A gel oil and a method for preparing the same

Abstract

The application provides a preparation method of oil for gel, which comprises adding a strong base weak acid salt into oil and fat to react, so as to obtain oil for gel. The oil prepared by the method is used as base oil to prepare oil gel, and the oil gel has the characteristics of high oil retention rate, high storage modulus (G'), natural caramel color and the like, can effectively improve the performance of the oil gel, does not need to add additional pigment, and has good application value.

Description

Technical Field

[0001] This invention relates to the field of oil gel technology, and more particularly to an oil for gelling and its preparation method. Background Technology

[0002] Lipogels, as a novel type of plastic fat substitute, are widely used in food, health products, pharmaceuticals, and cosmetics. They primarily achieve the effect of "solidifying" the raw oil through the interaction between vegetable oil and the gelling agent, or the interaction between gelling agent molecules, thus providing a healthy alternative fat with low saturated fatty acids and zero trans fatty acids. However, despite the promising applications of lipogels in multiple fields, they still face some technical challenges in actual production and application, particularly regarding color, texture, and physicochemical properties.

[0003] Caramel-colored oleogels offer an appealing color. However, in actual production, preparing caramel-colored oleogels that possess both high gel strength and low oil separation rate remains a significant technical challenge.

[0004] Currently, most methods for preparing caramel-colored oleoglosses typically rely on adding additional pigments or other additives to achieve the desired color. This method not only increases the cost of the product but may also pose potential health risks. Therefore, how to improve the gel strength of caramel-colored oleoglosses while reducing oil separation rate without adding additional pigments has become a pressing problem in the field of technology.

[0005] While existing methods for preparing caramel-colored oil gels have addressed the issues of gel strength and oil separation to some extent, most methods still suffer from the following shortcomings:

[0006] Insufficient gel strength: Many caramel-colored oil gels fail to achieve high gel strength in practical applications, making them prone to instability during storage or use.

[0007] High oil separation rate: In some preparation methods, an excessively high oil separation rate can lead to the separation of oils in the gel, which affects the quality of the final product.

[0008] Additional problems caused by adding pigments: In order to improve gel strength, some methods often rely on the addition of additional pigments, but this not only affects the natural ingredients of the product, but may also bring unnecessary safety hazards.

[0009] Therefore, how to prepare caramel-colored oil gels with high gel strength and low oil separation rate without adding additional pigments remains a direction that needs to be continuously explored in the preparation of oil gels. Summary of the Invention

[0010] This invention provides a method for preparing an oil for gelling. The oil prepared by this method is used as a base oil to prepare oil gels. It has the characteristics of high oil holding capacity, high storage modulus (G'), and natural caramel color. It can effectively improve the performance of oil gels without the need for additional pigments and has good application value.

[0011] In one aspect, the present invention provides a method for preparing a gelling oil, the method comprising adding a strong base-weak acid salt to an oil and reacting therewith to obtain the gelling oil.

[0012] In one embodiment of the present invention, the oil includes fatty acid glycerides (such as triacylglycerol (TAG) and diacylglycerol (DAG)).

[0013] In one embodiment of the present invention, the oil includes vegetable oil and animal oil.

[0014] In one embodiment of the present invention, the oil is a vegetable oil. In a specific embodiment of the present invention, the vegetable oil includes, but is not limited to, soybean oil, rapeseed oil, corn oil, sunflower seed oil, peanut oil, olive oil, coconut oil, palm oil, grapeseed oil, flaxseed oil, sesame oil, almond oil, avocado oil, flaxseed oil, walnut oil, pistachio oil, Brazil nut oil, castor oil, shea butter, evening primrose oil, safflower oil, olive kernel oil, perilla oil, peppermint oil, ginger oil, margarine or shortening, and any mixtures thereof. In a specific embodiment of the present invention, the vegetable oil is sunflower seed oil.

[0015] In one embodiment of the present invention, the fat is animal fat. In a specific embodiment of the present invention, the animal fat includes lard, butter, cheese, cream, meat fat, fish oil, and any mixture thereof.

