Composition of medium- and long-chain triglycerides linked with odd-carbon fatty acids and use thereof

Abstract

An oil and fat composition and use thereof. The oil and fat composition has the following characteristics: in the fatty acid composition thereof, the content of OCFA is 5-15%; in the triglyceride composition thereof, the content of medium- and long-chain triglycerides (MLCTs) is greater than or equal to 50%, the content of triglycerides linked with odd-carbon fatty acids (OCFA-TAG) is less than or equal to 40%, and the content of medium- and long-chain triglycerides linked with odd-carbon fatty acids (OCFA-MLCTs) is 5-20%. The oil and fat composition is useful for preparing oils for cooking, for cooking food products, for improving the appearance of food products, and / or for reducing the surface oil and fat of food products.

Description

Compositions of medium- and long-chain fatty acid triglycerides linked to odd-numbered carbon fatty acids and their applications Technical Field

[0001] This invention belongs to the field of oil and fat compositions, and more specifically, this invention relates to compositions of medium- and long-chain fatty acid triglycerides that link odd-numbered carbon fatty acids and their applications. Background Technology

[0002] Medium- and long-chain triglycerides (MLCTs) are a class of triglycerides whose backbone contains both medium-chain fatty acids (MCFAs) and long-chain fatty acids (LCFAs), primarily prepared through transesterification. Due to their unique structure, MLCTs undergo a different digestion process than long-chain triglycerides (LCTs), combining the digestive characteristics of both MCTs and LCTs. MCFAs can directly enter the portal vein, circulate through the circulatory system to the liver, and then directly enter the mitochondria for oxidative metabolism to provide energy. Studies have shown that MLCTs have functions such as lowering blood lipids, inhibiting obesity, improving immunity, reducing inflammation, reducing diabetes and cardiovascular disease, and lowering the risk of cancer.

[0003] Odd-carbon fatty acids (OCFAs) are a class of micronutrients containing an odd number of carbon atoms. Their main food sources are dairy products, ruminant animal fats, and marine fish. In addition, some fermented oils are rich in OCFAs. In recent years, increasing clinical and animal studies have demonstrated that OCFAs have functions such as alleviating diabetes, fighting cancer, reducing cardiovascular risk, maintaining liver health, maintaining nervous system health, and maintaining the intestinal barrier.

[0004] There are few reports on the application of lipids containing OCFA in food processing. Only a few documents involve OCFA-related oil compositions: (1) a composition composed of OCFA algal oil extract solid lipids and shea butter. This composition is simply physically mixed and is solid at room temperature. It is suitable for baked foods (CN118303475A); (2) an oil composition containing odd-carbon fatty acid structure lipids. However, the triglyceride structure of this composition is not specific. Furthermore, odd-carbon fatty acid structure lipids are prepared by esterification of glycerol and odd-carbon fatty acids. The cost of the pure fatty acids used is relatively high. It is suitable for fried foods (CN106900888A).

[0005] However, when preparing oil compositions containing OCFA and MLCT according to the preparation method of oil compositions containing OCFA as described in CN118303475A, OCFA and MLCT are directly physically mixed. The oil is prone to precipitation or even solidification and cannot maintain a liquid state at room temperature, making it unsuitable for daily cooking. Summary of the Invention

[0006] The purpose of this invention is to provide compositions of medium- and long-chain fatty acid triglycerides linked to odd-numbered carbon fatty acids and their applications.

[0007] A first aspect of the present invention provides an oil and fat composition having the following characteristics:

[0008] In its fatty acid composition, the content of OCFA is 5-15%;

[0009] In its triglyceride composition, the content of medium- and long-chain fatty acid triglycerides (MLCT) is greater than or equal to 50%, the content of triglycerides (OCFA-TAG) linked to odd-numbered fatty acids is less than or equal to 40%, and the content of medium- and long-chain fatty acid triglycerides (OCFA-MLCT) linked to odd-numbered fatty acids is 5-20%.

[0010] In one or more embodiments, the fatty acid composition of the oil composition contains 5-15% OCFA.

[0011] In one or more embodiments, the fatty acid composition of the oil composition contains 6-13% OCFA.

[0012] In one or more embodiments, the content of MLCT in the triglyceride composition of the oil composition is greater than or equal to 50%.

[0013] In one or more embodiments, the content of MLCT in the triglyceride composition of the oil composition is greater than or equal to 55%.

[0014] In one or more embodiments, the content of OCFA-TAG in the triglyceride composition of the oil composition is less than or equal to 40%.

[0015] In one or more embodiments, the content of OCFA-TAG in the triglyceride composition of the oil composition is 19-35%.

[0016] In one or more embodiments, the content of OCFA-MLCT in the triglyceride composition of the oil composition is 5-20%.

[0017] In one or more embodiments, the content of OCFA-MLCT in the triglyceride composition of the oil composition is 8-18%.

[0018] In one or more embodiments, the fatty acid composition of the oil composition further has one, more, or all of the following characteristics:

[0019] The content of saturated fatty acids (SFA) is 25-40%.

[0020] The content of unsaturated fatty acids (UFA) is 60-75%.

[0021] The content of medium-chain fatty acids (MCFA) is 8-20%.

[0022] In one or more embodiments, the triglyceride composition of the oil composition further has one, more, or all of the following characteristics:

[0023] The content of medium-chain triglycerides (MCT) ranges from 0.001% to 3%.

[0024] The content of long-chain triglycerides (LCTs) is 25%–50%.

[0025] The content of triglycerides (MML) containing two medium-chain fatty acid residues is 12-25%.

[0026] The content of triglycerides (MLL) containing one medium-chain fatty acid residue is 35-50%.

[0027] The content of OCFA-MML triglycerides, which are linked to OCFA and contain two medium-chain fatty acid residues, is 1-4%.

[0028] The content of OCFA-MLL triglycerides, which are linked to OCFA and contain one medium-chain fatty acid residue, is 5%–20%.

[0029] The content of long-chain triglycerides OCFA-LCT linked with OCFA is 5% to 20%.

[0030] A second aspect of the present invention provides a method for preparing an oil composition according to any embodiment of the present invention, the method comprising: an ester exchange step.

[0031] In one or more embodiments, the ester exchange includes enzymatic ester exchange and chemical ester exchange.

