85 results about "Trans fat" patented technology

The invention discloses a method for preparing chocolate with high heat resistance, blooming resistance, high dietary fiber and low saturated fatty acid based on biphase gel and a product, and belongs to the technical field of oil processing application, and the method comprises the following steps: adding an emulsifier and solid fat into edible vegetable oil, and heating and stirring until the emulsifier and the solid fat are completely molten to obtain an oil gel phase; adding dietary fibers into water, and completely dissolving the dietary fibers to form a hydrogel phase; and mixing the obtained hydrogel phase and the oil gel phase, carrying out high-speed shearing emulsification, and cooling to room temperature in an ice-water bath to obtain the biphase gel. Different types of biphase gels are prepared by adjusting the ratio of the oil phase to the water phase, and the biphase gels are used for partially replacing cocoa butter to prepare the chocolate, so that the fat content is reduced, the heat resistance of the chocolate is improved, the frosting phenomenon of the chocolate is effectively delayed, the prepared chocolate does not contain trans-fatty acids, the saturated fatty acids are reduced, and the chocolate has good stability. And dietary fibers are contained, so that human health is benefited.

The invention relates to a preparation method and application of antibacterial and starch aging resistant biphase gel, and belongs to the field of food processing. The preparation method is characterized by comprising the following steps: preparing oleogel from monoglyceride, corn oil and curcumin, preparing hydrogel from wheat bran araboxylan and tea polyphenol, mixing the oleogel and the hydrogel, adding lecithin, and homogenizing at a high speed to obtain the gel with a two-phase system. The biphase gel produced by the invention has the characteristics of zero trans-fat, high fiber content, simple preparation method and the like, realizes synergistic stability of oil and water phases, has both the mechanical strength of oil gel and the biocompatibility of hydrogel, can replace shortening in baked food, and has a wide application prospect. And the shelf life of the baked product is prolonged through the synergistic effect of antibiosis and starch aging resistance. The mass ratio of the oil phase to the water phase in the biphase gel is 1: 3-3: 1, the addition amount is 10-20% of the mass of the flour, the bacteriostasis rates on penicillium and rhizopus are 60-85% and 65-90% respectively, the starch crystallinity in the bread storage process is reduced by 10-20%, and the shelf life of the bread is prolonged by 10-20 days.

The invention belongs to the technical field of shortening preparation, and particularly relates to shortening base oil with low calorie and high oxidation stability and a preparation method of the shortening base oil. According to the preparation method of the shortening base oil with low calorie and high oxidation stability, provided by the invention, the novel shortening base oil with high oxidation stability, zero trans form, low cholesterol and low calorie is produced by taking palm stearin, cyperus esculentus oil and medium-carbon-chain triacylglycerol oil as raw materials and taking immobilized lipase Lipozyme RMIM as a catalyst; the problems that existing shortening is poor in oxidation stability, high in cholesterol content, excessive in trans-fatty acid content and high in long-carbon-chain saturated fatty acid content can be solved, and the low-calorie high-nutrition high-quality shortening has extremely wide application prospects in the field of preparation of low-calorie high-nutrition high-quality shortening.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

The present invention provides a pectin-based fat substitute composition, its preparation, and application. The composition comprises the following components by weight: 1 to 7.5 parts vegetable oil, 0.5 to 8.5 parts emulsifier, 1 to 4 parts sodium caseinate, 5 to 15 parts pectin, and 8 to 20 parts water. This composition uses vegetable oil as the base oil and combines pectin fat substitute technology with the network structure of the pectin-sodium caseinate complex to solidify and stabilize oil-water droplets. This composition not only achieves low fat, zero trans fatty acids, and low saturated fatty acids, but also effectively reduces the product's water activity and inhibits outward water migration.

