Low saturated fat oil composition and use

Abstract

The application provides a low-saturation oil and fat composition and application. The oil and fat composition has the following characteristics: in the fatty acid composition, the content of C16:0 is 20.0-30.0 wt%, the content of C18:1 is 25.0-50.0 wt%, and the content of C18:2+C18:3 is 20.0-35.0 wt%; the content of S2U triglyceride is 18.0-28.0 wt% based on the total weight of the oil and fat composition; the SFC content at 40 DEG C is 5.0-12.0%; and the saturation degree is 25-40%. The oil and fat composition can improve the appearance problem of biscuits obtained when the oil and fat is used in liquid state, and further can solve the problem of poor oxidation stability of the low-saturation oil and fat composition.

Description

Technical Field

[0001] This invention belongs to the field of food industry, and specifically relates to a low-saturated oil composition and its application. Background Technology

[0002] With increasing focus on the health benefits of oils, consumers are increasingly opting for low-saturation oils. However, low-saturation liquid oils, lacking the support of a large amount of solid fat, suffer a significant decrease in key properties such as plasticity and hardness, failing to meet the needs of many food applications, including baking. Existing conventional low-saturation oils are typically used in solid form; when used in liquid form for cookie making, they cause cookie deformation. Therefore, there is an urgent need in this field to develop a low-saturation baking oil that can be used in both solid and liquid forms, ensuring good shape retention in food preparation. To achieve the same effects as solid fats, the texture of liquid oils must be enhanced. Besides using gelling agents to form crystalline clusters, embedded layers, or network structures to solidify the liquid oil, adjustments can also be made to the oil base to maintain its low saturation while solidifying it, thus meeting baking requirements. Summary of the Invention

[0003] The purpose of this invention is to provide a low-saturation oil composition that can be used in the preparation of low-saturation baking oils and has good application performance.

[0004] In a first aspect, the present invention provides an oil and fat composition having the following characteristics:

[0005] In its fatty acid composition, the content of C16:0 is 20.0-30.0 wt%, the content of C18:1 is 25.0-50.0 wt%, and the content of C18:2+C18:3 is 20.0-35.0 wt%.

[0006] The content of S2U triglycerides is 18.0-28.0 wt% based on the total weight of the oil composition;

[0007] The SFC content at 40℃ is 5.0-12.0%; and

[0008] Saturation level is 25-40%;

[0009] Optionally, the oil composition further comprises an emulsifier, wherein the emulsifier content is 0.5-10% by weight of the total oil composition, preferably 5-7%; preferably, the emulsifier comprises monoglycerides and phospholipids, wherein the monoglyceride content is 2.5-5.5 wt% by weight of the total oil composition, preferably 3-5 wt%; the phospholipid raw material content is 0.8-3.5 wt%, preferably 1-3 wt%, and preferably, the phospholipid purity is >90%; preferably, based on the total weight of phospholipids in the phospholipid raw material, the PC content is 20-35%, the PE content is 20-30%, and the PI content is 15-20%.

[0010] In a second aspect, the present invention provides a shortening comprising the oil composition described in the first aspect of the present invention.

[0011] A third aspect of the present invention provides a method selected from the following:

[0012] (1) A method for preparing the oil and fat composition according to the first aspect of the present invention includes mixing raw materials used to prepare the oil and fat composition; and

[0013] (2) The method for preparing the shortening according to the second aspect of the present invention includes adding water and optional excipients to the oil composition according to the first aspect of the present invention used as an oil base, mixing and emulsifying, and optionally pre-cooling, rapid cooling, kneading and maturation treatment.

[0014] In a fourth aspect, the present invention provides a food product, wherein all or part of the oils contained in the food product are the oil composition described in the first aspect of the present invention or the shortening described in the second aspect of the present invention; preferably, the food product is selected from biscuits, bread, cakes, spreads, mayonnaise, fillings, pastries, croissants and butterfly pastries.

[0015] A fifth aspect of the present invention provides the application of the oil composition of the first aspect of the present invention or the shortening of the second aspect of the present invention in (i) increasing the shape retention of food when used in a solid state and / or in a liquid state, and / or (ii) reducing the oil separation rate during food storage, and / or (iii) improving the oxidative stability of the oil composition, or shortening, or food. Attached Figure Description

[0016] Figure 1 These are images showing the appearance of the biscuits prepared in Examples 1-4 when the fat is used in solid form.

[0017] Figure 2 These are images showing the appearance of the biscuits prepared in Examples 1-4 when the oil is used in liquid form.

[0018] Figure 3 These are images showing the appearance of the cookies prepared in Comparative Examples 1-7 when the fat is used in solid form.

[0019] Figure 4 These are images showing the appearance of the cookies prepared in Comparative Examples 1-7 when the oil is used in liquid form.

[0020] Figure 5 These are images showing the appearance of the cookies prepared in solid and liquid states, respectively, as described in Example 5. Detailed Implementation

[0021] To enable those skilled in the art to understand the features and effects of the present invention, the terms and expressions used in the specification and claims are explained and defined in general below. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning understood by those skilled in the art regarding the present invention, and in case of conflict, the definitions in this specification shall prevail.

[0022] The theories or mechanisms described and disclosed herein, whether right or wrong, should not in any way limit the scope of the invention, that is, the contents of the invention can be implemented without being limited by any particular theory or mechanism.

[0023] In this document, the terms “contains,” “includes,” “containing,” and similar terms encompass the meanings of “basically composed of” and “composed of.” For example, when this document discloses “A contains B and C,” “A is basically composed of B and C” and “A is composed of B and C” should be considered as having been disclosed in this document.

[0024] In this document, all features defined by numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are for the sake of brevity and convenience only. Accordingly, descriptions of numerical ranges or percentage ranges should be considered as covering and specifically disclosing all possible sub-ranges and individual numerical values ​​(including integers and fractions) within those ranges.

[0025] Unless otherwise specified, percentages refer to mass percentages and proportions refer to mass ratios in this article.

[0026] In this document, when describing embodiments or examples, it should be understood that it is not intended to limit the invention to those embodiments or examples. Rather, all alternatives, modifications, and equivalents of the methods and materials described herein are covered within the scope defined by the claims.

[0027] For the sake of brevity, not all possible combinations of the technical features in each implementation scheme or embodiment are described herein. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each implementation scheme or embodiment can be combined arbitrarily, and all possible combinations should be considered within the scope of this specification.

