agglomeration structure: during shearing, the agglomerates are easily broken up, the structure relaxes and the resistance decreases, making the sample easier to flow in processing scenarios (such as stirring, spreading, and extrusion); and after standing, the agglomerates can be partially reconstructed, restoring to the measured 3600 mPa in Table 1. A suitable viscosity of around s ensures the product's short- to medium-term morphological stability. Figure 8 It can be seen that the angular frequency range ( ω Within the range of 1~100 rad / s, G' is always higher than G'', indicating that the solid oil always maintains the viscoelastic behavior dominated by elasticity, which can meet the stability requirements of conventional food processing and storage scenarios in the short and medium term.

[0135] Example 4 In this embodiment, vegetable oils from different sources were selected as base oils, and multiple groups of solid oil samples with different oil bases were prepared under the same preparation process conditions to examine the adaptability of this preparation approach in different base oil systems. Subsequently, peroxide value and whipping expansion rate were used as the main evaluation indicators to test and compare the samples with different oil bases, thereby illustrating the relevant performance of solid oils obtained under different base oil conditions.

[0136] 1. Preparation of solid greases with different oil bases: This embodiment utilizes different vegetable oils (olive oil, flaxseed oil, and perilla oil) to prepare different oil-based solid fats. The preparation method includes the following steps: (1) Add 15.0% n-hexadecane (oil gelling agent) to 100g olive oil, flaxseed oil and perilla oil respectively, and stir at 80℃ to completely dissolve the oil gelling agent; (2) Homogenize at 2500 rpm until the material is a uniform transparent liquid, without layering or particles and with viscosity fluctuation ≤5% (observed by the naked eye and measured by a viscometer) as the mixing endpoint (approximately 18-22 minutes in this example) to ensure that the oil gel agent and vegetable oil are fully dispersed and to avoid uneven crystallization caused by insufficient mixing; (3) After homogenization and mixing, the mixture was cooled to room temperature and tempered at 57°C for 40 minutes to obtain solid oils based on olive oil, flaxseed oil, and perilla oil.

[0137] 2. Performance Testing: The peroxide value and whipping expansion rate of the prepared oil-based solid greases were tested, and the results are shown in Table 6.

[0138] Table 6. Peroxide value and whipping expansion rate of different oil-based solid fats

[0139] As shown in Table 5, the oleogel and reaction system described in this invention have good compatibility with a variety of vegetable oils rich in unsaturated fatty acids, among which olive oil has the best compatibility (comparable to tea oil).

[0140] Application Example 1: Cake Preparation This application example introduces the solid fat into a baking food system, using cake preparation as an example to verify its application. Under predetermined formula conditions, the preparation process, including raw material mixing, whipping, and baking, is completed. By observing and evaluating the specific volume performance of the finished product and the state changes after a period of storage, the feasibility of the solid fat in cake preparation and its performance during storage are explained. The differences in the application of solid fats prepared by different systems are also compared and explained.

[0141] Formula: 100g low-gluten flour, 20g tea oil-based solid oil prepared by 15.0% oil gelling agent system (C26 single system or C24:C28=1:1 compound system) (addition amount 18%), 5 eggs, 80g sucrose, 50g milk; Process: Following the standard sponge cake preparation process, solid fats are mixed with other ingredients, whipped, and then baked. Results: The cake volume reaches 3.8 mL / g. The cake prepared by the compound system has better moisture retention after 7 days of storage, with no drying or hardening and no performance degradation. It has excellent short- and medium-term storage stability and is suitable for mass production scenarios that require short-term preservation. The cake prepared by the single system has better shapeability and stable fracture strength. It has no shape deformation after 7 days of storage and is suitable for high-end cake scenarios with complex decorations and intricate designs.

[0142] Application Example 2: Chocolate Sauce Preparation This application example uses the solid fat in a spread sauce system, taking chocolate sauce preparation as an example for application verification. The solid fat is melted and mixed with the formula ingredients, and then homogenized and emulsified to obtain the finished sauce. The smoothness of the spread sauce and the changes in appearance after being stored at room temperature for a period of time are observed and evaluated to illustrate the feasibility of the solid fat in the chocolate sauce preparation scenario and its performance during storage. The differences in the application of solid fats prepared by different systems are also compared and explained.