The invention provides a vegetable protein solid composition as well as a preparation method and application thereof, and belongs to the technical field of food processing. The solid beverage disclosed by the invention is prepared from the following components in parts by weight: 20 to 25 parts of virgin vegetable oil, 1.5 to 2.5 parts of an emulsifying agent, 3.0 to 4.0 parts of vegetable protein, 0.05 to 0.15 part of a thickening agent, 1.5 to 2.5 parts of phosphate, 0.2 to 0.4 part of an anti-caking agent and 65 to 74 parts of resistant dextrin, the weight part of the resistant dextrin is calculated according to the solid content of the resistant dextrin. The virgin coconut oil is used in the solid beverage, the taste and flavor are rich, trans-fatty acid is not contained, the resistant dextrin is added to serve as a main wall material of the capsule technology, the resistant dextrin belongs to one of soluble dietary fibers and is low in sweetness and energy, and the sugar content of the solid beverage is reduced through matched use of the resistant dextrin and the soluble dietary fibers. Meanwhile, the protein content of the product is increased by using the plant protein, and the plant protein solid composition is comprehensive in nutrition.

The invention discloses high-stability non-dairy creamer as well as a preparation method and application thereof, and relates to the technical field of food processing, and the high-stability non-dairy creamer comprises the following raw materials in parts by weight: 25-45 parts of vegetable oil gel, 0.2-12 parts of an emulsifier and 50-100 parts of water. Wherein vegetable oil in the vegetable oil gel has better dispersity, so that compared with the instant non-dairy creamer, the vegetable oil gel can achieve the effect of better stability by using less mass of the vegetable oil gel, and meanwhile, the non-dairy creamer disclosed by the invention has higher stability in a high-temperature or acidic pH environment, a water phase and an oil phase of the non-dairy creamer are not easy to layer, and the storage time of the non-dairy creamer is longer. In addition, no trans-fatty acid is added into the high-temperature non-dairy creamer, but the high-temperature non-dairy creamer has the same flavor as non-dairy creamer prepared from hydrogenated vegetable oil, and can effectively prevent negative effects of trans-fatty acid on human bodies.

The invention relates to the technical field of edible oil and fat processing, and discloses a sunflower seed oil double-zero double-low deodorization and by-product efficient recovery method, which comprises the following steps: carrying out degumming pretreatment on sunflower seed crude oil, pumping the sunflower seed crude oil into an extraction tower, and carrying out supercritical extraction on the sunflower seed crude oil and high-pressure carbon dioxide fluid. The extraction phase sequentially passes through a multi-stage analysis system; a refined sunflower seed oil finished product is separated by depressurizing and cooling in a first-stage analysis kettle; converting into a subcritical state in a second-stage desorption kettle, and selectively intercepting and separating out the phytosterol by utilizing beta-CD-PU porous cross-linked microspheres filled in the second-stage desorption kettle; depressurizing and separating out vitamin E in a third-stage desorption kettle; and finally entering a flash tank to gasify the carbon dioxide, and separating free fatty acid and small molecule leftovers with peculiar smell. According to the invention, nutritional ingredient loss and trans-fatty acid generation caused by high-temperature deodorization are avoided, and grease deodorization and step-by-step accurate separation and independent recovery of multiple byproducts are realized.

The invention relates to the technical field of food processing, in particular to grease-free haw crisp chips and a processing method thereof.The grease-free haw crisp chips comprise, by weight, 40%-60% of haws serving as main materials, 10%-20% of wheat flour, 15%-25% of white granulated sugar and 5%-10% of eggs which serve as auxiliary materials, the haws account for 40%-60% of the main materials, the wheat flour accounts for 10%-20% of the auxiliary materials, and the white granulated sugar accounts for 15%-25% of the auxiliary materials. According to the present invention, the raw material ratio and the processing technology are accurately controlled, such that the use of any exogenous processing grease is completely avoided, and the risk of trans-fatty acid and other harmful substances in the traditional crisp chip is avoided; the characteristic is particularly suitable for consumer groups paying attention to health, such as children and adults paying attention to health preservation, and the product has excellent crisp texture by utilizing a net-shaped structure formed by pectin in the hawthorn in the high-temperature baking process and combining the crispness provided by the white granulated sugar and the crispness provided by the eggs, and does not cause greasy feeling due to addition of grease.