[0032] In one or more embodiments, the method further includes steps of molecular distillation, decolorization, and / or deodorization.

[0033] In one or more embodiments, the method includes:

[0034] (1) Enzymatic transesterification: Lipase is mixed with oils, vegetable oils, and medium-chain triglycerides (MCTs) rich in OCFAs to carry out transesterification reaction;

[0035] (2) Molecular distillation: The product after the reaction in step (1) is subjected to molecular distillation;

[0036] (3) Decolorization: Decolorize the product obtained after molecular distillation in step (2);

[0037] (4) Deodorization: Deodorize the product after decolorization in step (3) to obtain the oil composition.

[0038] In one or more embodiments, in step (1), the oil rich in OCFA is OCFA algal oil; preferably, in the fatty acid composition of the OCFA algal oil, the content of OCFA is greater than or equal to 20% or higher, more preferably 20-60%.

[0039] In one or more embodiments, the fatty acid composition of the OCFA algal oil includes C15:0 and / or C17:0; preferably, the content of C15:0 is 28-38%, and the content of C17:0 is 8-12%.

[0040] In one or more embodiments, the fatty acid composition of the OCFA algal oil further includes one, more, or all of C16:0, C18:1, DPA, and DHA; preferably, the fatty acid composition of the OCFA algal oil includes C15:0, C17:0, C16:0, C18:1, DPA, and DHA, wherein the content of C15:0 is 28-38%, the content of C17:0 is 8-12%, the content of C16:0 is 6-13%, the content of C18:1 is less than or equal to 5%, the content of DPA is 4-8%, and the content of DHA is 24-29%.

[0041] In one or more embodiments, the fatty acid composition of the OCFA algal oil includes 30-38% C15:0, 8-12% C17:0, 8-13% C16:0, less than or equal to 1% C18:1, 5-7% DPA, and 26-29% DHA.

[0042] It should be understood that the fatty acid composition of the OCFA algal oil described in this invention may also contain other fatty acids, including but not limited to C13:0, C14:0, C16:1, C18:0, C18:2, C21:0, etc., and the content of these fatty acids is usually below 1.5%.

[0043] In one or more specific embodiments, the fatty acid composition of OCFA algal oil includes 48.0% OCFA, 36.3% pentadecanoic acid, and 10.0% heptadecanoic acid; preferably, it contains 28.2% DHA, 12.9% palmitic acid, 6.2% DPA, 1.0% tridecanoic acid, and 1.5% myristic acid.

[0044] In one or more embodiments, the method further includes one or more conditions selected from the following:

[0045] (A) The OCFA-rich oil mentioned in step (1) is OCFA algal oil; preferably, the algal oil body in the OCFA algal oil is derived from oil-producing algae, more preferably from Schizochytrium, Schizochytrium or Cryptodinium;

[0046] (B) The vegetable oil mentioned in step (1) is one or more of the following: sunflower seed oil, soybean oil, corn oil, rice bran oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, castor seed oil, flaxseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and algae oil, preferably sunflower seed oil;

[0047] (C) The fatty acid composition of the medium-chain triglycerides (MCT) described in step (1) is all medium-chain fatty acids; preferably, the medium-chain fatty acids are fatty acids with 6-12 carbon atoms, more preferably saturated fatty acids with 6-12 carbon atoms, and even more preferably saturated fatty acids with 8-10 carbon atoms.

[0048] In one or more embodiments, the molar ratio of the OCFA-rich oil, vegetable oil, and medium-chain triglycerides (MCT) in step (1) is (0.01-2.5):(0.01-4.5):1, preferably (0.01-1.5):(1-3):1 or (0.5-1):(2-3):1.

[0049] In one or more embodiments, the mass of the OCFA-rich oil, vegetable oil, and medium-chain triglyceride (MCT) in step (1) can be (0.01-4.5):(0.01-8):1, preferably (0.5-2.5):(3-6):1 or (0.8-1.7):(3.4-5.2):1.

[0050] In one or more embodiments, step (1) further includes one or more of the following conditions:

[0051] (1A) The lipase is an immobilized lipase, and preferably the amount of the lipase added is 5 to 10% of the total weight of the raw materials.

[0052] (1B) The reaction temperature for the enzymatic transesterification method is 50–65°C;

[0053] (1C) The enzymatic ester exchange is carried out on a shaker, preferably at a speed of 100-300 rpm.

[0054] In one or more embodiments, step (2) further includes one or more of the following conditions:

[0055] (2A) describes short-range molecular distillation;

[0056] (2B) The pressure of the molecular distillation is 0.0001–0.01 mbar;

[0057] (2C) The temperature of the molecular distillation is 150–250 °C;

[0058] (2D) The feed rate for the molecular distillation is 1 to 3 drops per second;

[0059] (2E) The scraping speed of the molecular distillation is 100-500 r / min.

[0060] In one or more embodiments, step (3) further includes one or more of the following conditions:

[0061] (3A) The decolorization temperature is above 80°C;

[0062] (3B) The decolorization is carried out under vacuum conditions, preferably using a vacuum pump;

[0063] (3C) The decolorization is carried out using decolorizing soil, preferably one or more of white clay, activated carbon, diatomaceous earth, and bentonite, and more preferably the amount of decolorizing soil added is 1 ± 0.5% of the total weight of the product in step (2).

[0064] In one or more embodiments, step (4) further includes one or more of the following conditions:

[0065] (4A) The deodorization temperature is above 180°C;

[0066] (4B) The deodorization is carried out under vacuum conditions, preferably using a vacuum pump, and more preferably the vacuum degree is below -800mbar.

[0067] A third aspect of the present invention provides an oil composition prepared using the preparation method described in any embodiment of the present invention.

[0068] The fourth aspect of the present invention provides the use of the oil composition described in any embodiment of the present invention, or the oil composition prepared by the preparation method described in any embodiment of the present invention, for preparing cooking oil, for cooking food, for improving the appearance of food and / or for reducing the grease on the surface of food.

[0069] In one or more embodiments, the cooking includes contacting the oil composition described in any embodiment of the present invention, or the oil composition prepared by the preparation method described in any embodiment of the present invention, with food or its raw materials.

[0070] In one or more embodiments, the cooking method includes boiling, stir-frying, pan-frying, baking, and deep-frying.