[0028] As used in this article, "solid fat content" (SFC) refers to the percentage of fat that is solid at a given temperature. Natural oils are generally a mixture of solid and liquid fats at room temperature, and solid fat content is the percentage of solid fat in the total amount of oil.

[0029] As used in this article, "S" refers to saturated fatty acids with 14 or more carbon atoms; "U" represents unsaturated fatty acids with 16 or more carbon atoms; "SSS (S3)" represents triglycerides with 3 molecules of S; "S2U" represents triglycerides with 2 molecules of S and 1 molecule of U; "SU2" represents triglycerides with 2 molecules of U and 1 molecule of S; "UUU (U3)" represents triglycerides with 3 molecules of U; and "SSU" represents triglycerides with S at positions 1 and 2 and U at position 3.

[0030] As used in this article, "palm oils" refers to the general term for oils extracted from the fruits of the oil palm tree. Specifically, oil pressed from the pulp of the palm fruit is called palm oil, while oil pressed from the kernel is called palm kernel oil (PKO). Palm oils can also undergo one or more fractionation steps. For example, palm oil undergoing one fractionation yields palm stearin (Palm ST) as the stearate fraction and palm olein as the liquid fraction. Further fractionation of the palm stearin can yield palm stearin (HARD ST) with a lower iodine value.

[0031] In this article, C16:0 is palmitic acid, C18:1 is oleic acid, C18:2 is linoleic acid, and C18:3 is linolenic acid.

[0032] As used in this article, "iodine value" refers to the mass of halogens added to fats (in terms of iodine), that is, the mass of iodine that can be absorbed per 100g of fat (in grams).

[0033] This invention discovers that by controlling the oil composition, the appearance of the biscuits and the problem of oil separation can be improved when oil is used in liquid form in biscuits. Furthermore, this invention also discovers that when the oil composition is specifically adjusted, an oleogel composition with good performance in both solid and liquid states can be obtained. This completes the invention.

[0034] Therefore, the present invention provides an oil composition having the following characteristics:

[0035] (1) In the fatty acid composition, the content of C16:0 is 20.0-30.0 wt%;

[0036] (2) The content of C18:1 in the fatty acid composition is 25.0-50.0 wt%;

[0037] (3) The content of C18:2+C18:3 in the fatty acid composition is 20.0-35.0 wt%;

[0038] (4) The content of S2U triglycerides is 18.0-28.0 wt% based on the total weight of the oil composition;

[0039] (5) The SFC content at 40℃ is 5.0-12.0%; and

[0040] (6) The saturation is 25-40%.

[0041] In some embodiments, the fatty acid composition of the oil composition of the present invention contains 22.8-29.6 wt% C16:O, for example, 24.5 wt%, 25.5 wt%, 26.5 wt%, 28 wt%, or within a range defined by any two of these contents. In some embodiments, the C16:O content is 20-28 wt%, 25.0-30.0 wt%, 23-30 wt%, or 23.8-29.6 wt%.

[0042] In some embodiments, the fatty acid composition of the oil composition of the present invention contains 26.0-49.0 wt% C18:1, for example, 28.0 wt%, 29.6 wt%, 30.0 wt%, 33.0 wt%, 36.0 wt%, 39.0 wt%, 42.0 wt%, 45.0 wt%, 48.0 wt%, or within a range defined by any two of these contents as endpoints. In some embodiments, the C18:1 content is 26.0-40.0 wt%, 29.0-48.0 wt%, 33.0-48.0 wt%, or 29.6-47.8 wt%.

[0043] In some embodiments, the fatty acid composition of the oil composition of the present invention contains 20.0-30.0 wt% C18:2+C18:3, for example, 22.0 wt%, 25.0 wt%, 27.0 wt%, 29.0 wt%, 31.0 wt%, 32.0 wt%, 33.0 wt%, or within a range defined by any two of these contents as endpoints. In some embodiments, the C18:2+C18:3 content is 21.0-34.5 wt%, 25.0-35.0 wt%, 21-35 wt%, 21.5-34.2 wt%, 24.0-35.0 wt%, or 24.4-34.2 wt%.

[0044] In some embodiments, the content of S2U triglycerides in the oil composition of the present invention may be 19.0-27.0 wt%, for example, 21.0 wt%, 23.0 wt%, 24.0 wt%, 25.0 wt%, or within a range defined by any two of these contents as endpoints. In some embodiments, the content of S2U triglycerides in the oil composition of the present invention, based on the total weight of the oil composition, is 20.0-26.0 wt% or 20.3-25.4 wt%.

[0045] In some embodiments, the SFC content of the oil composition of the present invention at 40°C may be 6.0-10.7%, for example 7.0%, 8.0%, 9.0%, 10.0%, or within a range defined by any two of these contents as endpoints. In some embodiments, the SFC content of the oil composition of the present invention at 40°C is 7.7-10.7%.

[0046] In some embodiments, the oil composition of the present invention has the following characteristics: (6) a saturation of 25.0-33.0%, 30-40%, 29.0-35.0%, or 29.8-34.7%.

[0047] In another preferred embodiment, the oil composition of the present invention has the following characteristics: the content of C16:0 is 23.8-29.6 wt%; the content of C18:1 is 29.6-47.81 wt%; the content of C18:2+C18:3 is 21.5-34.2 wt%; the content of S2U triglycerides is 20.3-25.4 wt%; the content of SFC at 40°C is 7.0-10.7%; and the saturation is 29.8-34.7%.

[0048] In this document, vegetable oils well known in the art can be used to prepare the oil and fat compositions of the present invention. For example, based on the fatty acid and triglyceride composition of various vegetable oils, and in accordance with the characteristics specified in this application, appropriate types and amounts of vegetable oils can be rationally selected to prepare oil and fat compositions that meet the characteristics requirements described in this application.

[0049] The vegetable oil may be any edible oil well known in the art, and may be selected from one or more of the following: palm oils, shea butter, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, flaxseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, coconut oil, and their extracts and transesterified oils. In this document, palm oils may be selected from one or more of the following: palm stearin (including stearin obtained by single or multiple extractions), palm kernel oil, and palm oil extract.

[0050] In some embodiments, the oil and fat compositions of the present invention contain palm oils and other vegetable oils besides palm oils, such as shea butter, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, flaxseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, coconut oil, and their extracts and transesterified oils, one or more of these. The sunflower oil may be high-oleic sunflower oil. In some embodiments, the other vegetable oils are selected from one or more of rice bran oil, sunflower oil (including high-oleic sunflower oil), and soybean oil.