[0016] In one embodiment of the present invention, the vegetable oil undergoes a refining process, which includes one or more steps of degumming, deacidification, decolorization, and deodorization.

[0017] The refining process described in this invention can effectively remove impurities, oxides, and off-odors from vegetable oils, improving their quality, stability, and applicability. The degumming, deacidification, decolorization, and deodorization methods described in this invention are all conventional processing methods in the prior art. Those skilled in the art can choose one or more of these conventional methods to refine and purify vegetable oils. Common degumming methods include hot water methods, acid methods, and centrifugation methods. Degumming can remove impurities such as phospholipids and gums from vegetable oils. Common deacidification methods include alkaline methods and steam distillation methods. Deacidification can remove free fatty acids from the oil, lower the acid value, and enhance the oil's stability and sensory characteristics. Common decolorization methods include activated carbon decolorization, clay decolorization, and filtration methods. Decolorization can remove pigments and other impurities that affect the oil's color. Common deodorization methods include steam deodorization, vacuum distillation, and airflow deodorization. Deodorization can remove off-odor substances and other volatile undesirable substances from the oil.

[0018] In one embodiment of the present invention, the vegetable oil, after refining, meets the following requirements: acid value <1.0 mgKOH / g, color R. 25.4mm <1.5.

[0019] In one embodiment of the present invention, the strong base weak acid salt includes, but is not limited to, carbonates, bicarbonates, or combinations thereof.

[0020] In one embodiment of the present invention, the carbonate includes sodium carbonate, potassium carbonate, and mixtures thereof. In another embodiment of the present invention, the bicarbonate includes sodium bicarbonate, potassium bicarbonate, and mixtures thereof.

[0021] In one embodiment of the present invention, the amount of the strong base-weak acid salt added is 0.1-1% of the mass percentage of the oil. In a specific embodiment of the present invention, the amount of the strong base-weak acid salt added is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1.0% of the mass percentage of the oil.

[0022] In one embodiment of the present invention, the reaction conditions are as follows: the oil and a strong base-weak acid salt are reacted until the color of the oil changes by ΔR. 25.4 mm The reaction stops when the value is greater than 2.5.

[0023] In one specific embodiment of the present invention, during the reaction process, the color change of the oil (e.g., ΔR) is monitored continuously or intermittently. 25.4mm According to the monitoring results, when the color of the oil changes by ΔR... 25.4 mm When the value exceeds 2.5, the reaction can be stopped. In one specific embodiment of the present invention, the color change of the oil is monitored every 5 minutes, and ΔR is recorded. 25.4mm The change value until ΔR 25.4 mm If the value exceeds 2.5, the reaction should be stopped immediately.

[0024] In one specific embodiment of the present invention, the mixture of oil and salt is kept at 180-200°C for a certain period of time, usually 2 to 3 hours. The specific reaction time can be adjusted according to the monitoring results of color change.

[0025] It should be noted that the reaction temperature and reaction time are not fixed values, as the main controlling factor in this reaction process is the color effect, not the reaction temperature or reaction time. However, if the reaction temperature is too low or the reaction time is too short, it will be difficult to achieve the desired color effect. For example, if the reaction time is too short (such as in Comparative Example 2 and Comparative Example 6), the color of the resulting gel oil will be significantly reduced. The storage modulus (G') and oil holding capacity of the oleogel prepared using this gel oil will be significantly reduced.

[0026] In one embodiment of the present invention, the reaction is carried out under stirring conditions.

[0027] In one embodiment of the present invention, the preparation method further includes centrifuging, membrane separation (such as osmosis, nanofiltration or microfiltration), filtration, and vacuum filtration of the gel oil. In a specific embodiment of the present invention, the gel oil obtained from the reaction is further subjected to vacuum filtration.

[0028] In another aspect, the present invention provides a gelling oil, which is obtained by the above-described preparation method.