The invention relates to the field of pharmaceutical compositions for promoting atherosclerosis, in particular to a lipid oxide-AGEs composite pharmaceutical composition for promoting atherosclerosis, a method for constructing a rat coronary heart disease ischemia reperfusion injury model by using the composition and application of the composition. The composition comprises 80-90 parts of oxidized lipid, 4-6 parts of 7-ketocholesterol, 2-4 parts of 25-hydroxycholesterol, 8-10 parts of trans-fatty acid, 200-300 parts of an advanced glycosylation end product, 180-220 parts of casein, 320-360 parts of cane sugar, 145-165 parts of corn starch, 45-55 parts of cellulose, 30-40 parts of a mineral mixture, 8-12 parts of a vitamin mixture and 0.4-0.6 mg / kg of folic acid, the vitamin B6 is 1.8 to 2.2 mg / kg, and the vitamin B12 is 0.007 to 0.009 mg / kg.

The invention discloses application of V-shaped crystalline starch Pickering emulsion in preparation of soybean oil sponge cakes, the V-shaped crystalline starch Pickering emulsion can form a thick liquid film in soybean oil sponge cake batter, and the thermal stability of the batter is remarkably improved. In the baking process, the thick liquid film effectively inhibits protein aggregation and starch gelatinization, promotes formation of a uniform pore structure, supports batter expansion and prevents cake deformation or collapse. Meanwhile, the V-shaped starch remarkably enhances the water retention capacity of the system by virtue of the relatively strong water absorption capacity, and improves the gelatinization temperature of the wheat flour, so that the wheat flour has higher expansion capacity, the soybean oil sponge cake which is expanded in volume, fine and smooth in mouth feel and uniform in tissue structure is finally prepared, the problem that the soybean oil sponge cake is relatively poor in specific volume is solved, and the soybean oil sponge cake is suitable for large-scale production. Meanwhile, the health problem caused by the fact that traditional bakery products contain a large amount of butter, saturated fatty acid and trans-fatty acid is solved, and the method can be widely applied to the field of bakery products.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a zero-hydrogenation low-sugar solid beverage through spray drying. The method comprises the following steps: firstly, adding modified lecithin and modified Arabic gum into a feed liquid according to a specific proportion, and homogenizing to obtain a mixed feed liquid; then, a pressure spray dryer is used for cyclic agglomeration drying, and separated fine particles are returned to an atomization area to serve as crystal nucleuses and are bonded with wet fog drops to grow into large particles. Through compounding of the modified additive and a cyclic agglomeration technology, the problems that a traditional product is small in particle size, poor in reconstituability and prone to adhering to the wall are effectively solved, and the solid beverage uniform in particle size and good in instant solubility is prepared. The product adopts refined vegetable oil to replace hydrogenated oil, so that zero trans-fatty acid is realized; polydextrose and erythritol are used as main sweet sources, and the total sugar content is less than or equal to 15%. The process is simple and controllable, high in raw material utilization rate, suitable for industrial production and capable of meeting the requirements of healthy sugar-controlled people.

The utility model discloses a zero trans-fatty acid non-dairy creamer homogenizer, which relates to the technical field of non-dairy creamer production and comprises a movable flat plate, a homogenizing cylinder is fixedly mounted at the top of a mounting plate, two fixing components are fixedly mounted at the outer top of the homogenizing cylinder, and a cover plate is arranged between the two fixing components and positioned on the homogenizing cylinder; when the threaded rod slides to the vertical rectangular hole, the limiting barrel stops rotating, at the moment, the limiting barrel moves downwards under the action of gravity, the limiting barrel stops moving downwards until the threaded rod makes contact with the top of the vertical rectangular hole, and at the moment, the fixing block fixed to the bottom of the connecting plate makes contact with the cover plate; a threaded rod in threaded fit with one side of the baffle can be rotated, so that the threaded rod is in threaded connection with a fixing groove formed in the side face of the periphery of the sleeve, vertical limiting of the cover plate is achieved, sealing of the homogenizing cylinder by the cover plate is achieved, and sealing and opening of the homogenizing cylinder by the cover plate are achieved by driving the cover plate to move up and down.

The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, nor totally or partially hydrogenated oils or fats, nor interesterified fats. The present invention further relates to a fatty preparation and to a food product comprising the same.

