CN113142311A

CN113142311A - Low-saturated fatty acid composition added with curdlan and preparation method and application thereof

Info

Publication number: CN113142311A
Application number: CN202110398860.5A
Authority: CN
Inventors: 侯团伟; 王静; 步国建
Original assignee: Jiangsu Donghui Biotechnology Co ltd; Shanghai Dongzhihui Biotechnology Co ltd
Current assignee: Jiangsu Donghui Biotechnology Co ltd; Shanghai Dongzhihui Biotechnology Co ltd
Priority date: 2021-04-14
Filing date: 2021-04-14
Publication date: 2021-07-23

Abstract

The invention discloses a low saturated fatty acid composition added with curdlan, which comprises monoglyceride, grease, curdlan, xanthan gum and water. The invention also discloses a preparation method of the low saturated fatty acid composition added with curdlan, which comprises the following steps: preparing a basic oil phase, adding curdlan, emulsifying and stabilizing. The invention also discloses application of the low saturated fatty acid composition added with curdlan in production of biscuits, bread and other foods.

Description

Low-saturated fatty acid composition added with curdlan and preparation method and application thereof

Technical Field

The invention belongs to the technical field of emulsified fat products, and relates to a low-saturated fatty acid composition added with curdlan, and a preparation method and application thereof.

Background

The baking oil and fat refers to oil and fat used for making food such as bread, cake and cookies by baking. The special baking oil and fat endows the baked food with special functionality such as mouthfeel, structure, flavor and the like, and the realization of the characteristics is mainly determined by the high-melting-point component in the baking oil and the crystallization characteristic presented by the component.

Until now, the baking special oil is mainly obtained by combining hydrogenated oil (mainly hydrogenated vegetable oil), high-melting-point oil (such as palm oil, shea butter and lard oil) or high-melting-point oil obtained by ester exchange according to a certain proportion, the oil is mainly obtained by three major oil modification technologies of fractionation, hydrogenation and ester exchange, the special oil contains a large amount of saturated fatty acid and trans fatty acid, and a large amount of researches show that excessive intake of saturated fatty acid and trans fatty acid increases the risk of cardiovascular and cerebrovascular diseases. Therefore, there is a trend toward the development of low-saturated, low trans-fatty acid oils and fats or compositions.

Curdlan is a microbial fermentation polysaccharide, and has certain theoretical and practical significance when used for preparing a composition with high unsaturated fatty acid content due to the small influence of external environment on the yield, the reproducibility and the unique physicochemical property. And some common commercial vegetable oils, such as rapeseed oil, soybean oil, rice oil, corn oil and the like, have low saturated acid content, and have certain feasibility for being used for preparing low saturated fatty acid compositions.

CN 105685263 a discloses a grease composition for improving glossiness and greasy feeling of baked goods, which comprises ester-exchanged oil, palm grease, a small amount of liquid oil and a compound emulsifier, wherein the content of saturated fatty acid in the composition is high.

CN 109924234 a discloses a fatty acid ester composition and its use, which mainly uses high melting point fatty acid ester to make low saturation grease to replace high saturation shortening, but the high melting point fatty acid ester used for its preparation is difficult to metabolize in vivo, and has higher safety hazard.

CN 107581270A discloses a preparation method and application of zero-trans low-saturated fatty acid baked oil, which is mainly characterized in that water-soluble polysaccharides such as locust bean gum and guar beans and low-saturated vegetable oil are emulsified and then dried in vacuum to obtain solid oil, and the solid oil is crushed and sheared to obtain the baked oil.

Disclosure of Invention

In order to solve the defects in the prior art, the invention aims to provide a low saturated fatty acid composition added with curdlan and application thereof, and provides guidance for making healthy baked products.

The invention provides a low saturated fatty acid composition added with curdlan, which comprises the following components: monoglyceride, grease, curdlan, xanthan gum and water.