[0143] Formula: 25g cocoa powder, 40g sucrose, 25g tea oil-based solid oil (added amount 22%) prepared by a 15.0% oil gelling agent system (C26 single system or C24:C28=1:1 compound system), 110g milk; Process: Melt solid fats by heating, mix evenly with cocoa powder and sucrose, add milk and homogenize and emulsify; Results: The sauce prepared by the compound system achieved a smoothness score of 9.4, with no grainy texture. After 15 days of storage at room temperature, there was no particle precipitation or oil separation. It has reliable short- and medium-term stability and is suitable for direct consumption scenarios such as spreading on bread and biscuits. The sauce prepared by the single system has better room temperature stability and no performance degradation after 15 days. It is suitable for industrial sales scenarios such as room temperature storage and short-term long-distance transportation.

[0144] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing unsaturated fatty acid solid oils, characterized in that, include: Add 5.0% to 25.0% by mass of an oil gelling agent to a vegetable oil rich in unsaturated fatty acids, and heat and stir at 70°C to 90°C until the oil gelling agent is completely dissolved. Homogenize the mixture at 1000 rpm to 3000 rpm until it becomes a homogeneous, transparent liquid with viscosity fluctuations not exceeding 5%. The homogenized liquid was cooled to room temperature and then tempered at 40℃~75℃ for 25min~65min to obtain unsaturated fatty acid solid oil.

2. The method for preparing unsaturated fatty acid solid oils as described in claim 1, characterized in that, The oleogel has a mass ratio of 10.0% to 20.0%; and / or, The vegetable oil is at least one selected from tea oil, olive oil, flaxseed oil, and perilla oil; and / or, The homogenization conditions are 1500 rpm to 2500 rpm.

3. The method for preparing unsaturated fatty acid solid oils as described in claim 2, characterized in that, The tea oil contains ≥85% unsaturated fatty acids; and / or, Olive oil contains ≥82% unsaturated fatty acids.

4. The method for preparing unsaturated fatty acid solid oils as described in claim 1, characterized in that, The oleogel agent is a straight-chain alkane; Preferably, the length of the straight-chain alkane is at least one of C22 to C34; Preferably, the length of the straight-chain alkane is at least one of C24 to C28; Preferably, the oleogel is composed of at least one of C24 alkane, C26 alkane and C28 alkane.

5. The method for preparing unsaturated fatty acid solid oils as described in claim 4, characterized in that, The straight-chain alkane has a carbon chain length of either C24 or C26, and is compounded with C28 in a 1:1 mass ratio.

6. The method for preparing unsaturated fatty acid solid oils as described in claim 1, characterized in that, The mass ratio of the oleogel is 15.0% to 20.0%.

7. The method for preparing unsaturated fatty acid solid oils as described in claim 1, characterized in that, The heating and stirring are carried out at 75℃~85℃; Preferably, the heating and stirring are carried out at 78°C to 82°C.

8. The method for preparing unsaturated fatty acid solid oils as described in claim 1, characterized in that, The static tempering is carried out at 50–65°C for 40–50 minutes; and / or, When the straight-chain alkane is C24 to C28, the static tempering is carried out at 53°C to 62°C for 40 minutes; and / or, When the straight-chain alkane is C26, the static tempering is carried out at 57°C for 40 minutes.

9. A solid oil containing unsaturated fatty acids, characterized in that, It is prepared by the method for preparing unsaturated fatty acid solid oils as described in any one of claims 1-8; Preferably, the solid fat is composed of vegetable oil rich in unsaturated fatty acids and a straight-chain alkane oil gelling agent; preferably, the mass ratio of the oil gelling agent is 5.0% to 25.0%. Preferably, the carbon chain length of the straight-chain alkane is C22 to C34; Preferably, the peroxide value of the unsaturated fatty acid solid oil is ≤5.0 mmol / kg; Preferably, the tensile strength of the unsaturated fatty acid solid oil is 30g to 60g; Preferably, the viscosity of the unsaturated fatty acid solid oil is 2000 mPa·s to 5000 mPa·s; Preferably, the unsaturated fatty acid solid oil has a whipping expansion rate of ≥150%.

10. The use of a solid oil containing unsaturated fatty acids in the preparation of baked goods or spreads; Preferably, the baked food is at least one of cake, biscuit, and bread; Preferably, the amount of unsaturated fatty acid solid oil added is 10% to 30%; Preferably, the spread includes at least one of peanut butter, chocolate sauce, or jam base.

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