[0051] In the oil composition of the present invention, the content of palm oil by weight of the total oil portion may be 30-60%, with the remainder being other vegetable oils. Preferably, the content of palm oil is 35-50%, more preferably 35-45%. In some embodiments, the palm oil contains palm stearin and palm oil extract, wherein the content of palm stearin is 10-25% and the content of palm oil extract is 20-30% by weight of the total oil portion. In some embodiments, the content of palm stearin is 13-23% and the content of palm oil extract is 20-29%. In some embodiments, the iodine value of the palm stearin is 10-40 g / 100 g, such as 12-35 g / 100 g. In some embodiments, at least 30%, preferably at least 40%, and more preferably at least 45% of the palm stearin, based on the total weight of the palm stearin, is palm stearin with an iodine value of 20-40 g / 100 g, preferably 30-36 g / 100 g, for example, palm stearin extracted in a single fraction can be used; in some embodiments, at least 70%, preferably at least 60%, and more preferably at least 55% of the palm stearin, based on the total weight of the palm stearin, is palm stearin with an iodine value of 5-20 g / 100 g, preferably 7-18 g / 100 g, and most preferably 12-17 g / 100 g, based on the total weight of the palm stearin. The palm stearin, for example, can be the stearin fraction obtained by further fractionating palm stearin after one fractionation. In some preferred embodiments, based on the total weight of the palm stearin, it includes 30% to 70%, preferably 40% to 60%, more preferably 45% to 55% of the palm stearin having an iodine value of 20-40 g / 100 g, preferably 30-36 g / 100 g, and also includes 30% to 70%, preferably 40% to 60%, more preferably 45% to 55% of the palm stearin having an iodine value of 5-20 g / 100 g, preferably 7-18 g / 100 g, and most preferably 12-17 g / 100 g.

[0052] In some embodiments, in addition to palm oils, the oil composition of the present invention also contains one or more of rice bran oil, sunflower seed oil (including high-oleic sunflower seed oil), and soybean oil. When present, the content of rice bran oil, preferably 55-62%, the content of sunflower seed oil, and the content of soybean oil, based on the total weight of the oil portion, are 50-65%, preferably 55-62%. The sunflower seed oil may contain 3-70%, 3-20%, 5-15%, 40-60%, 45-55%, or 5-55% high-oleic sunflower seed oil, based on the total weight of the sunflower seed oil.

[0053] The oil and fat compositions of the present invention may also contain emulsifiers. Emulsifiers may be food emulsifiers well known in the art, particularly emulsifiers for oils and fats, including but not limited to one or more of monoglycerides, phospholipids, polyglycerol ricinoleate, propylene glycol monostearate, and Tween. Monoglycerides may be monoglycerides of different carbon chain lengths and / or saturations, such as glyceryl monostearate. The content of emulsifier, based on the total weight of the oil and fat composition, may be 0.5-10%, for example 1.0%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10.0%, or within a range defined by any two of these contents as endpoints. In some embodiments, the content of emulsifier is 5-7%.

[0054] This invention has found that low-saturated liquid oils have poor oxidative stability, and the presence of low-saturated oils can affect the oxidative stability of their corresponding baked goods.

[0055] To further address the issue of oxidative stability, in some preferred embodiments, the oil composition further comprises monoglycerides and phospholipids, wherein, based on the total weight of the oil composition, the monoglycerides are 2.5–5.5 wt%, preferably 3–5 wt%; the phospholipid raw material is 0.8–3.5 wt%, preferably 1–3 wt%, and more preferably, the phospholipid purity is >90%.

[0056] In some preferred embodiments, based on the total weight of phospholipids in the phospholipid raw material, PC accounts for 20-35%, PE accounts for 20-30%, and PI accounts for 15-20%.

[0057] In some implementation schemes, the PC content is 20-28%, 28-35%, 23-35%, 24-34%, or 24.3-33.4% based on the total weight of phospholipids in the phospholipid raw material;

[0058] In some implementation schemes, the proportion of PE, based on the total weight of phospholipids in the phospholipid raw material, is 20-26%, 24-30%, 22-29%, 21.5-30%, or 22.6-28.7%.

[0059] In some implementation schemes, the proportion of PI, based on the total weight of phospholipids in the phospholipid raw material, is 15-18%, 17-20%, 16-19%, or 16.8-18.2%.

[0060] In some implementation schemes, the PA content is 0-15%, 1-7%, 6-11%, 2-10%, 3-9%, or 3.5-8.4% based on the total weight of phospholipids in the phospholipid raw material.

[0061] In some implementation schemes, based on the total weight of phospholipids in the phospholipid raw material, the proportion of LPC is 0–15%, 1–6%, 6–12%, 2–11%, 3–10%, or 3.2–9.6%; and the proportion of LPE is 0–15%, 1–7%, 6–12%, 3–10%, 4–9.5%, or 4.4–8.9%.

[0062] In some implementation schemes, the proportion of LPA, based on the total weight of phospholipids in the phospholipid raw material, is 0–9%, 0.1–2%, 2–6%, 0.1–5%, or 0.5–4.1%.

[0063] In some implementation schemes, the LPI percentage, based on the total weight of phospholipids in the phospholipid raw material, is 0–12%, 0–3%, 4–9%, 5.5–7.5%, 0–7.5%, or 0–6.5%.

[0064] In some implementation schemes, the APE content is 0–6%, 1–5%, 2–4.5%, 2.8–4.2%, or 3.2–3.7% based on the total weight of phospholipids in the phospholipid raw material.

[0065] This invention obtains an oil composition with a saturation of 29-35% by adjusting the emulsifier. This composition can be used as a shortening for baking and has good oxidative stability. It can be used not only in solid form but also in liquid form. The baked cookies have good shape retention and can reduce the oil separation rate of cookies during storage.

[0066] The oil composition of the present invention can be prepared by mixing the components of the oil composition of the present invention with an optional emulsifier. In some embodiments, melting the oil composition (e.g., at a temperature of 60-80°C) yields a liquid-use oil composition. Optionally, the melted oil can be frozen, for example, by adding it to a freezer and freezing it for a period of time, to obtain a solid-use oil composition. Typically, the freezing time can be determined according to the amount of oil. An exemplary freezing time can be 10-60 minutes. The outlet temperature of the freezer can be controlled at 10-20°C, preferably 15-18°C.