[0029] In one embodiment of the present invention, the acid value of the gelling oil is <0.8 mg KOH / g, and the color is R. 25.4 mm >4.0.

[0030] In one embodiment of the present invention, the acid value of the gelling oil is 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.20, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.30, 0.31, 0.32, 0.33, 0.34, 0.35, 0.36, 0.37, 0.38, 0.39, 0.40, 0.41, 0.42, 0.43, 0. .44, 0.45, 0.46, 0.47, 0.48, 0.49, 0.50, 0.51, 0.52, 0.53, 0.54, 0.55, 0.56, 0.57, 0.58, 0.59, 0.60, 0.61, 0.62 , 0.63, 0.64, 0.65, 0.66, 0.67, 0.68, 0.69, 0.70, 0.71, 0.72, 0.73, 0.74, 0.75, 0.76, 0.77, 0.78, 0.79mgKOH / g.

[0031] In one embodiment of the present invention, the color R of the gelling oil is... 25.4 mm The value is 4.1-5.5. Specifically, the color R of the oil used for the gel is... 25.4 mm The values ​​are 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, and 5.5.

[0032] In one embodiment of the present invention, compared with gelling oils that do not contain strong base-weak acid salts and are not subjected to heat treatment, or compared with gelling oils that do not contain strong base-weak acid salts but are subjected to heat treatment, the gelling oil of the present invention has higher color and diglyceride content.

[0033] In one embodiment of the present invention, compared with gelling oils that replace strong base-weak acid salts with other salts or glycerides, such as diglycerides or sodium salts of fatty acids, and are not subjected to heat treatment, the gelling oil of the present invention has higher color and diglyceride content.

[0034] In another aspect, the present invention provides an oleogel comprising the above-mentioned gelling oil.

[0035] In one embodiment of the present invention, the oleogel further includes a gelling agent. The gelling agent includes waxes, fatty acids, polymers, fatty alcohols, polyols, natural gelling agents, chemical crosslinking agents, etc. In a specific embodiment of the present invention, the waxes include beeswax, palm wax, candelilla wax, rice bran wax, stearic acid wax, microcrystalline wax, etc. The fatty acids include stearic acid, oleic acid, palmitic acid, etc. The polymers include polydimethylsiloxane, polyethylene wax, etc. The fatty alcohols include stearyl alcohol, cetyl alcohol, etc. The polyols include glycerol, sorbitol, etc. The natural gelling agents include sodium lauryl ether, agar, gelatin, etc. The chemical crosslinking agents include silica gel, calcium chloride, etc. In one embodiment of the present invention, the gelling agent is beeswax.

[0036] In one embodiment of the present invention, the mass percentage of the gelling agent added to the gelling oil is C, where 3% < C < 10%. In another embodiment of the present invention, the mass percentage of the gelling agent added to the gelling oil is 4%, 5%, 6%, 7%, 8%, or 9%.

[0037] It should be noted that if the amount of gelling agent added is too low, the stability of the gel system and the oil-holding capacity will decrease. Under the centrifugation conditions (10,000 rpm, 10 minutes) described in this method for determining oil holding capacity, all samples showed significant dispersion, resulting in low oil holding capacity and difficulty in distinguishing between different samples. Conversely, if the amount of gelling agent added is too high, all samples formed a more stable gel structure. After centrifugation, the samples showed similar oil holding capacities with no significant differences. Excessive gelling agent addition may lead to over-stabilization of the gel, thus making the differences in oil holding capacity no longer significant. Furthermore, the cost, safety, and public acceptance of excessively high gelling agent additions require further consideration.

[0038] It should be noted that the amount of gelling agent added and the percentage of the mass of the gelling oil are not fixed values, but vary depending on the type of gelling agent and oil used.