The oil comprises refined soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower seed oil, peanut oil, fractionated palm oil and the like;

the rapeseed oil comprises common rapeseed oil, low erucic acid rapeseed oil and high oleic acid rapeseed oil;

the sunflower seed oil contains common sunflower seed oil and high oleic acid sunflower seed oil;

the peanut oil comprises common peanut oil and high-oleic-acid peanut oil.

The monoglyceride includes oleic acid fatty acid ester, linoleic acid fatty acid ester, palmitic acid fatty acid ester, stearic acid fatty acid ester, behenic acid fatty acid ester, lauric acid fatty acid ester, linolenic acid fatty acid ester, etc.

In the present invention, the curdlan-added low-saturated fatty acid composition further comprises one or a combination of two or more of monoglycerides and diglycerides, propylene glycol fatty acid esters, succinic acid monoglycerides, polyglycerol fatty acid esters, polyoxyethylene xylitol anhydride monostearate, tween 60, tween 80, xylitol anhydride monostearate, lactic acid fatty acid glyceride, span 20, span 40, span 60, span 65, span 80, citric acid fatty acid glyceride, sucrose fatty acid esters, hydroxypropyl starch, acetylated monoglycerol fatty acid esters, and acetylated diglycerol fatty acid esters.

The composition comprises the following components in percentage by mass: monoglyceride 1.2-2.5%, oil 40-75%, curdlan 1.0-4.0%, xanthan gum 0.1-0.5%, and water in balance.

Preferably, the composition comprises the following components in percentage by mass: monoglyceride 1.35-2%, oil 45-60%, curdlan 1.7-4.0%, xanthan gum 0.2-0.5%, and water in balance.

Further preferably, the composition comprises the following components in percentage by mass: monoglyceride 1.5-2%, oil 50-60%, curdlan 2-4%, and water in balance.

The invention also provides a preparation method of the low saturated fatty acid composition added with curdlan, which specifically comprises the following steps:

step (1) preparation of basic oil phase: heating the grease in a water bath to 70-90 ℃, and then adding monoglyceride until the monoglyceride is completely dissolved to obtain a mixture A;

adding curdlan in the step (2): dispersing curdlan in the mixture A and mixing to obtain a mixture B;

emulsifying in step (3): water was added to the mixture B, which was then premixed at 6000rpm, 5000-.

In the step (1), the fat is preferably heated to 80 ℃ in a water bath.

In the step (1), the monoglyceride: the mass ratio of the grease is 1.6:100-6.3: 100; preferably, it is 3: 100.

In the step (2), the curdlan: the mass ratio of the mixture A is 2.5:100-8.6: 100; preferably, it is 3.9: 100.

In the step (2), the mixing conditions are as follows: mixing for 10-30s at the rotating speed of 9000-10000 rpm; preferably, 10s of mixing is 10000 rpm.

In step (3), the premixing and mixing operation is preferably performed by means of a shearing machine.

In step (3), the premixing is preferably carried out at a rotation speed of 5500 rpm.

In the step (3), the premixing time is 15-20 s; preferably, it is 15 s.

In step (3), the mixing is preferably carried out at a rotation speed of 15000 rpm.

In the step (3), the mixing time is 30-50 s; preferably 30 s.

Wherein, step (4) is also included after step (3) to stabilize: the composition is placed at 5 ℃ and refrigerated for 8h or more.

The invention innovatively provides a preparation method of the curdlan-added low-saturated fatty acid composition, wherein a high-molecular-weight polymer curdlan (about 12000 glucose unit) which is insoluble in both oil and water is mixed and emulsified with monoglyceride, oil, xanthan gum and water to prepare a composition with excellent uniformity and stability (good oil-locking and water-retaining effects), and the xanthan gum in the composition can improve the viscosity of a system but does not have the effect of forming a gel structure; the monoglyceride emulsifier can uniformly mix oil and water through hydrophilic and lipophilic groups; the curdlan can form a network structure in the system through water absorption swelling and the synergistic effect (or the two effects exist simultaneously) of the curdlan and the curdlan or the curdlan and the monoglyceride so as to wrap the grease in the system, so that the composition is in a semi-solid state, the good operation performance is given to the product (the low saturated acid grease is in a liquid state and is difficult to operate), and the composition has higher dietary fiber content (1.9-4%), and is beneficial to national health.