[0067] In some embodiments, the oil portion of the present invention is used as an oil base to prepare shortening or margarine. Therefore, the present invention also provides a shortening or margarine in which the content of the oil composition of the present invention is 80-100 wt%, and the water content is 0-20 wt%. The shortening or margarine may also contain other ingredients conventionally found in shortening, including but not limited to antioxidants, salt, flavorings, and colorings. The amounts of these ingredients are conventional in the art; for example, based on the total weight of the oil composition, it includes at least 10 ppm of antioxidants, preferably at least 30 ppm, more preferably at least 50 ppm, and even more preferably at least 100 ppm. The shortening of the present invention can be used directly in a liquid state after uniform mixing without rapid cooling and kneading, or it can be prepared in a solid state using conventional methods such as pre-cooling, rapid cooling, kneading, and ripening. For example, emulsifiers and / or water, as well as antioxidants, salts, flavorings, colorings, and other excipients, can be added to the oil portion described in this application, which is used as an oil base. The mixture is then emulsified, pre-cooled, rapidly cooled, kneaded, and matured to obtain shortening products or margarine.

[0068] In some embodiments, an oil phase (i.e., the oil-water composition described in this application) and an aqueous phase are provided separately. After melting the oil phase, the oil and aqueous phases are mixed, and the mixture is stirred at 50-70°C for a sufficient time. The mixture is then subjected to a freezing process, for example, by freezing in a freezer for a sufficient time, to prepare the shortening or margarine of this invention. Typically, the freezing time can be determined based on the amount of material. An exemplary freezing time can be 10-60 minutes. The outlet temperature of the freezer can be controlled at 10-20°C, preferably 15-18°C.

[0069] In some embodiments, the present invention provides a food product in which all or part of the oils and fats are oil compositions, shortening, or margarine of the present invention. The food product includes, but is not limited to, biscuits, bread, cakes, spreads, mayonnaise, fillings, pastries, croissants, and palmiers.

[0070] In some embodiments, the present invention provides the application of the oil composition, shortening, or margarine described herein in (i) increasing the shape retention of food when used in a solid state and / or in a liquid state; (ii) reducing the rate of oil separation during food storage; and (iii) improving the oxidative stability of the oil composition, shortening, or food. The food may in particular be baked goods, such as biscuits. Solid use refers to mixing the oil composition, shortening, or margarine directly with other ingredients of the food in a solid form. Liquid use refers to heating the oil composition, shortening, or margarine until it melts into a liquid form and then mixing it with other ingredients of the food, preferably at a temperature at which the oil composition, shortening, or margarine just melts. In this context, "shape retention" refers to the ability of a food to retain its shape and size after baking. Poor shape retention is indicated by significant shrinkage or deformation after baking.

[0071] In some embodiments, the present invention also provides a method for improving the shape retention of food and / or reducing the oil separation rate of food and / or improving the oxidative stability of oil compositions, shortening, or food, the method comprising the step of preparing the food using the oil composition described in any embodiment herein as an oil raw material. The preparation includes steps such as mixing and kneading all raw materials, shaping, and baking according to conventional methods. The food includes, but is not limited to, biscuits, bread, cakes, spreads, mayonnaise, fillings, shortbreads, croissants, and palmiers.

[0072] The advantages of this invention include:

[0073] Conventional baking fats typically have a saturation level exceeding 50%. This invention, through oil-based adjustments, prepares a low-saturation (25-40%) fat composition. This composition can be used in the preparation of various low-saturation baking fats such as shortening or margarine. In cookie baking, it can be used in solid or liquid form depending on production line needs, and the cookies exhibit excellent shape retention while significantly reducing oil separation during storage. This fat composition can also be used in bread baking, exhibiting low saturation and avoiding the health hazards associated with high-saturation fats.

[0074] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, unless otherwise specified, are generally performed under conventional conditions or as recommended by the manufacturer. Percentages and parts are by weight unless otherwise stated.

[0075] Raw material source:

[0076] Hard ST (palm oil fractionated stearin): Iodine value 15g / 100g, Kerry Specialty Oils (Shanghai) Co., Ltd.

[0077] Palm ST (palm stearin): Iodine value 33g / 100g, Kerry Specialty Oils (Shanghai) Co., Ltd.

[0078] Palm olein: Kerry Specialty Oils (Shanghai) Co., Ltd.

[0079] Shea olein: PGEO Edible Oils Sdn Bhd;

[0080] SBO (soybean oil): Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0081] Rice bran oil: Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0082] Rapseed oil: Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0083] SFO (Sunflower Seed Oil): Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0084] HOSFO (High Oleic Sunflower Seed Oil): Kerry Specialty Oils (Shanghai) Co., Ltd.;

[0085] Citibank Shortening: Contains 180ppm TBHQ, Kerry Specialty Oils & Fats (Shanghai) Co., Ltd.;

[0086] Soybean powder phospholipid 1: Jiaxing Jiedeng Biotechnology Co., Ltd.;

[0087] Soybean Powder Phospholipid 2: Jiaxing Jiedeng Biotechnology Co., Ltd.;

[0088] Soybean phospholipid concentrate: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;

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

[0090] Soybean powder phospholipid 3: Laboratory preparation (using concentrated soybean phospholipid from Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd. as raw material, washed three times with acetone and dried);

[0091] Sunflower seed powder phospholipids: prepared in the laboratory (using concentrated sunflower seed phospholipids from Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd. as raw material, washed three times with acetone and dried);

[0092] Monoglyceride 1: Guangzhou Kaiwen Food Development Co., Ltd.;

[0093] Monoglyceride 2: DuPont Danisco (China) Co., Ltd.;

[0094] Low-gluten flour: Yihai Kerry (Kunshan) Food Industry Co., Ltd., Huagu brand;

[0095] High-gluten flour: Yihai Kerry (Kunshan) Food Industry Co., Ltd., Lanjinshan brand;

[0096] High-activity dry yeast: Angel Yeast Co., Ltd.;

[0097] Bread improver A300: Angel Yeast Co., Ltd.;

[0098] Baking powder: Angel Yeast Co., Ltd.;

[0099] Milk powder: Fonterra Trading (Shanghai) Co., Ltd.;

[0100] Refined Salt: China National Salt Industry Corporation;

[0101] Fine granulated sugar: Daehan Corporation.

[0102] equipment:

[0103] Texture analyzer: TA.XT plus texture analyzer, SMS Inc., UK;

[0104] Volume measuring instrument: Model BVM, Perten, Sweden;

[0105] Lamination machine: RONDO fully automatic lamination machine;

[0106] Freezer: Hoyer LF50R1 continuous ice cream freezer;

[0107] Oven: SINMAG electric oven;

[0108] Dough mixer: SINMAG dough mixer;

[0109] Proofing box: SINMAG proofing box.