[0071] A fifth aspect of the present invention provides a cooking oil comprising: an oil composition as described in any embodiment of the present invention, or an oil composition prepared using the preparation method described in any embodiment of the present invention.

[0072] In one or more embodiments, the cooking oil further includes animal fats or vegetable oils.

[0073] In one or more embodiments, the animal fats include one or more of lard, tallow, and chicken / duck fat, and the vegetable oils include one or more of sunflower seed oil, soybean oil, corn oil, rice bran oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, castor seed oil, flaxseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grapeseed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and algae oil.

[0074] A sixth aspect of the present invention provides a method for preparing a cooked food and the food obtained by the method, the method comprising: contacting a fat composition as described in any embodiment of the present invention, or a fat composition prepared by the preparation method as described in any embodiment of the present invention, or a cooking oil as described in any embodiment of the present invention, with the food or its raw materials.

[0075] In one or more embodiments, the contact includes: boiling, stir-frying, pan-frying, baking, and deep-frying.

[0076] Other aspects of the invention will be apparent to those skilled in the art from the disclosure herein. Detailed Implementation

[0077] The present invention will now be described in detail. The descriptions of the technical features described below are based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0078] In this specification, the range of values ​​referred to as "value A to value B" refers to the range including the endpoint values ​​A and B.

[0079] In this specification, the numerical ranges represented by "above", "below", "greater than", and "less than" refer to the numerical ranges that include the stated number.

[0080] In this specification, the word "may" has two meanings: to perform a certain process and not to perform a certain process.

[0081] In this specification, the terms "optional" or "optional" are used to indicate the use or omission of certain substances, components, procedures, application conditions, etc.

[0082] All unit names used in this manual are international standard unit names, and unless otherwise stated, the "%" used refers to weight or mass percentage content.

[0083] Unless otherwise stated in this specification, "multiple (types)" means having two or more types.

[0084] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "implementation," etc., refer to specific elements (e.g., features, structures, properties, and / or characteristics) related to that embodiment, which are included in at least one of the embodiments described herein and may or may not be present in other embodiments. Furthermore, it should be understood that these elements may be combined in any suitable manner in various embodiments.

[0085] This invention discovers that by controlling the content of odd-carbon fatty acids (OCFA) in the fatty acid composition of the oil composition, and the content of medium- and long-chain triglycerides (MLCT), triglycerides linked to odd-carbon fatty acids (OCFA) (OCFA-TAG), and medium- and long-chain triglycerides linked to odd-carbon fatty acids (OCFA) (OCFA-MLCT) in the triglyceride composition of the oil composition within a specific range, the oil composition can be made into a clear liquid at room temperature, suitable for cooking, improving the appearance of dishes, and reducing the amount of oil adhering to the surface of fried dishes.

[0086] Oil and fat composition

[0087] The oil and fat composition provided by this invention has the following characteristics:

[0088] In its fatty acid composition, the content of OCFA is 5-15%;

[0089] In its triglyceride composition, the content of medium- and long-chain fatty acid triglycerides (MLCT) is greater than or equal to 50%, the content of triglycerides (OCFA-TAG) linked to odd-numbered fatty acids is less than or equal to 40%, and the content of medium- and long-chain fatty acid triglycerides (OCFA-MLCT) linked to odd-numbered fatty acids is 5-20%.

[0090] In this invention, "odd-carbon fatty acid" or "OCFA" refers to a fatty acid whose carbon chain has an odd number of carbon atoms. In some embodiments, to better achieve the effects of this invention, the fatty acid composition of the oil composition contains 6-13% OCFA, more preferably 6-12.5%.

[0091] In this invention, "medium- and long-chain triglycerides" or "MLCT" refers to triglycerides in which both medium-chain fatty acids (MCFA) and long-chain fatty acids (LCFA) are present on the triglyceride backbone. It should be understood that medium-chain fatty acids (MCFA) refer to fatty acids with a carbon chain length of 6 to 12 carbon atoms. Long-chain fatty acids (LCFA) generally refer to fatty acids with a carbon chain length of 13 or more carbon atoms. In some embodiments, the MLCT content in the triglyceride composition of the oil composition is greater than or equal to 50%. In some preferred embodiments, for better obtaining the effects of the present invention, the MLCT content is preferably greater than or equal to 55%. In some embodiments, the MLCT content in the oil composition of the present invention is 50.0% to 70.0% or 55.0% to 70.0%. In some preferred embodiments, the MLCT content in the oil composition of the present invention is 56.0% to 68.0%. In some preferred embodiments, the MLCT content in the oil composition of the present invention is 57.0% to 67.0%.

[0092] In this invention, the triglyceride with an odd-numbered carbon fatty acid (OCFA) (OCFA-TAG) refers to a triglyceride in which at least one fatty acid is an odd-numbered carbon fatty acid (OCFA). In some embodiments, the content of OCFA-TAG in the triglyceride composition of the oil composition is less than or equal to 40% or less than or equal to 35%, for example, 15.0–40.0%, 18.0–35.0%, or 19.0–35.0%. In some preferred embodiments, for better obtaining the effects of the invention, the content of OCFA-TAG is preferably less than or equal to 35%, for example, 18.0–35.0% or 19.0–35.0%.

[0093] In this invention, the medium-to-long-chain fatty acid triglyceride (OCFA-MLCT) linked with an odd-numbered carbon fatty acid (OCFA) refers to a medium-to-long-chain fatty acid triglyceride in which at least one fatty acid is an odd-numbered carbon fatty acid (OCFA). In some embodiments, the content of OCFA-MLCT in the triglyceride composition of the oil composition is 5.0–20.0%, 8.0–20.0%, 8.5–19.5%, 9.0–18.3%, or 9.0–18.0%. In some preferred embodiments, for better obtaining the effects of the present invention, the content of OCFA-MLCT is preferably 8.5–19.5%, 9.0–18.3%, or 9.0–18.0%.

[0094] In one or more embodiments, the fatty acid composition of the oil composition further has one, more, or all of the following characteristics:

[0095] The content of saturated fatty acids (SFA) is 25-40%, preferably 28-36%;

[0096] The content of unsaturated fatty acids (UFA) is 60-75%, preferably 64-72%;

[0097] The content of medium-chain fatty acids (MCFA) is 8-20%, preferably 10-14% or 11-14%.