The invention also provides a low saturated fatty acid composition added with curdlan, which is prepared by the method.

The invention also provides application of the low saturated fatty acid composition added with curdlan in production of biscuits, bread and other foods.

The beneficial effects of the invention include: the composition system prepared by the method provided by the invention unexpectedly obtains excellent uniformity and stability (better oil locking and water retaining effects), the composition is in a semi-solid state, the product has good operation performance (low saturated acid oil is in a liquid state and is difficult to operate), the composition has a higher dietary fiber content (1.9-4%), and the oil in the composition has low saturation (SFA/UFA can reach about 0.1 at the lowest), so that the composition is beneficial to national health.

Drawings

Fig. 1 is a diagram of three oil gel samples with or without curdlan added, which are 65% RBO (rice oil) + 1.9% MAG (stearic acid fatty acid ester), 65% RBO (rice oil) + 1.7% curdlan, 65% RBO (rice oil) + 1.9% MAG (stearic acid fatty acid ester) + 1.7% curdlan from left to right.

FIGS. 2, 3, 4 and 5 are graphs of samples after oleogels with different component ratios are prepared and placed in a refrigerator at 5 ℃ for refrigeration for 2 hours. Wherein, figure 2(a) is 40% of RBO (rice oil) + 1.2% of MAG (stearic acid fatty acid ester) + 4% of curdlan, figure 2(b) is 45% of RBO (rice oil) + 1.35% of MAG (stearic acid fatty acid ester) + 4% of curdlan; FIG. 3(a) shows 50% of RBO (rice oil) + 1.5% of MAG (fatty acid stearate) + 2% of curdlan, and FIG. 3(b) shows 50% of RBO (rice oil) + 1.5% of MAG (fatty acid stearate) + 4% of curdlan; FIG. 4(a) shows 60% of RBO (rice oil) + 1.8% of MAG (fatty acid stearate) + 2% of curdlan, and FIG. 4(b) shows 60% of RBO (rice oil) + 1.8% of MAG (fatty acid stearate) + 4% of curdlan; fig. 5(a) shows 75% RBO (rice oil) + 2.25% MAG (fatty acid stearate) + 2% curdlan, and fig. 5(b) shows 75% RBO (rice oil) + 2.25% MAG (fatty acid stearate) + 4% curdlan.

FIG. 6 is a diagram showing the state of oleogel samples with different colloids added after they are left in a refrigerator at 5 ℃ for 2 hours. From left to right: 50% of RBO (rice oil) + 1.5% of MAG (stearic acid fatty acid ester) + 4% of curdlan; 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 4% xanthan gum; 50% of RBO (rice oil) + 1.5% of MAG (stearic acid fatty acid ester) + 4% of carrageenan.

Fig. 7 is a graph of an oleogel sample with one or both of curdlan, xanthan, from left to right: 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 0.5% xanthan gum; 50% of RBO (rice oil) + 1.5% of MAG (stearic acid fatty acid ester) + 4% of curdlan; 50% of RBO (rice oil) + 1.5% of MAG (fatty acid stearate) + 4% of curdlan + 0.5% of xanthan gum.

Fig. 8 is a diagram showing the state of the oleogel sample of fig. 7 with curdlan and xanthan gum added simultaneously after being left at room temperature for 8 hours.

FIG. 9 is a graph comparing dough handling for five recipes, in order from left to right: f01, F02, F1, F2 and F3.

Detailed Description

The present invention will be described in further detail with reference to the following specific examples and the accompanying drawings. The procedures, conditions, experimental methods and the like for carrying out the present invention are general knowledge and common general knowledge in the art except for the contents specifically mentioned below, and the present invention is not particularly limited.