[0110] Example 1

[0111] Examples 1-4 and Comparative Examples 1-7

[0112] 1. Preparation of low-saturated oil and fat compositions

[0113] The formulation of the oil composition is shown in Table 1 below. Weigh each component according to the proportion in Table 1, heat and stir at 80℃ for more than 30 minutes to obtain the corresponding oil composition.

[0114] Table 1. Oil-based formulations of low-saturated oil and fat compositions (by weight percentage)

[0115]

[0116] Table 2. Main Indicators of Low-Saturated Oil Compositions (Oil Base)

[0117]

[0118]

[0119] Fatty acid and saturation detection methods: Fatty acid composition is determined by gas chromatography, referring to: AOCSOfficial Methods Ce 1b-89 Reapproved 1997, where the content of saturated fatty acids is the saturation.

[0120] The triglyceride was determined by AOCS Ce 5-86 using a 7890A gas chromatograph equipped with FID.

[0121] The method for detecting solid fat content is as follows: AOCS Cd16b-93.

[0122] Preparation of fats (shortening or margarine)

[0123] The low-saturated fat compositions of each embodiment and comparative example were used in the preparation of shortening or margarine, and the specific formulations are shown in Table 3 below.

[0124] Table 3: Formulations (by weight) of the oils and fats of Examples 1-4 and Comparative Examples 1-7

[0125]

[0126]

[0127] Preparation methods of the oils and fats of Examples 1-2, Comparative Examples 1-2, and Comparative Example 7:

[0128] (1) Weigh the oil phase according to Table 3 (the composition of the low-saturated oil composition is shown in Table 1), melt it completely at 75°C, and stir it evenly to obtain the oil for use in liquid state.

[0129] (2) Add part of the oil phase obtained in step (1) to the freezer and freeze for 20-30 minutes (the outlet temperature is controlled at about 16°C). Take out the sample and store it at room temperature to obtain the grease in solid state.

[0130] Preparation methods of the oils and fats in Examples 3-4 and Comparative Examples 3-6:

[0131] (1) Weigh the oil phase and water phase according to Table 3 (the composition of the low-saturated oil composition is shown in Table 1). The oil phase is completely melted at 75°C and then kept at 65°C for later use.

[0132] (2) Pour the oil phase obtained in step (1) into the water phase and stir at 50-70°C for 20-50 minutes (500-1500 rpm) to obtain the grease for use in liquid state.

[0133] (3) Add the mixture of oil and water phases obtained in step (2) to the freezer and freeze for 20-30 minutes (the outlet temperature is controlled at about 16°C). Take out the sample and store it at room temperature to obtain the grease in solid state.

[0134] Test Example 1: Evaluation of the application of fat compositions (solid / liquid) in biscuits

[0135] 1. The biscuit recipe and process are as follows:

[0136] The cookie recipe is shown in Table 4 below, and the cookies are prepared according to the following method:

[0137] (1) Raw material preparation: Weigh the low-gluten flour and baking powder and place them on one side of the work surface; weigh the powdered sugar and place it separately on the other side; weigh the oil on the scraper.

[0138] (2) Mixing and kneading the ingredients: Mix the oil and sugar directly and knead (if the oil is solid) / (if the oil is liquid), kneading with one hand and adjusting with a scraper with the other. Add the flour and baking powder and knead the dough. Cover the dough with paper to prepare for pressing.

[0139] (3) Sheet pressing (puff pastry machine): Select manual mode and turn off the cycle button. Before pressing, lower the protective cover and select the pressing direction. Select the height and press from high to low, generally starting from 10mm, pressing the biscuits to 3.8mm. Place in the freezer for 15 minutes, then use a mold to press out the shape (if the dough melts during the process, you can continue freezing before proceeding).

[0140] (4) Baking: 160℃, 9min; stop timing after baking, wear heat-resistant gloves and remove the baking tray.

[0141] Table 4: Cookie Recipes

[0142] Raw material name Mass (g) Proportion(%) Cake flour 90 51.15 baking powder 1 0.57 Powdered sugar 20 11.36 egg 15 8.52 grease 50 28.40 total 176 100

[0143] 2. Evaluation of biscuit shape retention

[0144] Visually inspect the resulting cookies.

[0145] 3. Measurement of biscuit hardness and crispness

[0146] The analysis was performed using a texture analyzer under the following conditions: P / 30R probe; pre-test speed: 2.0 mm / s; test speed: 1.0 mm / s; post-test speed: 2.0 mm / s; compressibility: 30%. The results are shown in Table 5 below.

[0147] 4. Determination of oil separation rate in biscuits

[0148] Place fresh biscuits on filter paper and leave them at room temperature for 2 days. Weigh the filter paper before and after placing the biscuits.

[0149] The steps are as follows: Weigh the clean filter paper to the mass 'a', place the biscuit on the filter paper and weigh it again to the mass 'b', leave it at room temperature for 2 days, then remove the biscuit sample and weigh the remaining filter paper to the mass 'c'. The oil separation rate of the biscuit can be calculated using the following formula:

[0150]

[0151] In the formula: a is the mass of clean filter paper (g); b is the total mass of the biscuit sample and filter paper (g); c is the total mass of the extracted oil and filter paper (g).

[0152] 5. Results

[0153] The shapes of biscuits made using methods that utilize both solid and liquid fats are shown in the image. Figure 1-4 As shown. By Figure 1-4 The comparison shows that when the fat was used in solid form, the cookies prepared in Examples 1-4 and Comparative Examples 1-7 all exhibited good shape retention. However, when used in liquid form, the cookies prepared in Comparative Examples 1-7 shrank significantly and deformed severely after baking, while the cookies prepared in Examples 1-4, even when used in liquid form, maintained good shape retention after baking and showed no significant shrinkage. Therefore, in cookie baking, the fat prepared in Examples 1-4 can meet the needs of different types of production lines, as it can be used in both solid and liquid forms.