[0098] In some embodiments, the fatty acid composition of the oil composition contains 28-40% saturated fatty acids (SFAs). In some preferred embodiments, for better obtaining the effects of the present invention, the SFA content is preferably 28-36%.

[0099] In some embodiments, the content of unsaturated fatty acids (UFA) in the fatty acid composition of the oil composition is 62-73%. In some preferred embodiments, for better obtaining the effects of the present invention, the content of UFA is preferably 64-72%.

[0100] In some embodiments, the fatty acid composition of the oil composition contains 9-16% medium-chain fatty acids (MCFAs). In some preferred embodiments, for better obtaining the effects of the present invention, the MCFA content is preferably 10-14% or 11-14%.

[0101] In one or more embodiments, the triglyceride composition of the oil composition further has one, more, or all of the following characteristics:

[0102] The content of medium-chain triglycerides (MCT) is 0.001–3%, preferably 0.5–2.5% or 1–2.5%;

[0103] The content of long-chain triglycerides (LCTs) is 25-50%, preferably 30-45% or 34-42%;

[0104] The content of triglycerides MML containing two medium-chain fatty acid residues and one long-chain fatty acid residue is 12-25%, preferably 15-23% or 16.5-22.5%;

[0105] The content of triglyceride MLL containing one medium-chain fatty acid residue and two long-chain fatty acid residues is 35-50%, preferably 40-46% or 40-45%;

[0106] The content of triglycerides OCFA-MML, which are linked to OCFA and have two medium-chain fatty acid residues and one long-chain fatty acid residue, is 1-4%, preferably 1.5-3.5% or 1.6-3.2%.

[0107] The content of OCFA-MLL triglycerides with OCFA linkage and one medium-chain fatty acid residue and two long-chain fatty acid residues is 5-20%, preferably 7-15% or 7.5-15%.

[0108] The content of the long-chain triglyceride OCFA-LCT linked with OCFA is 5-20%, preferably 10-20% or 10-17%.

[0109] In some embodiments, the MCT content in the triglyceride composition of the oil composition is 1-3%. In some preferred embodiments, for better obtaining the effects of the present invention, the MCT content is preferably 0.5-2.5% or 1.5-2.5%.

[0110] In some embodiments, the LCT content in the triglyceride composition of the oil composition is 28-45%. In some preferred embodiments, for better obtaining the effects of the present invention, the LCT content is preferably 30-45% or 34-42%.

[0111] In some embodiments, the content of MML in the triglyceride composition of the oil composition is 14-24%. In some preferred embodiments, for better obtaining the effects of the present invention, the content of MML is preferably 15-23% or 16.5-22.5%.

[0112] In some embodiments, the MLL content in the triglyceride composition of the oil composition is 38-46%. In some preferred embodiments, for better obtaining the effects of the present invention, the MLL content is preferably 40-45%.

[0113] In some embodiments, the content of OCFA-MML in the triglyceride composition of the oil composition is 1.2% to 3.8%. In some preferred embodiments, for better obtaining the effects of the present invention, the content of OCFA-MML is preferably 1.5% to 3.5% or 1.6% to 3.2%.

[0114] In some embodiments, the content of OCFA-MLL in the triglyceride composition of the oil composition is 6-17%. In some preferred embodiments, for better obtaining the effects of the present invention, the content of OCFA-MLL is preferably 7-15% or 7.5-15%.

[0115] In some embodiments, the content of OCFA-LCT in the triglyceride composition of the oil composition is 8-18%. In some preferred embodiments, for better obtaining the effects of the present invention, the content of OCFA-LCT is preferably 10-20% or 10-17%.

[0116] In some embodiments, the oil composition of the present invention has the following characteristics: in its fatty acid composition, the content of OCFA is 6-13%; in its triglyceride composition, the content of medium- and long-chain triglycerides (MLCT) is 57.0-67.0%, the content of triglycerides OCFA-TAG linked with odd-numbered carbon fatty acids is 19.0-35.0%, and the content of medium- and long-chain triglycerides OCFA-MLCT linked with odd-numbered carbon fatty acids is 9.0-18.0%; preferably, it also has one or more of the following characteristics: the content of medium-chain triglycerides (MCT) is 1-2.5%, the content of long-chain triglycerides (LCT) is 34-42%, and it contains two medium-chain fatty acid residues. The content of triglycerides MML containing one medium-chain fatty acid residue and one long-chain fatty acid residue is 16.5-22.5%; the content of triglycerides MML containing one medium-chain fatty acid residue and two long-chain fatty acid residues is 40-45%; the content of triglycerides OCFA-MML containing two medium-chain fatty acid residues and one long-chain fatty acid residue linked to OCFA is 1.6-3.2%; the content of triglycerides OCFA-MLL containing one medium-chain fatty acid residue and two long-chain fatty acid residues linked to OCFA is 7.5-15%; and the content of long-chain triglycerides OCFA-LCT containing OCFA is 10-17%.

[0117] The oil and fat compositions described in this invention are typically liquid, especially clear liquids at room temperature. Therefore, the oil and fat compositions described in this invention can also be referred to as liquid oil and fat compositions, or simply as "liquid oil" or "liquid grease." In this document, "room temperature" typically refers to 25°C.

[0118] Preparation method of oil and fat composition

[0119] The oil and fat composition of the present invention can be prepared by transesterification.

[0120] In this article, transesterification includes chemical transesterification and enzymatic transesterification. Transesterification can be carried out randomly or directionally under the conditions of chemical catalysts (such as sodium methoxide, NaOH, KOH, etc.) or lipase catalysts. The reaction can occur between triglycerides or between triglycerides and fatty acids, fatty acid alkyl esters, or fatty alcohols.

[0121] An exemplary chemical transesterification process includes: vacuum drying of the raw oil under heating, adding a chemical catalyst (such as sodium methoxide, NaOH, KOH, etc.) and proceeding under heating. The heating is, for example, carried out at 90–120°C, and the dehydration time is, for example, 0.1–2 hours. The reaction time of the chemical transesterification can be adjusted appropriately according to the type of catalyst, the amount of raw material, etc.