Example 1 Effect of addition of curdlan on the oleogel stability of the composition

(1) Effect of addition or non-addition of curdlan on oleogel stability

As shown in fig. 1, three groups of samples, from left to right, were 65% RBO (rice oil) + 1.9% MAG (fatty acid stearate) + water (group 1), 65% RBO (rice oil) + 1.7% curdlan + water (group 2), 65% RBO (rice oil) + 1.9% MAG (fatty acid stearate) + 1.7% curdlan + water (group 3).

As can be seen from fig. 1, the stability of the oleogel with curdlan added (groups 2 and 3) is significantly better than that of the oleogel without curdlan added (group 1), and the system without stearic acid fatty acid ester or curdlan added (groups 1 and 2) has obvious phase separation phenomenon, thereby showing that the stearic acid fatty acid ester and the curdlan have good effect when used simultaneously.

(2) Effect of different amounts of curdlan addition on oleogel stability

FIGS. 2, 3, 4 and 5 show samples after oleogels with different component ratios are prepared and then refrigerated in a refrigerator at 5 ℃ for 2 hours. Wherein, figure 2(a) is 40% of RBO (rice oil) + 1.2% of MAG (stearic acid fatty acid ester) + 4% of curdlan + water, figure 2(b) is 45% of RBO (rice oil) + 1.35% of MAG (stearic acid fatty acid ester) + 4% of curdlan + water; fig. 3(a) is 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 2% curdlan + water, and fig. 3(b) is 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 4% curdlan + water; fig. 4(a) is 60% RBO (rice oil) + 1.8% MAG (fatty acid stearate) + 2% curdlan + water, and fig. 4(b) is 60% RBO (rice oil) + 1.8% MAG (fatty acid stearate) + 4% curdlan + water; fig. 5(a) shows 75% RBO (rice oil) + 2.25% MAG (fatty acid stearate) + 2% curdlan + water, and fig. 5(b) shows 75% RBO (rice oil) + 2.25% MAG (fatty acid stearate) + 4% curdlan + water.

As can be seen from the figure, the 3b, 4b and 5b sample states are better than those of 2a, 2b, 3a, 4a and 5a, i.e. the high-concentration addition of curdlan has better stability to the system, and the optimal sample state is 3b, 4b and 5b, and no flow occurs; 3b, 4b, 5b, the sample is in a solid or semi-solid state after being refrigerated overnight.

(3) Effect of different colloids on stability of oleogels

The invention also selects common and representative colloid: adding carrageenan and xanthan gum into grease to prepare an oil gel sample, and comparing the oil gel sample with the oil gel sample added with curdlan. Wherein the carrageenan is gel type food colloid, and the xanthan gum is non-gel type food colloid.

FIG. 6 is a diagram showing the state of the oleogel samples with different colloids added after being placed in a refrigerator at 5 ℃ for 2 h. From left to right: 50% of RBO (rice oil) + 1.5% of MAG (fatty acid stearate) + 4% of curdlan + water (FIG. 6 a); 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 4% xanthan gum + water (fig. 6 b); 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 4% carrageenan + water (fig. 6 c).

Wherein, the system added with curdlan colloid is uniformly mixed and is relatively stable, and other colloids have obvious phase separation phenomenon.

Fig. 7 is an oleogel sample with one or both of curdlan, xanthan, from left to right: 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 0.5% xanthan gum + water (fig. 7 a); 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 4% curdlan + water (fig. 7 b); 50% RBO (rice oil) + 1.5% MAG (fatty acid stearate) + 4% curdlan + 0.5% xanthan gum + water (fig. 7 c).

As can be seen from fig. 7, the oleogel sample with both curdlan and xanthan added (fig. 7c) had the best stability effect, was uniform and the sample had no fluidity; left side (fig. 7a) rarest; the middle (fig. 7b) is fluid, but is less mobile and the sample is uniform. The rightmost formulation (fig. 7c) still had good condition when the three sample chambers were left at room temperature for 8h under the same conditions, as shown in fig. 8.