[0154] The hardness, crispness, and oil separation rate of biscuits made using liquid oil are shown in Table 5 below:

[0155] Table 5: Hardness, crispness, and oil extraction rate of biscuits

[0156] Examples and Comparative Examples Hardness / g Crispness / mm Oil separation rate / % Example 1 410±22 0.23±0.01 0.14±0.1 Example 2 418±24 0.27±0.01 0.11±0.1 Example 3 422±21 0.24±0.02 0.08±0.1 Example 4 411±21 0.25±0.02 0.38±0.1 Comparative Example 1 422±22 0.23±0.01 2.81±0.3 Comparative Example 2 431±20 0.26±0.02 3.02±0.2 Comparative Example 3 413±19 0.24±0.01 3.13±0.3 Comparative Example 4 421±21 0.27±0.02 3.52±0.3 Comparative Example 5 432±20 0.24±0.02 2.91±0.2 Comparative Example 6 418±21 0.23±0.01 3.30±0.4 Comparative Example 7 423±19 0.25±0.01 2.83±0.3

[0157] As shown in Table 5, when the oils are used in liquid form, the biscuits prepared in Examples 1-4 and Comparative Examples 1-7 show no significant difference in hardness and crispness. However, the biscuits prepared in the comparative examples show very obvious oil separation, all above 2.8%, while the biscuits prepared in Examples 1-4 have a lower oil separation rate, all below 0.5%. Therefore, it can be concluded that the various baking oils prepared by the oil compositions 1-4 of the present invention have a good application effect in biscuits when used in liquid form, and can significantly reduce the oil separation rate of biscuits during storage.

[0158] Test Example 2: Evaluation of the application of the oil composition of the present invention (liquid form) in bread

[0159] 1. Bread recipe and process

[0160] The bread recipe is shown in Table 6, and it is prepared according to the following method:

[0161] (1) Raw material preparation: Mix the dry ingredients in the recipe in a dough mixer;

[0162] (2) Add the moistening ingredients and mix until the dough is elastic;

[0163] (3) Add oil, mix the oil and dough evenly, and beat until gluten is formed;

[0164] (4) Let the mixed dough rest at room temperature for 20-30 minutes;

[0165] (5) Segment and shape, and continue to relax at room temperature for 20-30 minutes;

[0166] (6) Place in a proofing box at a temperature of 33-35℃ and a humidity of 75% for 1 hour;

[0167] (7) Bake in an oven at 210°C for the top heat and 175°C for the bottom heat for 30 minutes.

[0168] Table 6: Bread Recipes

[0169] Raw material name Mass (g) Proportion(%) High-gluten flour 600 52 Powdered sugar 60 5.2 yeast 6 0.5 egg 60 5.2 Bread improver 1.8 0.16 Refined Salt 9 0.78 milk powder 18 1.56 grease 120 10.4 water 280 24.2 total 1154.8 100

[0170] 2. Measurement of bread appearance (height, height-to-diameter ratio, and volume-to-weight ratio)

[0171] The height, width (diameter), and mass of bread were measured using a volume measuring instrument, and its height-to-diameter ratio and volume-to-mass ratio were calculated.

[0172] Height-to-diameter ratio = Height / Width (diameter)

[0173] Capacity-to-mass ratio = volume / mass

[0174] 3. Bread texture determination

[0175] First, the prepared bread sample was sliced ​​into 10mm thick slices using a bread slicer, and then TPA testing was performed under the following conditions:

[0176] Probe: P / 36R type cylindrical flat bottom probe; Pre-test speed: 1.0mm / s; Test speed: 5.0mm / s; Post-test speed: 5.0mm / s, the probe presses down 10.00mm after sensing a force of 5.0g.

[0177] The appearance (height, aspect ratio, and volume-to-weight ratio) and texture measurement results of bread made with liquid fat are shown in Table 7 below.

[0178] Table 7: Appearance and Texture of Bread

[0179]

[0180] As shown in Table 7, compared with Comparative Examples 1-7, the breads prepared in Examples 1-4 showed no significant difference in appearance and texture. That is, the various baking oils prepared by the oil composition of the present invention have no significant effect on the appearance and texture of bread.

[0181] Example 2

[0182] 1. Preparation of low-saturated oil and fat compositions

[0183] Preparation methods of Examples 5-11 and Comparative Examples 8-22

[0184] (1) The oil base formulation of the low saturated oil composition is shown in Table 1, its index is shown in Table 2, and the gelling agent formulation is shown in Table 8. According to Table 1 and Table 8, weigh the corresponding oil, monoglyceride and phospholipid respectively, add 180ppm TBHQ, heat to melt and stir evenly to obtain the corresponding liquid oil composition.

[0185] (2) In Example 5, a portion of the oil obtained in step (1) was rapidly cooled and kneaded to obtain oil in a solid state for use.

[0186] Comparative Example 22 is commercially available Citibank shortening.

[0187] Table 8. Amounts and composition of oil-based, monoglyceride, and phospholipid additions in the Examples and Comparative Examples

[0188]

[0189]

[0190]

[0191]

[0192] *The oil base and emulsifier content is 100% by weight. For example, in embodiment 5, the oil base 5 is 94%, the monoglyceride 1 is 4%, and the soybean powder phospholipid 1 is 2%.

[0193] Determination of oil induction time

[0194] The oxidation stability of oils was determined using a Metrohm 735 Rancimat oxidative stabilizer. The test conditions were: sample weight 2.5g, test temperature 120℃, and air flow rate 20L / h. The results are shown in Table 9 below.

[0195] Table 9. Induction Time of Oil Compositions in Examples and Comparative Examples

[0196]

[0197] As shown in Table 9, only the oil compositions prepared in Examples 5-11 and Comparative Example 9 have better oxidative stability, with induction times all exceeding 30 hours, which is longer than that of Citibank shortening (Comparative Example 22). The induction times of the other comparative example oil compositions are all less than 25 hours, especially the induction times of the oil compositions in Comparative Examples 15-21, which are all less than 20 hours.

[0198] Evaluation of the application of oil and fat compositions in biscuits and bread

[0199] The cookie recipe and process are as follows:

[0200] The cookie recipe is shown in Table 10 below, and the cookies are prepared according to the following method:

[0201] (1) Raw material preparation: Weigh the low-gluten flour and baking powder and place them on one side of the work surface; weigh the powdered sugar and place it separately on the other side; weigh the oil on the scraper.

[0202] (2) Mixing and kneading the ingredients: Mix the oil and sugar directly and knead them together, kneading with one hand and adjusting with a scraper with the other. Add the flour and baking powder and knead the dough. Cover the dough with paper to prepare for pressing.

[0203] (3) Pressing: Select manual mode and turn off the cycle button. Before pressing, lower the protective cover and select the pressing direction. Select the height and press from high to low, generally starting from 10mm, pressing the biscuits to 3.8mm. Place in the freezer for 15 minutes, then use a mold to press out the shape (if the dough melts during the process, you can continue freezing before proceeding).

[0204] (4) Baking: 160℃, 9min; stop timing after baking, wear heat-resistant gloves and remove the baking tray.