[0039] In one embodiment of the present invention, the oleogel is further comprising other raw materials, including thickeners such as xanthan gum, guar gum, hydroxyethyl cellulose, carbomer, etc.; solvents and emulsifiers such as glycerin, lecithin, monoglycerides, diglycerides, etc.; water; antioxidants such as vitamin E, tea polyphenols, rosemary extract, etc.; fragrances and colorants such as essential oils, vanilla extracts, pigments; active ingredients such as anti-inflammatory drugs, analgesics, and other pharmaceutical ingredients, and skin care ingredients such as vitamin C, hyaluronic acid, and plant extracts; and pH adjusters such as citric acid and sodium hydroxide, etc.

[0040] In one embodiment of the present invention, compared with oleogels without the addition of strong base-weak acid salts and without heat treatment (Comparative Example 1), or oleogels prepared from gel oils without the addition of strong base-weak acid salts but with heat treatment (Comparative Example 3), the oleogels of the present invention have a higher storage modulus (G') and a higher oil holding capacity.

[0041] In one embodiment of the present invention, compared with oleogels prepared by replacing strong base-weak acid salts with other salts or glycerides (Comparative Examples 4 and 5), such as diglycerides or sodium salts of fatty acids, and without heat treatment, the oleogels of the present invention have a higher storage modulus (G') and a higher oil holding capacity.

[0042] In one embodiment of the present invention, compared with gelling oil that has not undergone strong alkali-weak acid salt treatment, the oil gel prepared by the technical solution of the present invention exhibits superior mechanical strength, oil retention rate and color under the same gelling agent addition conditions.

[0043] In another aspect, the present invention provides a method for preparing an oleogel, comprising mixing the above-mentioned gel with oil, a gelling agent, and / or other raw materials.

[0044] In one embodiment of the present invention, a gelling agent is added to a gelling oil, heated and stirred, and then allowed to stand to obtain an oil gel.

[0045] In one embodiment of the present invention, the heating temperature is 60℃-90℃, and the specific temperature depends on the melting point of the gelling agent. The heating time is 15-30 minutes. In this invention, the purpose of heating is to ensure that the gelling agent is completely dissolved in the oil phase system. In practice, as long as the gelling agent can be fully dissolved, the temperature and time can be adjusted as needed.

[0046] In one embodiment of the present invention, the settling time is 1-48 hours. In a specific embodiment of the present invention, the settling time is 48 hours.

[0047] In another aspect, the present invention provides the use of the above-mentioned gelling oils and oleogels in the preparation of food, pharmaceuticals, health products or cosmetics.

[0048] Compared with the prior art, the present invention has the following beneficial effects:

[0049] The oil prepared by this method, when used as a base oil in the preparation of oleogels, exhibits high oil retention, high storage modulus (G'), and natural caramel color, effectively improving the performance of oleogels without the need for additional pigments, and thus has good application value. Attached Figure Description

[0050] Figure 1 The result is the color of the base oil.

[0051] Figure 2 The oil retention rates of the oleogels in Examples 1-4 and Comparative Examples 1-6 are given.

[0052] Figure 3 The rheological properties of the oleogels in Examples 1-4 and Comparative Examples 1-6 are shown.

[0053] Figure 4 and Figure 6 The oil retention rates of the oleogels in Examples 5, 7, 6, and 8 are respectively.

[0054] Figure 5 and Figure 7 The rheological properties of the oleogels of Examples 5, 7, 6, and 8 are respectively. Detailed Implementation

[0055] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the following embodiments are merely illustrative and explanatory of the present invention, and should not be construed as limiting the scope of protection of the present invention. All technologies implemented based on the above content of the present invention are covered within the scope of protection intended by the present invention.

[0056] Unless otherwise stated, the raw materials and reagents used in the following examples are commercially available products or can be prepared by known methods.

[0057] Oleic acid value is an important indicator of oil quality. It represents the content of free fatty acids in the oil, usually expressed as oleic acid (C40-C45). 18 H 32 Oleic acid value (O2) is specifically measured in milligrams of potassium hydroxide required to neutralize the free fatty acids in one gram of oil. This value reflects the freshness and degree of refining of the oil. A lower oleic acid value indicates better quality, freshness, and refinement. During long-term storage, oils may undergo slow hydrolysis due to the action of microorganisms, enzymes, and heat, producing free fatty acids and affecting their quality. Therefore, determining the oleic acid value is crucial for assessing the quality and freshness of oils.