(4) Comparison of oil gel stability under different formulations

The uniformity and the state of different sample systems were scored by 20 food professionals, the scoring results are shown in table 1, and the scoring standards are as follows: 1-homogeneity (weight 60%): a. excellent: 80-100 min; b. in general: 60-79 min; c. difference: 10-59 minutes; 2-state (weight 40%): a. difficult flowing: 80-100 min; b. flowing: 60-79 min; c. easy flowing: 10-59 minutes.

Table 1 results of scores obtained for different additive loadings are given in the following table

As can be seen from table 1, the curdlan, the stearic acid fatty acid ester, the xanthan gum, the grease and the water which are not combined randomly can achieve a uniform, stable and good state of the system, and only under a proper combination condition, it is possible that the curdlan forms a network structure with itself or with the synergistic effect (or the two effects exist simultaneously) of the curdlan and the xanthan gum/the stearic acid fatty acid ester in the system through water absorption and swelling in the system, so as to wrap the grease in the system, so that the composition takes a semi-solid state to endow the product with good operation performance (the low saturated acid grease takes a liquid state, and is difficult to operate).

In addition, the gel oil can be prepared by adopting one or two or more of rapeseed oil, rice oil, sunflower seed oil, peanut oil, corn oil, cottonseed oil and low-saturation-fraction palm oil, and the preparation of the gel oil can also be realized by adopting one or two or more of monoglyceride and diglyceride, propylene glycol fatty acid ester, succinic acid monoglyceride, polyglycerol fatty acid ester, polyoxyethylene xylitol anhydride monostearate, tween 60, tween 80, xylitol anhydride monostearate, lactic acid fatty glyceride, span 20, span 40, span 60, span 65, span 80, citric acid fatty glyceride, sucrose fatty acid ester, hydroxypropyl starch, acetylated monoglyceride and diglyceride fatty acid ester; the xanthan gum can also be realized by sodium carboxymethylcellulose and modified starch.

Example 2 biscuit manufacture

(1) The biscuit is made by adopting grease:

TABLE 2 formula of grease for making biscuits

Remarking: margarine is mainly prepared from palm oil (commercially available).

(2) The formula of the biscuit comprises:

table 3 recipe for making biscuits

(3) Biscuit making step

1) Pretreatment: grinding white granulated sugar into powder, and sieving flour, white granulated sugar and starch with 80-mesh sieve;

2) preparing dough: mixing sugar powder and oil to obtain mixture 1, dissolving salt in water, and mixing with mixture 1 to obtain mixture 2; mixing low gluten wheat flour with corn starch, whole milk powder, baking powder and lecithin to obtain mixture 3; finally, uniformly mixing the mixture 2 and the mixture 3, and turning over;

3) standing: standing at room temperature for 20min to eliminate internal stress of dough;

4) molding: rolling the dough into a dough sheet with the thickness of 1.5mm, molding by using a mold, and then loading into a baking tray;

5) baking: baking for about 12min, taking out, and heating at 175 deg.C and 165 deg.C;

6) and (3) cooling: cooling to normal temperature at room temperature;

7) and (3) stabilizing: evaluation was carried out 7 days after the biscuit was stable.

(4) Performance of biscuits made from different fats

FIG. 9 is a graph comparing dough handling for five recipes, from left to right: f01, F02, F1, F2 and F3.

As can be seen from FIG. 9, the F02 formulation made the dough difficult to handle, and the gel oil formulations F1, F2, F3, and F01 performed well.