[0205] Table 10. Cookie Recipes

[0206] Raw material name Mass (g) Proportion(%) Cake flour 90 51.15 baking powder 1 0.57 Powdered sugar 20 11.36 egg 15 8.52 grease 50 28.41 total 176 100

[0207] Biscuit shape retention evaluation

[0208] Visually inspect the prepared cookies to determine whether they retain their shape and whether they have shrunk.

[0209] Biscuit hardness and crispness measurement

[0210] Analysis was performed using a texture analyzer under the following conditions: P / 30R probe; pre-test speed: 2.0 mm / s; test speed: 1.0 mm / s; post-test speed: 2.0 mm / s; compressibility: 30%.

[0211] Cookie waxy texture review

[0212] Sensory evaluation

[0213] Determination of oil separation rate in biscuits

[0214] Place fresh biscuits on filter paper and leave them at room temperature for 2 days. Weigh the filter paper before and after placing the biscuits.

[0215] The steps are as follows: Weigh the clean filter paper to the mass 'a', place the biscuit on the filter paper and weigh it again to the mass 'b', leave it at room temperature for 2 days, then remove the biscuit sample and weigh the remaining filter paper to the mass 'c'. The oil separation rate of the biscuit can be calculated using the following formula:

[0216]

[0217] In the formula: a is the mass of clean filter paper (g); b is the total mass of the biscuit sample and filter paper (g); c is the total mass of the extracted oil and filter paper (g).

[0218] Cookie induction time determination

[0219] The determination was performed using a Danish MIKROLAB OXIPRES oxidative stabilizer for oils and fats under the following conditions: 20g of sample after pulverization, test temperature 110℃, and oxygen pressure 5 bar.

[0220] The biscuits produced in Example 5 using both solid and liquid fats are shown in the following diagram. Figure 5 As shown. Figure 5 In the middle, the left figure shows the use of oil in solid form, and the right figure shows the use of oil in liquid form. It can be seen that even when the oil in Example 5 is used in liquid form, its shape retention is still good after baking, and there is no obvious shrinkage.

[0221] The hardness, crispness, and oil separation rate of biscuits made with liquid oil are shown in Table 11 below:

[0222] Table 11. Hardness, crispness, and oil extraction rate of biscuits

[0223]

[0224]

[0225] As shown in Table 11, the biscuits prepared in Examples 5-11, Comparative Examples 8-14, and Comparative Example 21 did not show significant differences in hardness and crispness, and all had good shape retention. However, the biscuits prepared in Examples 5-11, Comparative Examples 9, and Comparative Example 21 had low oil separation rates, all below 0.2%. The biscuit prepared in Comparative Example 9 had a waxy feel, while the biscuits prepared in Comparative Examples 8 and Comparative Examples 10-14 had high oil separation rates, all above 1%.

[0226] The induction time for biscuits using liquid oil is shown in Table 12 below.

[0227] Table 12 Induction time for biscuit preparation in Examples and Comparative Examples

[0228] Example Induction time / h Comparative example Induction time / h Comparative example Induction time / h Example 5 34.0 Comparative Example 8 24.3 Comparative Example 22 33.1 Example 6 34.7 Comparative Example 9 32.9 Example 7 33.6 Comparative Example 10 24.2 Example 8 32.9 Comparative Example 11 23.6 Example 9 33.8 Comparative Example 12 24.3 Example 10 32.8 Comparative Example 13 24.1 Example 11 33.4 Comparative Example 14 23.7

[0229] As shown in Table 12, only the biscuits prepared in Examples 5-11 and Comparative Example 9 have better oxidative stability, and their induction time is close to that of the biscuits prepared with Citibank shortening (Comparative Example 22). The induction time of the other comparative example biscuits is less than 25 hours.

[0230] Bread recipes and techniques

[0231] The bread recipe is shown in Table 13, and it is prepared according to the following method:

[0232] (1) Raw material preparation: Mix the dry ingredients in the recipe in a dough mixer;

[0233] (2) Add the moistening ingredients and mix until the dough is elastic;

[0234] (3) Add oil, mix the oil and dough evenly, and beat until gluten is formed;

[0235] (4) Let the mixed dough rest at room temperature for 20-30 minutes;

[0236] (5) Segment and shape, and continue to relax at room temperature for 20-30 minutes;

[0237] (6) Place in a proofing box at a temperature of 33-35℃ and a humidity of 75% for 1 hour;

[0238] (7) Bake in an oven at 210°C for the top heat and 175°C for the bottom heat for 30 minutes.

[0239] Table 13. Bread Recipes

[0240] Raw material name Mass (g) Proportion(%) High-gluten flour 600 52 Powdered sugar 60 5.2 yeast 6 0.5 egg 60 5.2 Bread improver 1.8 0.16 Refined Salt 9 0.78 milk powder 18 1.56 grease 120 10.4 water 280 24.2 total 1154.8 100

[0241] Bread appearance (height, height-to-diameter ratio, and volume-to-weight ratio) measurement

[0242] The height, width (diameter), and mass of bread and steamed buns were measured using a volume measuring instrument, and their height-to-diameter ratio and volume-to-mass ratio were calculated. The results are shown in Table 14.

[0243] Bread texture determination

[0244] First, the prepared bread sample was sliced ​​into 10mm thick slices using a bread slicer, and then TPA testing was performed under the following conditions:

[0245] Probe: P / 36R type cylindrical flat bottom probe; Pre-test speed: 1.0mm / s; Test speed: 5.0mm / s; Post-test speed: 5.0mm / s, the probe presses down 10.00mm after sensing a force of 5.0g.

[0246] Bread waxiness review

[0247] Sensory evaluation

[0248] Bread induction time determination

[0249] The determination was performed using a Danish MIKROLAB OXIPRES oxidative stabilizer for oils and fats under the following conditions: 20g of sample after pulverization, test temperature 110℃, and oxygen pressure 5 bar.

[0250] The appearance (height, aspect ratio, and volume-to-weight ratio) and texture measurement results of bread made with liquid fat are shown in Table 14 below:

[0251] Table 14. Appearance and Texture of Bread

[0252]

[0253] As shown in Table 14, the bread prepared in the Examples and Comparative Examples had no significant differences in appearance and texture, but the bread prepared in Comparative Example 9 had a waxy feel.