[0058] The evaluation method used in this invention is as follows:

[0059] 1. Determination of base oil color: Refer to GB / T 22460-2008 Lovibond color determination method, R 25.4mm The red value was obtained by testing using a 25.4 mm cuvette.

[0060] 2. Determination of acid value of base oil: Refer to the titration method in GB5009.229-2016.

[0061] 3. Determination of base material glyceryl diester and monoglyceride: Refer to AOCS official Method Cd 11d-96 HPLC method.

[0062] 4. Determination of oil holding capacity of oleogel: Take 2.0g of oleogel sample into a 15mL centrifuge tube, centrifuge at 10000r / min for 10min, then invert the centrifuge tube for 10min, and gently aspirate the leaked floating oil.

[0063]

[0064] Where m1 is the mass of the initial sample + centrifuge tube, m2 is the mass of the sample + centrifuge tube after removing the floating oil, and m is the mass of the centrifuge tube.

[0065] 5. Rheological determination of olegels

[0066] The rheological behavior of oleogels was measured using an MCR101 rheometer. The test temperature was 20℃, the parallel plate diameter was 25mm, the gap was 0.5mm, the constant frequency was 1.59Hz, the stress range was 0.1-10Pa, and the test was conducted using oscillation.

[0067] Example 1: Preparation of oleogel

[0068] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized, and deodorized as raw material, anhydrous sodium carbonate is added at 0.1% of the oil weight, and the mixture is reacted at 200°C for 2 hours under stirring. After the reaction is completed, the mixture is stirred and cooled to room temperature, and then filtered to obtain a gel base oil.

[0069] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1;

[0070] After the reaction, the base material oleic acid value was 0.77 mgKOH / g, and the color was R. 25.4 mm 4.7(ΔR 25.4mm 3.6). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0071] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 minutes to obtain a transparent solution. Then, let it stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel is as follows: Figure 2 As shown; the rheological results of the oleogel are as follows. Figure 3 As shown.

[0072] Example 2: Preparation of oleogel

[0073] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized, and deodorized as raw material, anhydrous sodium carbonate is added at 0.5% of the oil weight, and the mixture is reacted at 180°C for 3 hours under stirring. After the reaction is completed, the mixture is stirred and cooled to room temperature, and then filtered to obtain a base oil for gelation.

[0074] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1;

[0075] After the reaction, the base oleic acid value was 0.39 mgKOH / g, and the color was R. 25.4mm 5.2(ΔR 25.4mm 4.1). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0076] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 minutes to obtain a transparent solution. Then, let it stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel is as follows: Figure 2 As shown; the rheological results of the oleogel are as follows. Figure 3 As shown.

[0077] Example 3: Preparation of oleogel

[0078] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized, and deodorized as raw material, potassium carbonate was added at 0.10% of the oil weight and sodium bicarbonate at 0.05% of the oil weight. The mixture was reacted at 200°C for 2 hours under stirring. After the reaction was completed, the mixture was stirred and cooled to room temperature, and then filtered to obtain a base oil for gelation.

[0079] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1;

[0080] After the reaction, the base oleic acid value was 0.67 mg KOH / g, and the color was R. 25.4 mm 5.3(ΔR 25.4mm 4.2). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0081] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 min to obtain a transparent solution, then let it stand at room temperature for 48 h to prepare an olegel. The rheological results of the olegel are as follows: Figure 2 As shown in the figure, the oil holding capacity of the oleogel is as follows: Figure 3 As shown.

[0082] Example 4: Preparation of oleogel

[0083] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized, and deodorized as raw material, anhydrous sodium carbonate is added at 1.0% of the oil weight, and the mixture is reacted at 180°C for 3 hours under stirring. After the reaction is completed, the mixture is stirred and cooled to room temperature, and then filtered to obtain a base oil for gelation.