[0122] An exemplary enzymatic transesterification includes mixing a lipase with a raw material. The lipase may be an immobilized lipase. The amount of lipase added may be 5-10% of the total weight of the raw material, for example, 8-9%. The reaction temperature for the enzymatic transesterification may be 50-65°C. The reaction time for the enzymatic transesterification may be adjusted appropriately according to the type of catalyst, the amount of raw material, etc. The enzymatic transesterification may be carried out on a shaker. The speed of the shaker may be, for example, 100-300 rpm. In some embodiments, the lipase is a TL IM immobilized lipase.

[0123] In preparing the oil and fat composition described in any embodiment of the present invention, the raw materials used typically include: oils and fats rich in OCFA, vegetable oils, and medium-chain triglycerides (MCTs). There are no limitations on the raw materials used; commercially available raw materials can be used, or oils and fats and vegetable oils rich in OCFA obtained through separation and extraction can be used.

[0124] The OCFA-rich oil may be OCFA algal oil. In the fatty acid composition of the OCFA algal oil, the OCFA content is greater than or equal to 20% or higher, for example, 20-60%, preferably 48%. In some embodiments, the OCFA algal oil contains C15:0 and / or C17:0 in its fatty acid composition; preferably, the C15:0 content is 28-38%, and the C17:0 content is 8-12%. In some embodiments, the OCFA algal oil also contains one, more, or all of C16:0, C18:1, DPA, and DHA in its fatty acid composition. In some embodiments, the fatty acid composition of the OCFA algal oil includes C15:0, C17:0, C16:0, C18:1, DPA, and DHA, wherein the content of C15:0 is 28-38%, the content of C17:0 is 8-12%, the content of C16:0 is 6-13%, the content of C18:1 is less than or equal to 5%, the content of DPA is 4-8%, and the content of DHA is 24-29%. In some embodiments, the fatty acid composition of the OCFA algal oil includes the following: the content of C15:0 is 30-38%, the content of C17:0 is 8-12%, the content of C16:0 is 8-13%, the content of C18:1 is less than or equal to 1%, the content of DPA is 5-7%, and the content of DHA is 26-29%. It should be understood that the fatty acid composition of the OCFA algal oil of the present invention may also contain other fatty acids, including but not limited to C13:0, C14:0, C16:1, C18:0, C18:2, C21:0, etc., and the content of these fatty acids is usually below 1.5%. In some specific embodiments, the fatty acid composition of the OCFA algal oil contains 48.0% OCFA, 36.3% pentadecanoic acid, and 10.0% heptadecanoic acid; preferably, the content of DHA is 28.2%, the content of palmitic acid is 12.9%, the content of DPA is 6.2%, the content of tridecanoic acid is 1.0%, and the content of myristic acid is 1.5%. In the OCFA algal oil, the algal oil bodies in the OCFA algal oil may be derived from oil-producing algae, such as, but not limited to, *Schizochytrium*, *Schizochytrium*, and *Cryptodinium*.

[0125] Typically, the vegetable oil is a vegetable oil rich in unsaturated fatty acids. In some embodiments, the vegetable oil is one or more of the following: sunflower seed oil, soybean oil, corn oil, rice bran oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, castor seed oil, flaxseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grapeseed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and algae oil. In some specific embodiments, the vegetable oil may be sunflower seed oil, flaxseed oil, soybean oil, corn oil, etc.

[0126] Medium-chain triglycerides (MCTs) are triglycerides whose fatty acid composition consists entirely of medium-chain fatty acids. The term "medium-chain fatty acid" or "M" usually refers to fatty acids with 6-12 carbon atoms, especially saturated fatty acids, such as hexanoic acid, caprylic acid, decanoic acid, and lauric acid; preferably, fatty acids with 8-10 carbon atoms, such as caprylic acid and decanoic acid.

[0127] When preparing the oil composition described in any embodiment of the present invention, the molar ratio of OCFA-rich oil, vegetable oil, and medium-chain triglycerides (MCT) can be (0.01-2.5):(0.01-4.5):1, for example (0.01-1.5):(1-3):1 or (0.5-1):(2-3):1, and the mass of OCFA-rich oil, vegetable oil, and medium-chain triglycerides (MCT) can be (0.01-4.5):(0.01-8):1, for example (0.5-2.5):(3-6):1 or (0.8-1.7):(3.4-5.2):1.

[0128] In some embodiments, the oil composition described in any embodiment of the present invention is prepared using OCFA algal oil, sunflower seed oil, and medium-chain triglycerides (MCT), wherein the molar ratio of OCFA algal oil, sunflower seed oil, and medium-chain triglycerides (MCT) can be (0.01–2.5):(0.01–4.5):1, for example (0.01–1.5):(1–3):1 or (0.5–1):(2–3):1, or the mass of OCFA algal oil, sunflower seed oil, and medium-chain triglycerides (MCT) can be (0.01–4.5):(0.01–8):1, for example (0.5–2.5):(3–6):1 or (0.8–1.7):(3.4–5.2):1.

[0129] The method for preparing the oil and fat composition of the present invention may further include steps of molecular distillation, decolorization and / or deodorization.

[0130] In some embodiments, the molecular distillation of the present invention can be short-path molecular distillation. The pressure of the molecular distillation can be 0.0001–0.01 mbar. The temperature of the molecular distillation can be 150–250°C. The feed rate of the molecular distillation can be 1–3 drops per second. The scraping speed of the molecular distillation can be 100–500 r / min.

[0131] In some embodiments, the decolorization of the present invention includes a high-temperature vacuum decolorization step. The high temperature can be above 80°C. The vacuum can be achieved using a vacuum pump. The high-temperature vacuum decolorization can be performed using decolorizing clay (e.g., one or more of bleaching clay, activated carbon, diatomaceous earth, and bentonite). The amount of decolorizing clay added can be 1 ± 0.5% of the total weight of the oil composition. The reaction time for high-temperature vacuum decolorization can be 20–60 minutes. After the high-temperature vacuum decolorization reaction is completed, filtration or other operations can be performed to remove the decolorizing clay.

[0132] In some embodiments, the deodorization of the present invention includes a high-temperature vacuum deodorization step. The high temperature can be above 180°C. The vacuum can be achieved using a vacuum pump. The vacuum level can be below -800 mbar. The reaction time for high-temperature vacuum deodorization can be adjusted by those skilled in the art according to actual needs. After the high-temperature vacuum deodorization reaction is completed, cooling, filtration, and other operations can be performed.

[0133] Uses of oil and fat compositions, cooking oils, and methods for preparing cooked foods.