An object of the present invention is to provide a plastic water-in-oil emulsion composition that is substantially free of trans fatty acids, has a low saturated fatty acid content, and has an appropriate hardness.SOLUTION: The present invention provides a plastic water-in-oil emulsified composition for food having the following characteristics (a) and (b): (a) the softening point of the oil or fat is 5 °C or lower, (b) the maximum load at 5 °C is 25 gf or higher, and In addition, the present invention provides the above-mentioned plasticizing water-in-oil type emulsified composition for food having the following characteristics (c): (c) The content of saturated fatty acids in the fat or oil is 15% by mass or less SELECTED DRAWING: None

The present invention relates to a whipped vegetable fat cream and a preparation method thereof, belonging to the technical field of food processing. The whipped vegetable fat cream of the present invention comprises 15-20 parts of vegetable oil, 25-20 parts of oleogel, 0.5-1.5 parts of gelatin, 0.5-2 parts of emulsifier, 8-10 parts of food-acceptable additives, and 50-60 parts of water. The present invention uses a gelling agent and vegetable oil to form an oleogel, and then uses the oleogel and vegetable oil as the base oil of the whipped vegetable fat cream. It does not contain trans fatty acids and has properties similar to those of hydrogenated vegetable oils, capable of endowing the whipped vegetable fat cream with good plasticity and stability. In addition, the whipped vegetable fat cream of the present invention realizes the substitution of gelatin for traditional sodium caseinate. On the one hand, it reduces the cost of the cream, effectively improves the consistency of the cream, makes the cream easier to shape and not prone to collapse after shaping, and improves the stability of the cream after shaping; on the other hand, it also realizes the high-value utilization of gelatin, reduces by-products in the processing process, and extends the industrial chain.

The invention discloses a product oil detection device, and relates to the technical field of grain and oil detection, the product oil detection device comprises an upper shell and a lower shell, the bottom end of the upper shell is fixedly connected with the top end of the lower shell, and a separation detection mechanism is arranged in the upper shell and the lower shell. The separation detection mechanism comprises a first support fixedly connected to the top end of the upper shell, a motor is fixedly connected to the middle of the first support, a second support is fixedly connected to an output shaft of the motor, a centrifugal barrel is fixedly connected to the surface of the second support, and two supporting rods are fixedly connected to the interior of the lower shell; an oil receiving hopper is fixedly connected between the two supporting rods, the bottom of the oil receiving hopper is communicated with an oil conveying pipe, and the outlet end of the oil conveying pipe is sleeved with a detection bin, so that the problems that when edible oil is detected, an obtained result is deviated due to the influence of solid substances, and detection data of trans-fatty acid in the edible oil is influenced are solved.

The invention relates to the technical field of food preparation, in particular to a method for inhibiting trans-fatty acid in beef tallow hotpot based on enzymolysis synergistic active substances. The method comprises the following steps: in the process of preparing the beef tallow hotpot, performing enzymolysis on beef tallow before frying to reduce the generation of isomerization substrates; after beef tallow and raw materials are fried and before the beef tallow and the raw materials are taken out of a pot, active substances are added, so that an oxidation / isomerization path is blocked, and generation of trans-fatty acid in the beef tallow hotpot is inhibited. The method comprises the following steps: firstly, cutting off an easily isomerized unsaturated fatty acid chain in triglyceride by adopting specific lipase, reducing an isomerized substrate at a high temperature, then adopting a compound antioxidant and a metal chelating agent, blocking a free radical chain reaction and catalyzing the promotion effect of metal ions (such as # imgabs0 #) on isomerization, and synergistically reducing the generation of TFAs, so that the reduction rate of TFAs is more than or equal to 60%.

This invention discloses a high oil-holding capacity and temperature-resistant oleogel and its preparation method, comprising dissolving a gelling agent in a base oil, dispersing it under magnetic heating, and obtaining the oleogel after cooling; wherein the gelling agent is composed of β-sitosterol and propyl gallate. This invention uses β-sitosterol and phenols as gelling agents to improve the types of dual gelling agents and enhance various properties of the oleogel; the entire preparation process is carried out under relatively mild temperature conditions, and by controlling the amount of β-sitosterol and phenols, the performance of the final oleogel can be effectively regulated to meet the needs of different application scenarios; this technical route does not involve hydrogenation, avoiding the generation of trans fatty acids; at the same time, it effectively reduces the calorific value of the oil and improves its oxidative stability and health benefits.