[0084] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1;

[0085] After the reaction, the base oleic acid value was 0.32 mg KOH / g, and the color was R. 25.4mm 5.2(ΔR 25.4mm 4.1). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0086] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 minutes to obtain a transparent solution. Then, let it stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel is as follows: Figure 2 As shown; the rheological results of the oleogel are as follows. Figure 3 As shown.

[0087] Example 5: Preparation of oleogel

[0088] (1) Using degummed, deacidified, decolorized, and deodorized diglycerides (50% diglyceride content of Xiqiaoshan flaxseed oil, available from JD.com supermarket) as raw material, anhydrous sodium carbonate was added at 0.1% of the oil weight, and the mixture was reacted at 200℃ for 2 hours under stirring. After the reaction was completed, the mixture was stirred and cooled to room temperature, and then filtered to obtain the base oil for gelation.

[0089] The above diglyceride has an acid value of 0.32 mg KOH / g and a color of R. 25.4mm 0.9;

[0090] After the reaction, the base oleic acid value was 0.35 mg KOH / g, and the color was R. 25.4 mm 4.3(ΔR 25.4mm 3.4). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0091] (2) Weigh a certain amount of the above-mentioned base oil and add rice bran wax at 3% of the oil weight. Stir magnetically at 90°C for 20 min to obtain a transparent solution, and then let it stand at room temperature for 48 h to prepare an olegel. The rheological results of the olegel are as follows: Figure 5 As shown in the figure, the oil holding capacity of the oleogel is as follows: Figure 4 As shown.

[0092] Example 6 Preparation of oleogel

[0093] (1) Using refined corn that has been degummed, deacidified, decolorized, and deodorized as raw material, anhydrous sodium carbonate is added at 0.1% of the oil weight, and the mixture is reacted at 200°C for 2 hours under stirring. After the reaction is completed, the mixture is stirred and cooled to room temperature, and then filtered to obtain a gel base oil.

[0094] The above refined corn oil has an acid value of 0.27 mg KOH / g and a color of R. 25.4mm 1.0;

[0095] After the reaction, the base oleic acid value was 0.20 mg KOH / g, and the color was R. 25.4 mm 4.5(ΔR 25.4mm 3.5). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0096] (2) Weigh a certain amount of the above base oil and add palm wax at 10% of the oil weight. Stir magnetically at 90°C for 20 min to obtain a transparent solution. Then, let it stand at room temperature for 48 h to prepare an olegel. The rheological results of the olegel are as follows: Figure 7 As shown in the figure, the oil holding capacity of the oleogel is as follows: Figure 6 As shown.

[0097] Comparative Example 1

[0098] Refined sunflower oil after "degumming", "deacidification", "decolorization" and "deodorization" was used as the base oil. Beeswax was added at 5% by weight of the oil and the solution was magnetically stirred at 90°C for 20 minutes to obtain a transparent solution. Then, the solution was left to stand at room temperature for 48 hours to prepare an oil gel.

[0099] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1. The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0100] The oil retention rate of oleogel was measured as follows: Figure 2 As shown, the rheological results of the oleogel are as follows: Figure 3 As shown.

[0101] Comparative Example 2

[0102] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized, and deodorized as raw material, anhydrous sodium carbonate is added at 0.1% of the oil weight, and the mixture is reacted at 180°C for 1 hour under stirring. After the reaction is completed, the mixture is stirred and cooled to room temperature, and then filtered to obtain a base oil for gelation.

[0103] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1;

[0104] After the reaction, the base oleic acid value was 0.70 mg KOH / g, and the color was R.25.4mm 3.2(ΔR 25.4mm 2.1). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0105] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 minutes to obtain a transparent solution. Then, let it stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel is as follows: Figure 2 As shown, the rheological results of the oleogel are as follows: Figure 3 As shown.