[0134] The oil composition of this invention can be used alone or in combination with other oils to prepare cooking oil. Therefore, this invention also provides a cooking oil comprising the oil composition described in any embodiment of this invention.

[0135] Other oils suitable for cooking may be various edible oils known in the art, including animal fats or vegetable oils. Exemplary animal fats include, but are not limited to, one or more of lard, tallow, and chicken / duck fat. Exemplary vegetable oils include, but are not limited to, one or more of sunflower oil, soybean oil, corn oil, rice bran oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond oil, apricot kernel oil, tung oil, rubber seed oil, corn germ oil, wheat germ oil, castor oil, flaxseed oil, evening primrose oil, hazelnut oil, walnut oil, grapeseed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and algae oil.

[0136] This invention also provides the use of the oil composition described in any embodiment of the invention in cooking food. Specifically, the cooking is typically everyday cooking, such as contacting the food or its raw materials with the oil composition described in any embodiment of the invention, or cooking oil containing the oil composition described in any embodiment of the invention. The cooking can be boiling, stir-frying, pan-frying, grilling, and / or deep-frying, etc.

[0137] This invention also provides the use of the oil composition described in any embodiment of the invention in improving the appearance of food and / or reducing surface grease in food. In some preferred embodiments, the food is prepared by stir-frying, pan-frying, baking, or deep-frying. In this context, the appearance of the food includes, but is not limited to, color and gloss.

[0138] The present invention also provides a method for preparing cooked food, the method comprising: contacting the oil composition described in any embodiment of the present invention or a cooking oil containing the oil composition described in any embodiment of the present invention with the food or its raw materials. In some embodiments, the contact includes, but is not limited to, boiling, stir-frying, pan-frying, grilling, and / or deep-frying.

[0139] This invention also provides a method for improving the appearance of food and / or reducing surface grease, the method comprising cooking the food using an oil composition described in any embodiment of this invention or a cooking oil containing an oil composition described in any embodiment of this invention. In some embodiments, the cooking includes, but is not limited to, boiling, stir-frying, pan-frying, grilling, and / or deep-frying. In this context, improving the appearance of food includes enhancing the color (e.g., golden yellow) and smoothness of the cooked food, making it more visually appealing to users.

[0140] The present invention also provides a food product prepared by contacting the oil composition described in any embodiment of the present invention or a cooking oil containing the oil composition described in any embodiment of the present invention with the food or its raw materials. In some embodiments, the contact is, for example, but not limited to, boiling, stir-frying, pan-frying, baking, deep-frying, etc.

[0141] The advantages of this invention include:

[0142] To address the technical problem that directly mixing MLCT (medium- and long-chain triglycerides) with OCFA-rich oils can easily lead to oil precipitation or even solidification, making it unsuitable for everyday cooking, this invention prepares an oil composition by controlling the content of odd-carbon fatty acids (OCFA) in the fatty acid composition of the oil composition, as well as medium- and long-chain triglycerides (MLCT), triglycerides linked to odd-carbon fatty acids (OCFA) (OCFA-TAG), and medium- and long-chain triglycerides linked to odd-carbon fatty acids (OCFA) (OCFA-MLCT) within a specific range. This oil composition is liquid at room temperature, suitable for everyday cooking, and can improve the appearance of dishes and reduce the amount of oil adhering to the surface of fried dishes.

[0143] 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.

[0144] Materials and methods

[0145] Ingredients: Algal oil rich in odd-carbon fatty acids (OCFA algal oil) was provided by Yihai Kerry; MCT (Malaysia, batch number 20181016); TL IM immobilized lipase was purchased from Novozymes; refined sunflower seed oil was purchased from Shanghai Kerry Food Industries Co., Ltd.; white clay was purchased from Jiangxi Yile Zhongrun Bleaching Clay Technology Co., Ltd.; MLCT (Qingyi brand) was purchased from Shanghai Kerry Food Industries Co., Ltd.; potatoes, green vegetables, and tofu were purchased from Dingdong Maicai.

[0146] equipment: KS4000i control air bath shaker; TDZ5-WS centrifuge; short-path molecular distillation, UIC KDL5 (Germany); C-MAG HS 7 heating table; SHB-III circulating water multi-purpose vacuum pump, Zhengzhou Ketai Experimental Equipment Co., Ltd.; complete deodorization device; induction cooker; oil extractor JR200-1Y.

[0147] The fatty acid composition of OCFA algal oil is shown in Table 1 below.

[0148] Table 1: Fatty acid composition of OCFA algal oil

[0149] Oil compositions 1-3 and oil compositions 6-14 were prepared by enzymatic transesterification, molecular distillation, decolorization and deodorization.

[0150] Enzymatic transesterification: OCFA algal oil, refined sunflower seed oil, and MCT were mixed according to the proportions shown in Table 2. Immobilized lipase at 8% of the oil mass was added, and the mixture was reacted for 2 hours at 60°C and 200 rpm on a shaker. Three batches were prepared and mixed. The product of the enzymatic transesterification contained MLCT.

[0151] Table 2

[0152] Molecular distillation: MLCT was purified by short-path molecular distillation under the following conditions: pressure 0.001 mbar, distillation temperature 200℃, feed rate 2 drops per second, scraper rotation speed 300 r / min, and heavy phase was collected.

[0153] Decolorization: Pour the clarified extract into a flat-bottomed three-necked flask, add a stir bar and zeolite, connect a vacuum pump, stir and heat to the set temperature of 105℃, then add 1% (by weight of oil) of Yile activated clay, react for 30 minutes, and after the reaction is complete, cool to room temperature and break the vacuum. Then filter the decolorized clay through a vacuum filtration flask, and retain the filtrate for later use.

[0154] Deodorization: Add decolorizing oil to a three-necked flask, evacuate, purge with nitrogen to maintain a vacuum of approximately -980 mbar, heat to 215°C, deodorize at a constant temperature for 2 hours, cool to room temperature, and filter to obtain deodorized oil.

[0155] The fatty acid content was determined by gas chromatography, referring to GB / T17376-17377.

[0156] Triglyceride content was determined by liquid chromatography-mass spectrometry, and neutral loss of triglycerides was detected by HPLC-QQQ-MS.