The utility model relates to the technical field of fish oil processing, in particular to a storage tank for inhibiting formation of trans-fatty acid in fish oil, which comprises a base and a storage tank body arranged on the base, a protective tank is arranged on the base and outside the storage tank body, a cooling cavity is arranged between the storage tank body and the protective tank, and the cooling cavity is communicated with the storage tank body. The storage tank further comprises a solvent cavity, the solvent cavity is installed at the upper end of the storage tank body through a fixing shaft, and an opening is formed in the side end of the solvent cavity. During use, an antioxidant is fully dissolved in the solvent cavity to form an antioxidant solution, and then the upper stirring fan blade and the lower stirring fan blade are driven to rotate under the action of the driving mechanism, so that the antioxidant solution is added into fish oil which is being stirred, and the antioxidant solution is ensured to be fully dispersed and uniformly distributed in the whole fish oil; meanwhile, a low-temperature environment built by circulating cold water in the cooling cavity is matched, so that the formation of trans-fatty acid in the fish oil is effectively inhibited for a long time.

Liquid conditioning compositions that include alkyl ester quaternary ammonium (“ester quat”) softening actives, where the ester quat softening actives are derived in part from trans-unsaturated fatty acids, such as elaidic acid. Related methods and uses.

The invention relates to a high performance deep fryer oil having a high performance and usage advantages over conventional oils, for extending the shelf life of edible vegetable oils used in deep fryers for fast cooking of foods by means of convectional air currents circulated rapidly by a fan and reducing the formation of undesirable compounds such as polar substances and trans fats against heat and air exposure, comprising E306 which increases the vitamin content of the oil and slows down the auto-oxidation process by maintaining oxidative stability on the oil, E304 which acts as an oxygen and radical scavenger in the control of the auto-oxidation process, forming a protective effect on additive E306, E392 which increases antioxidant activity on the oil by reducing free radical formation.

The invention discloses a rapid detection device and detection method for the trans-fatty acid isomer content of edible oil, and relates to the technical field of edible oil detection.The rapid detection device comprises a rapid detection frame, the rapid detection frame is arranged at the top of the ground, a rapid detection rod is fixedly installed on the inner wall of the rapid detection frame, and an I-shaped frame is slidably installed on the circumferential surface of the rapid detection rod; a culture dish is arranged at the top of the rear side of the I-shaped frame, a moving groove is formed in the top of the quick detection frame, a moving hole is formed in the top of the quick detection frame, and a moving frame is slidably mounted on the inner wall of the moving groove; the infrared spectrometer fixedly penetrates through the top of the movable frame, the arc-shaped groove enables the I-shaped frame to only slowly move to the rear side under the action of friction force of the arc-shaped piece, the I-shaped frame slowly moves to the rear side to drive the culture dish to slowly move to the rear side, and stable movement can prevent the culture dish from shaking so as to ensure that a light path is stable; the resolution ratio of the content detection of the trans-fatty acid isomer of the sample is improved.

The present application relates to the technical field of edible oil production, in particular to a preparation method of high-oleic peanut oil with high removal efficiency of aflatoxin, which comprises five core steps of two-stage low-temperature drying pretreatment of high-oleic peanut raw material, low-temperature and moderate-temperature gradient steaming and frying and pressing, coupling of nanometer composite adsorbent and gradient microwave field for synergistic removal of aflatoxin, precise separation and low-temperature physical refining, online quality control and nitrogen filling preservation. The present application realizes accurate regulation and control of process parameters through aflatoxin dynamic adsorption rate model and microwave synergistic detoxification efficiency formula, can make the removal rate of aflatoxin B1 be greater than or equal to 99.5%, the retention rate of oleic acid be greater than or equal to 98%, the content of aflatoxin B1 in finished oil be less than or equal to 0.1 μg / kg, and the generation amount of trans fatty acids be less than or equal to 0.15%, and the present application is suitable for industrialized continuous production, effectively guarantees the edible safety and nutritional quality of products.