[0254] The bread induction time for using liquid fats is shown in Table 15:

[0255] Table 15 Induction time for bread preparation in Examples and Comparative Examples

[0256] Example Induction time / h Comparative example Induction time / h Comparative example Induction time / h Example 5 37.1 Comparative Example 8 28.1 Comparative Example 22 37.6 Example 6 38.2 Comparative Example 9 38.5 Example 7 36.6 Comparative Example 10 27.3 Example 8 37.9 Comparative Example 11 29.2 Example 9 38.7 Comparative Example 12 28.3 Example 10 37.3 Comparative Example 13 27.2 Example 11 36.9 Comparative Example 14 29.7

[0257] As shown in Table 15, only the breads prepared in Examples 5-11 and Comparative Example 9 have better oxidative stability, and their induction time is close to that of the bread prepared with Citibank shortening (Comparative Example 22). The induction time of the other comparative example breads is less than 30 hours.

[0258] In summary, the oil composition of this invention can be used to prepare various baking oils, such as shortening or margarine. In biscuit baking, it can be used in solid or liquid form depending on production needs. When used in liquid form, it will not cause deformation or shrinkage of the biscuits and can significantly reduce the oil separation rate during storage, exhibiting good oxidative stability. This composition can also be used in bread baking, exhibiting low saturation.

Claims

1. An oil and fat composition, characterized in that, The oil composition has the following characteristics: In its fatty acid composition, the content of C16:0 is 20.0-30.0 wt%, the content of C18:1 is 25.0-50.0 wt%, and the content of C18:2+C18:3 is 20.0-35.0 wt%. The content of S2U triglycerides is 18.0-28.0 wt% based on the total weight of the oil composition; The SFC content at 40℃ is 5.0-12.0%; and Saturation level is 25-40%; Optionally, the oil composition further contains an emulsifier, the emulsifier content being 0.5-10%, preferably 5-7%, based on the total weight of the oil composition; preferably, the emulsifier comprises monoglycerides and phospholipids, preferably, the monoglyceride content being 2.5-5.5 wt%, preferably 3-5 wt%, based on the total weight of the oil composition; the phospholipid raw material content being 0.8-3.5 wt%, preferably 1-3 wt%, preferably, the phospholipid purity being >90%; preferably, based on the total weight of phospholipids in the phospholipid raw material, the PC content being 20-35%, the PE content being 20-30%, and the PI content being 15-20%.

2. The oil composition according to claim 1, characterized in that, It has one or more of the following characteristics: The content of C16:0 is 20-28 wt%, 25.0-30.0 wt%, 23-30 wt%, or 23.8-29.6 wt%. The content of C18:1 is 26.0-40.0 wt%, 33.0-48.0 wt%, 29.0-48.0 wt%, or 29.6-47.8 wt%. The content of C18:2+C18:3 is 20.0-30.0 wt%, 25.0-35.0 wt%, 21-35 wt%, or 21.5-34.2 wt%. The content of S2U triglycerides is 19.0-27.0 wt%, 20.0-26.0 wt%, or 20.3-25.4 wt%. The SFC content at 40℃ is 6.0-10.7%, 7.0-10.7%, or 7.7-10.7%. The saturation is 25.0-33.0%, 30-40%, 29.0-35.0%, or 29.8-34.7%.

3. The oil composition according to claim 1, characterized in that, Based on the total weight of phospholipids in the phospholipid raw materials, the proportions are as follows: PC: 20-28%, 28-35%, 23-35%, 24-34%, or 24.3-33.4%; PE: 20-26%, 24-30%, 22-29%, 21.5-30%, or 22.6-28.7%; PI: 15-18%, 17-20%, 16-19%, or 16.8-18.2%; PA: 0-15%, 1-7%, 6-11%, 2-10%, 3-9%, or 3.5-8.4%; LPC: 0-15%, 1-6%. The percentages of LPE, LPA, and APE are as follows: 0.6-12%, 2-11%, 3-10%, or 3.2-9.6%; LPE is 0-15%, 1-7%, 6-12%, 3-10%, 4-9.5%, or 4.4-8.9%; LPA is 0-9%, 0.1-2%, 2.5-6%, 0.3-5%, or 0.5-4.1%; LPI is 0-12%, 0-3%, 4-9%, 5.5-7.5%, 0-7.5%, or 0-6.5%; APE is 0-6%, 1-5%, 2-4.5%, 2.8-4.2%, or 3.2-3.7%.

4. The oil composition according to any one of claims 1-3, characterized in that, The oil composition contains palm oils and other vegetable oils besides palm oils; preferably, the other vegetable oils are selected from one or more of shea butter, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, flaxseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia nut oil, pistachio oil, coconut oil, their extracts and transesterified oils; more preferably, in addition to palm oils, the oil composition also contains one or more of rice bran oil, sunflower oil and soybean oil.

5. The oil composition according to claim 4, characterized in that, The oil composition contains 30-60% palm oil by weight of the total oil portion, with the remainder being other vegetable oils; Preferably, the content of palm oil is 35-50%, more preferably 35-45%; Preferably, the palm oil contains palm stearin and palm oil liquid, and based on the total weight of the oil portion, the palm stearin content is 10-25% and the palm oil liquid content is 20-30%; more preferably, the palm stearin content is 13-23% and the palm oil liquid content is 20-29%. Preferably, when contained, the content of rice bran oil is 50-65%, preferably 55-62%, the content of sunflower seed oil is 50-65%, preferably 55-62%, and the content of soybean oil is 50-65%, preferably 55-60%, based on the total weight of the oil portion; Preferably, when present, the sunflower seed oil contains 3-70% high-oleic sunflower seed oil, more preferably 3-20%, 5-15%, 40-60%, 45-55% or 5-55% high-oleic sunflower seed oil, based on the total weight of the sunflower seed oil.

6. The method for preparing the oil and fat composition according to any one of claims 1-5, characterized in that, This includes mixing the raw materials used to prepare the oil composition.

7. A shortening comprising the fat composition according to any one of claims 1-6.

8. A method for preparing the shortening according to claim 7, comprising adding optional water and optional excipients to the oil composition of any one of claims 1-6 as an oil base, mixing and emulsifying, and optionally, pre-cooling, rapid cooling, kneading and maturation treatments.

9. A food product, wherein all or part of the oils contained in the food product are oil compositions according to any one of claims 1-6 or shortening according to claim 7 or 8; preferably, the food product is selected from biscuits, bread, cakes, spreads, mayonnaise, fillings, pastries, croissants and butterfly pastries.

10. The application of the oil composition of any one of claims 1-6 or the shortening of claims 7 or 8 in (i) increasing the shape retention of food when used in a solid state and / or in a liquid state, (ii) reducing the rate of oil separation during food storage, and / or (iii) improving the oxidative stability of the oil composition, or the shortening, or the food.

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