[0157] Oil composition 4 is obtained by directly and physically mixing OCFA algal oil and oil composition 13, with a mass percentage of 21.5:78.5, wherein the mass percentage of OCFA algal oil is 21.5% and the mass percentage of oil composition 13 is 78.5%.

[0158] Oil composition 5 is obtained by directly and physically mixing OCFA algal oil and Qingyi brand MLCT, with a mass percentage of 50:50, wherein the mass percentage of OCFA algal oil is 50% and the mass percentage of Qingyi brand MLCT is 50%.

[0159] Test case

[0160] Test Example 1: Fatty Acid Content Analysis

[0161] The fatty acid content in the oil compositions prepared in Examples 1-3 and Comparative Examples 1-11 was determined by gas chromatography. The results are shown in Table 3.

[0162] Table 3: Fatty acid content analysis of oil compositions

[0163] Note: SFA: Saturated fatty acid; UFA: Unsaturated fatty acid; OCFA: Odd-numbered carbon fatty acid; MCFA: Medium-chain fatty acid; MLCT: Medium- and long-chain triglycerides; MCT: Medium-chain triglycerides; LCT: Long-chain triglycerides; MML: Triglycerides containing two medium-chain fatty acid residues; MLL: Triglycerides containing one medium-chain fatty acid residue; OCFA-TAG: Triglycerides linked with OCFA; OCFA-MLCT: Medium- and long-chain triglycerides linked with OCFA; OCFA-MML: Triglycerides linked with OCFA and containing two medium-chain fatty acid residues; OCFA-MLL: Triglycerides linked with OCFA and containing one medium-chain fatty acid residue; OCFA-LCT: Long-chain triglycerides linked with OCFA.

[0164] Test Example 2: Observation of the state at room temperature

[0165] The oil compositions prepared in Examples 1-3 and Comparative Examples 1-11 were placed at room temperature (25°C) for one day, and their state was observed visually. The results are shown in Table 4.

[0166] Table 4: State of oil and fat compositions at room temperature

[0167] Table 4 shows that oil compositions 1, 2, and 3 are clear liquids at room temperature, making them more convenient and suitable for cooking. Oil compositions 4 and 5 are physical mixtures of OCFA algal oil and MLCT, which precipitate or solidify at room temperature.

[0168] Test Example 3: Cooking Performance of Oil Compositions

[0169] The state of oils is related to their cooking performance; crystallization or solidification affects ease of use and uniformity during cooking. In this experiment, cooking tests were conducted only on oil compositions that were clear liquids at room temperature. Oil compositions 13 and 14 were made from raw materials that did not contain OCFA algal oil and were clear liquids at room temperature, while oil composition 12 contained a small amount of OCFA algal oil. Oil compositions 1, 2, and 3 were also clear liquids at room temperature.

[0170] Cooking experiments were conducted on oil compositions 1, 2, 3, 12, 13, and 14, respectively. The above oils were used to boil green vegetables, stir-fry shredded potatoes, and pan-fry tofu to evaluate the appearance, flavor, and oil adsorption on the surface of the pan-fried dishes.

[0171] The specific steps are as follows.

[0172] Boiled vegetables: Use the induction cooker's water boiling mode, add 1.5L of water to three pots and bring to a boil, then add 150g of lettuce and 10g of oil, blanch for 2 minutes and remove.

[0173] Stir-fried shredded potatoes: Cut the shredded potatoes into even strips in advance. Heat the oil in the induction cooking mode for 1 minute, pour 20g of oil into the pan and heat for about 25 seconds, then add 150g of shredded potatoes and stir-fry for 2 minutes. Add 2g of salt and continue to stir-fry for another 30 seconds before serving.

[0174] Pan-fried Tofu: Cut the tofu into 1cm thick, even pieces and pat dry with paper towels. Heat an induction cooker on the pan for 1 minute using the pan-frying mode. Pour 20g of oil into the pan and heat for about 25 seconds. Add 8 pieces of tofu (about 140g) and fry for 2 minutes, then flip and fry for another 2 minutes. Remove any remaining grease using an oil remover for 2 minutes and calculate the grease removal rate, which is the amount of grease on the surface of the pan-fried dish.

[0175] Ten sensory evaluators were randomly selected to evaluate the appearance, flavor, and oil adsorption on the surface of pan-fried dishes after cooking of oil compositions 1, 2, 3, 12, 13, and 14. The evaluation score ranged from 0 to 5 points, with higher scores indicating better performance. The results are shown in Table 5.

[0176] Table 5: Cooking properties of oil compositions

[0177] Table 5 shows that oil compositions 1, 2, and 3 have better appearance (golden color and smoother surface) and less oil on the surface of fried dishes compared to oil compositions 12, 13, and 14. Oil compositions 1, 2, and 3 are suitable for cooking, improving the appearance of dishes and reducing oil adhesion on the surface of fried dishes.

[0178] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims. Furthermore, all documents mentioned in this invention are incorporated herein by reference as if each document were individually incorporated by reference.

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 OCFA is 5-15%; In its triglyceride composition, the content of medium- and long-chain fatty acid triglycerides (MLCT) is greater than or equal to 50%, the content of triglycerides (OCFA-TAG) linked to odd-numbered fatty acids is less than or equal to 40%, and the content of medium- and long-chain fatty acid triglycerides (OCFA-MLCT) linked to odd-numbered fatty acids is 5-20%.

2. The oil composition according to claim 1, characterized in that: Its fatty acid composition contains 5-15% or 6-13% OCFA; and / or, In its triglyceride composition, the content of MLCT is greater than or equal to 50% or greater than or equal to 55%; preferably, the content of MLCT is 50.0% to 70.0% or 55.0% to 70.0%; and / or, In its triglyceride composition, the content of OCFA-TAG is less than or equal to 40% or 19-35%; and / or, In its triglyceride composition, the content of OCFA-MLCT is 5-20% or 8-18%.

3. The oil composition according to claim 1 or 2, characterized in that, The fatty acid composition of the oil composition also has one, more, or all of the following characteristics: The content of saturated fatty acids (SFA) is 25-40%. The content of unsaturated fatty acids (UFA) is 60-75%. The content of medium-chain fatty acids (MCFA) is 8-20%.