[0106] Comparative Example 3

[0107] (1) Refined sunflower oil that has been degummed, deacidified, decolorized and deodorized was used as raw material and reacted at 180°C for 3 hours under stirring conditions. After the reaction was completed, the mixture was stirred and cooled to room temperature, and then filtered to obtain a base oil for gelation.

[0108] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1;

[0109] After the reaction, the base oleic acid value was 0.79 mg KOH / g, and the color was R. 25.4mm 1.7(ΔR 25.4mm 0.6). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0110] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 minutes to obtain a transparent solution. Then, let it stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel is as follows: Figure 2 As shown, the rheological results of the oleogel are as follows: Figure 3 As shown.

[0111] Comparative Example 4

[0112] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized and deodorized as raw material, add 0.5% diglyceride (diglyceride ester, Wokai, sourced from Sinopharm Group) by weight of oil and stir at room temperature for 1 hour.

[0113] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25.4mm 1.1;

[0114] The base material obtained after adding diglycerides has an oleic acid value of 0.68 mgKOH / g and a color of R. 25.4mm 0.9. The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0115] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 minutes to obtain a transparent solution. Then, let it stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel is as follows: Figure 2 As shown, the rheological results of the oleogel are as follows: Figure 3 As shown.

[0116] Comparative Example 5

[0117] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized and deodorized as raw material, add 0.5% sodium salt of fatty acids (C14-18 unsaturated fatty acid sodium salt, Adamas, sourced from Titan Technology) by weight of oil and stir at room temperature for 1 hour, then filter to obtain base oil for gelation.

[0118] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25 0.4mm 1.1;

[0119] The base material obtained after filtration has an oleic acid value of 0.72 mg KOH / g and a color of R. 25 0.4mm 1.1. The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0120] A certain amount of the above-mentioned base oil was weighed and added to beeswax at 5% of the oil weight. The mixture was magnetically stirred at 90°C for 20 minutes to obtain a transparent solution, which was then left to stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel was measured as follows: Figure 2 As shown, the rheological results of the oleogel are as follows: Figure 3 As shown.

[0121] Comparative Example 6

[0122] (1) Using refined sunflower oil that has been degummed, deacidified, decolorized, and deodorized as raw material, anhydrous sodium carbonate was added at 0.5% of the oil weight, and the mixture was reacted at 180°C for 1 hour under stirring. After the reaction was completed, the mixture was stirred and cooled to room temperature, and then filtered to obtain a base oil for gelation.

[0123] The refined sunflower oil has an acid value of 0.72 mg KOH / g and a color of R. 25 0.4mm 1.1;

[0124] After the reaction, the base oleic acid value was 0.49 mg KOH / g, and the color was R. 25 0.4mm 3.3(ΔR) 25.4mm 2.2). The test results of the base material glyceryl diester and monoglyceride are shown in Table 1.

[0125] (2) Weigh a certain amount of the above-mentioned base oil and add beeswax at 5% of the oil weight. Stir magnetically at 90°C for 20 minutes to obtain a transparent solution. Then, let it stand at room temperature for 48 hours to prepare an oil gel. The oil holding capacity of the oil gel is as follows: Figure 2 As shown, the rheological results of the oleogel are as follows: Figure 3 As shown.

[0126] Comparative Example 7

[0127] (1) The base oil is diglycerides (50% diglyceride content of Xiqiaoshan flaxseed oil, JD Supermarket) after "degumming", "deacidification", "decolorization" and "deodorization".

[0128] The above diglyceride has an acid value of 0.32 mg KOH / g and a color of R. 25.4mm 0.9;

[0129] (2) Weigh a certain amount of the above-mentioned base oil and add rice bran wax at 3% of the oil weight. Stir magnetically at 90°C for 20 min to obtain a transparent solution, and then let it stand at room temperature for 48 h to prepare an olegel. The rheological results of the olegel are as follows: Figure 5 As shown in the figure, the oil holding capacity of the oleogel is as follows: Figure 4 As shown.

[0130] Comparative Example 8

[0131] (1) Refined corn oil made from degummed, deacidified, decolorized and deodorized corn.