The invention relates to the technical field of edible vegetable oil processing, and particularly discloses an unsaturated oil refining method and device based on enzyme-material coupling. Conversion of main impurities is completed at low temperature by utilizing high specificity of biological enzyme; according to the method, side reactions such as grease hydrolysis, oxidation, trans-fatty acid generation and nutrient loss caused by high temperature and strong alkali are avoided from the source, a brand new process route of coupling front-end bio-enzyme precise catalysis and rear-end physical means mild treatment is created for the first time, impurities and waxiness are removed through a mild, efficient and oriented refining process, and meanwhile, the yield is improved. The natural color and trace active components of the edible vegetable oil are perfectly reserved, generation of harmful substances such as trans-fatty acid and chloropropanol ester is avoided, and the problems of nutrient loss, generation of risky substances, environmental unfriendliness and the like in a traditional edible vegetable oil refining process are systematically solved; the method is especially suitable for highly unsaturated grease which is extremely sensitive to heat and oxidation and needs to retain natural color and luster.

The invention discloses a preparation method of zero-trans low-saturation high-beta'crystal form margarine, and belongs to the technical field of food processing. The method comprises the following steps: by taking camellia oil and palm stearin in a mass ratio of 7: 3 as base oil, adding 7.33% of immobilized lipase to carry out enzymatic transesterification, centrifuging to remove the lipase, adding 6% of glyceryl distearate to prepare base oil, mixing with 1% of sucrose fatty acid ester and 15% of water, emulsifying, quenching, kneading and curing to obtain a finished product. According to the invention, an enzymatic transesterification and oleogel dual structuring technology is adopted, and process parameters are accurately regulated and controlled, so that the product realizes zero trans-fatty acid residue, the saturation degree of transesterification grease is only 30.39%, the beta'crystal form proportion is high, and the caseinization property and the stability are excellent. The method is mild in process and easy to industrially popularize, and the prepared margarine can be widely applied to baked products such as cookies and bread and serves as an ideal substitute of animal butter.

The present invention discloses a rapid detection device and a detection method for the content of trans fatty acid isomers in edible oil, which relates to the technical field of edible oil detection. It includes a rapid detection frame arranged on the top of the ground. A rapid detection rod is fixedly installed on the inner wall of the rapid detection frame. An I-shaped frame is slidably installed on the circumferential surface of the rapid detection rod. A culture dish is arranged at the top of the rear side of the I-shaped frame. A moving groove is opened at the top of the rapid detection frame, and a moving hole is opened at the top of the rapid detection frame. A moving frame is slidably installed on the inner wall of the moving groove; an infrared spectrometer, the infrared spectrometer fixedly penetrates through the top of the moving frame. Under the action of the frictional force of the arc-shaped sheet itself, the I-shaped frame can only slowly move backward. The slow backward movement of the I-shaped frame drives the culture dish to slowly move backward. The stable movement can prevent the culture dish from shaking and thus ensure the stability of the optical path, improving the resolution of the detection of the content of trans fatty acid isomers in the sample.

An object is to provide chocolate having a hardness at initial bite, a stickiness resistance, a good flavor, and a bloom resistance, while having a reduced trans fatty acid content. Specific means is to include an oil and / or fat composition for chocolate containing 80 mass % or more of saturated fatty acid content having from 6 to 18 carbons, 30 to 45 mass % of lauric acid content, 0.5 to 5.5 mass % of behenic acid content, 15 mass % or less of unsaturated fatty acid content, 5 mass % or less of trans fatty acid content, in which a palmitic acid / stearic acid ratio is from 0.2 to 2, and an SFC at 10° C. is 90% or more.

This invention discloses an emulsion gel based on a compound of carnauba wax and monoglycerides, and its application in bread making as a substitute for margarine. The emulsion gel uses high-oleic sunflower oil as the base oil, with carnauba wax and monoglycerides compounded in a mass ratio of 5:5-8:2 as the gelling agent. Soy lecithin is added, and the mixture is pretreated by microwave, dissolved by heating, dispersed by ultrasound, and refrigerated to obtain the oil gel. Deionized water is then added, followed by homogenization, ultrasound, and refrigeration. The resulting emulsion gel completely replaces margarine and is used with high-gluten flour, water, sugar, and other ingredients to make bread through kneading, proofing, and baking. The synergistic effect of carnauba wax and monoglycerides through complementary HLB values, synergistic crystal structures, and intermolecular interactions solves the problems of excessive hardness and poor stability associated with single gelling agents. The bread prepared by this invention has zero trans fatty acids and low saturated fatty acids, a soft and fluffy texture, and sensory quality comparable to commercially available margarine bread. The process is simple and has broad application prospects.