4. The oil composition according to any one of claims 1-3, characterized in that, The triglyceride composition of the oil composition also has one, more, or all of the following characteristics: The content of medium-chain triglycerides (MCT) is 0.001%–3%. The content of long-chain triglycerides (LCTs) is 25%–50%. The content of triglycerides (MML) containing two medium-chain fatty acid residues is 12-25%. The content of triglycerides (MLL) containing one medium-chain fatty acid residue is 35-50%. The content of OCFA-MML triglycerides, which are linked to OCFA and contain two medium-chain fatty acid residues, is 1-4%. The content of OCFA-MLL triglycerides, which are linked to OCFA and contain one medium-chain fatty acid residue, is 5%–20%. The content of long-chain triglycerides OCFA-LCT linked with OCFA is 5% to 20%.

5. The oil composition according to any one of claims 1-4, characterized in that, The oil composition is an enzymatic transesterification product of oils rich in OCFA, vegetable oils, and medium-chain triglycerides (MCT).

6. The oil composition according to claim 5, characterized in that: The OCFA-rich oil is OCFA algal oil; preferably, the OCFA content in the fatty acid composition of the OCFA algal oil is greater than or equal to 20%; more preferably, the OCFA in the fatty acid composition of the OCFA algal oil includes C15:0 and / or C17:0; more preferably, the content of C15:0 is 28-38%, and the content of C17:0 is 8-12%; more preferably, the fatty acid composition of the OCFA algal oil also includes one, more, or all of C16:0, C18:1, DPA, and DHA. Preferably, the fatty acid composition of the OCFA algal oil includes C15:0, C17:0, C16:0, C18:1, DPA, and DHA, wherein the content of C15:0 is 28-38%, the content of C17:0 is 8-12%, the content of C16:0 is 6-13%, the content of C18:1 is less than or equal to 5%, the content of DPA is 4-8%, and the content of DHA is 24-29%; preferably, the algal oil bodies in the OCFA algal oil are derived from oil-producing algae, more preferably from *Schizochytrium*, *Schizochytrium*, or *Cryptodinium*; and / or The vegetable oil is one or more of the following: sunflower seed oil, soybean oil, corn oil, rice bran oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond kernel oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, castor seed oil, flaxseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grapeseed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and algae oil, preferably sunflower seed oil; and / or The fatty acid composition of the medium-chain triglycerides (MCTs) is all medium-chain fatty acids; preferably, the medium-chain fatty acids are fatty acids with 6-12 carbon atoms, more preferably saturated fatty acids with 6-12 carbon atoms, and even more preferably saturated fatty acids with 8-10 carbon atoms.

7. A method for preparing the oil and fat composition according to any one of claims 1-4, characterized in that, The method includes a transesterification step; Preferably, the transesterification includes enzymatic transesterification and chemical transesterification; More preferably, the method further includes the steps of molecular distillation, decolorization, and / or deodorization; More preferably, the method includes: (1) Enzymatic transesterification: Lipase is mixed with oils, vegetable oils and medium-chain triglycerides (MCT) rich in OCFA and transesterification reaction is carried out. (2) Molecular distillation: The product after the reaction in step (1) is subjected to molecular distillation; (3) Decolorization: Decolorize the product after molecular distillation in step (2); (4) Deodorization: Deodorize the product after decolorization in step (3) to obtain the oil composition.

8. The preparation method according to claim 7, characterized in that: The OCFA-rich oil is OCFA algal oil; preferably, the OCFA content in the fatty acid composition of the OCFA algal oil is greater than or equal to 20%; more preferably, the OCFA in the fatty acid composition of the OCFA algal oil includes C15:0 and / or C17:0; even more preferably, the C15:0 content is 28-38%, and the C17:0 content is 8-12%; even more preferably, the fatty acid composition of the OCFA algal oil also includes one, more, or all of C16:0, C18:1, DPA, and DHA. Preferably, the fatty acid composition of the OCFA algal oil includes C15:0, C17:0, C16:0, C18:1, DPA, and DHA, wherein the content of C15:0 is 28-38%, the content of C17:0 is 8-12%, the content of C16:0 is 6-13%, the content of C18:1 is less than or equal to 5%, the content of DPA is 4-8%, and the content of DHA is 24-29%; preferably, the algal oil bodies in the OCFA algal oil are derived from oil-producing algae, more preferably from *Schizochytrium*, *Schizochytrium*, or *Cryptodinium*; and / or The vegetable oil is one or more of the following: sunflower seed oil, soybean oil, corn oil, rice bran oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond kernel oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, castor seed oil, flaxseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grapeseed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and algae oil, preferably sunflower seed oil; and / or The fatty acid composition of the medium-chain triglycerides (MCTs) is all medium-chain fatty acids; preferably, the medium-chain fatty acids are fatty acids with 6-12 carbon atoms, more preferably saturated fatty acids with 6-12 carbon atoms, and even more preferably saturated fatty acids with 8-10 carbon atoms.

9. An oil and fat composition prepared by the method of claim 7 or 8.

10. Use of the oil composition according to any one of claims 1-6 or the oil composition according to claim 9, for preparing cooking oil, for cooking food, for improving the appearance of food and / or for reducing the grease on the surface of food; Preferably, the cooking includes: Contact the oil composition of any one of claims 1-6 or the oil composition of claim 9 with food or its raw materials; More preferably, the cooking methods include boiling, stir-frying, pan-frying, baking, and deep-frying.

11. A cooking oil, characterized in that, The cooking oil comprises: the oil composition according to any one of claims 1-6 or the oil composition according to claim 9; Preferably, the cooking oil further includes animal fats or vegetable oils; More preferably, the animal fats include one or more of lard, tallow, and chicken / duck fat, and the vegetable oils include one or more of sunflower seed oil, soybean oil, corn oil, rice bran oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond kernel oil, apricot kernel oil, tung oil seed oil, rubber seed oil, corn germ oil, wheat germ oil, castor seed oil, flaxseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grapeseed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and algae oil.

12. A method for preparing cooked food and the food obtained by the method, characterized in that, The method includes contacting the oil composition of any one of claims 1-6, the oil composition of claim 9, or the cooking oil of claim 11 with food or its raw materials; Preferably, the contact includes: boiling, stir-frying, pan-frying, baking, and deep-frying.

13. A method for improving the appearance of food and / or reducing surface grease in food, characterized in that, The method includes the step of cooking the food using the oil composition of any one of claims 1-6, the oil composition of claim 9, or the cooking oil of claim 11.

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