[0132] The above refined corn oil has an acid value of 0.27 mg KOH / g and a color of R. 25.4mm 1.0;

[0133] (2) Weigh a certain amount of the above base oil and add palm wax at 10% of the oil weight. Stir magnetically at 90°C for 20 min to obtain a transparent solution. Then, let it stand at room temperature for 48 h to prepare an olegel. The rheological results of the olegel are as follows: Figure 7 As shown in the figure, the oil holding capacity of the oleogel is as follows: Figure 6 As shown.

[0134] Table 1 Properties of different base oils

[0135]

[0136] As shown in Table 1, the base oils in Examples 1-6 have a high color (R) 25.4 mm ).

[0137] Depend on Figure 1 It can be seen that the base oils in Examples 1-6 have a deep natural caramel color.

[0138] Depend onFigure 2 It can be seen that the oleogels in Examples 1-4 have a higher oil retention rate and a stronger oil encapsulation ability.

[0139] Depend on Figure 3 It can be seen that the olegels in Examples 1-4 have a higher storage modulus (G'), indicating that a denser three-dimensional network structure is formed inside the olegel, which exhibits stronger mechanical strength.

[0140] Depend on Figure 4 and Figure 5 It can be seen that, compared with Comparative Example 7, the oleogel in Example 5 has a higher oil retention rate and storage modulus (G').

[0141] Depend on Figure 6 and Figure 7 It can be seen that, compared with Comparative Example 8, the oil holding capacity and storage modulus (G') of the oleogel are improved in Example 6.

[0142] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing a gelling oil, characterized in that: The preparation method includes adding a strong base-weak acid salt to the oil and reacting it to obtain a gelling oil.

2. The method for preparing a gelling oil as described in claim 1, characterized in that: The oils include fatty acid glycerides, preferably vegetable oils or animal oils; Preferably, the vegetable oil has undergone refining treatment, which includes one or more steps of degumming, deacidification, decolorization, and deodorization. Preferably, the vegetable oil, after refining, meets the following requirements: acid value <1.0 mgKOH / g, color R. 25.4mm <1.

5.

3. The method for preparing a gelling oil as described in claim 1, characterized in that: The strong base weak acid salt is a carbonate, a bicarbonate, or a combination thereof. Preferably, the carbonate includes sodium carbonate, potassium carbonate, and mixtures thereof; the bicarbonate includes sodium bicarbonate, potassium bicarbonate, and mixtures thereof. Preferably, the amount of the strong base-weak acid salt added is 0.1-1% of the mass percentage of the oil.

4. The method for preparing a gelling oil as described in claim 1, characterized in that: The reaction conditions are as follows: the oil and a strong base-weak acid salt are reacted until the color of the oil changes by ΔR. 25.4mm The reaction stops when the value is greater than 2.

5.

5. The method for preparing a gelling oil as described in claim 1, characterized in that: The reaction temperature is 180-200℃, and the preferred reaction time is 2-3 hours; the reaction is preferably carried out under stirring conditions.

6. An oil for gelling, characterized in that: The gelling oil is obtained by the preparation method according to any one of claims 1-5.

7. The gelling oil as described in claim 6, characterized in that: The acid value of the gelling oil is <0.8 mg KOH / g, and its color is R. 25.4mm >4.

0.

8. An oleogel, characterized in that: Includes the gelling oil as described in claim 6 or 7; Preferably, the oleogel also includes a gelling agent and / or other raw materials, and preferably the amount of gelling agent added is 3-10% of the mass percentage of the gelling oil; preferably, the gelling agent includes waxes, fatty acids, polymers, fatty alcohols, polyols, natural gelling agents, and chemical crosslinking agents.

9. A method for preparing an olegel, characterized in that: This includes mixing the gelling oil, gelling agent, and / or other raw materials as described in claim 6 or 7.

10. Use of the gelling oil of claim 6 or 7, or the oil gel of claim 8, in the preparation of food, pharmaceuticals, health products, or cosmetics.

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