(5) Sensory evaluation of biscuits made from different oils

The shape, color and taste of the biscuits of different samples were scored by 20 food professionals, the scoring results are shown in table 4, and the scoring standards are as follows: 1-morphism (weight 25%): a. complete appearance, no shrinkage, no blistering: 80-100 min; b. intact morphology, no shrinkage, slight blistering: 60-79 min; c. bad morphology, shrinkage, blistering: 10-59 minutes; 2-color (weight 25%): a. brown or golden yellow: 80-100 min; b. brown yellow or golden yellow, slightly white surface: 60-79 min; c. dark yellow or surface over-white phenomena: 10-59 minutes; 3-mouthfeel (weight 50%): a. the mouthfeel is crisp or crisp, is not sticky to teeth: 80-100 min; b. the mouth feel is hard and crisp, and is slightly sticky: 60-79 min; c. tooth sticking: 10-59 points of

TABLE 4 sensory evaluation scores for the samples

Sample (I)	Form of the composition	Color	Taste of the product	Composite score
					F01-margarine (blank 1)	85	83	90	87
F02-Soybean oil (blank 2)	-	-	-	-
					F1-oleogel-1	85	79	79	80.5
F2-oleogel-2	86	85	86	85.75
					F3-oleogel-3	85	84	88	86.25

Table 4 shows that the sensory evaluation scores of F2 and F3 are not significantly different from those of margarine, the score of F1 is low, mainly the moisture content in the oleogel is high, the product is white in color and hard in mouthfeel, and the score of the obtained product is high and is 85.5, which is similar to that of margarine when the baking time is properly prolonged. The biscuits prepared with the oleogel described above contained a comparison of saturated fatty acids as shown in table 5 (calculated using equal amounts of oil).

TABLE 5 comparison with saturated acids of fats and oils

Remarking:

1. calculating the proportion of saturated acid and unsaturated acid under the condition of adding equivalent oil by adopting the upper surface oil and the adding amount of 3% of stearic acid fatty acid ester in the oil;

SFA-saturated fatty acids; UFA-unsaturated fatty acid; the smaller the ratio of SFA/UFA-saturated fatty acids to unsaturated fatty acids, the better.

As can be seen from Table 5, the cream and margarine had a high SFA/UFA ratio (0.8 or more), while the samples prepared using the oleogel of the present invention had a low SFA/UFA ratio (0.3 or less), which was more beneficial to human health.

The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept, which is set forth in the following claims.

Claims

1. A curdlan-supplemented low saturated fatty acid composition, comprising: monoglyceride, grease, curdlan, xanthan gum and water.

2. The curdlan-added low saturated fatty acid composition of claim 1, wherein the oil comprises one or more of refined soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, peanut oil, and fractionated palm oil.

3. The curdlan-added low saturated fatty acid composition of claim 1, wherein the rapeseed oil comprises one or more of regular rapeseed oil, low erucic rapeseed oil, and high oleic rapeseed oil; the sunflower seed oil contains one or more of common sunflower seed oil and high oleic acid sunflower seed oil; the peanut oil comprises one or more of common peanut oil and high-oleic acid peanut oil.

4. The curdlan-added low saturated fatty acid composition as claimed in claim 1, wherein the monoglyceride comprises one or more of oleic acid fatty acid ester, linoleic acid fatty acid ester, palmitic acid fatty acid ester, stearic acid fatty acid ester, behenic acid fatty acid ester, lauric acid fatty acid ester, and linolenic acid fatty acid ester.

5. The curdlan-added low-saturated fatty acid composition as claimed in claim 1, wherein the composition comprises the following components in percentage by mass: monoglyceride 1.2-2.5%, oil 40-75%, curdlan 1.0-4.0%, xanthan gum 0.1-0.5%, and water in balance.

6. The curdlan-added low saturated fatty acid composition as set forth in claim 1, wherein the composition further comprises one or a combination of two or more of monoglycerides and diglycerides, propylene glycol fatty acid esters, succinic acid monoglycerides, polyglycerol fatty acid esters, polyoxyethylene xylitol anhydride monostearate, tween 60, tween 80, xylitol anhydride monostearate, lactic acid fatty acid glycerides, span 20, span 40, span 60, span 65, span 80, citric acid fatty acid glycerides, sucrose fatty acid esters, hydroxypropyl starch, acetylated monoglycerol fatty acid esters, acetylated diglycerol fatty acid esters.

7. A preparation method of a low saturated fatty acid composition added with curdlan is characterized by comprising the following steps:

step (1), preparing basic oil phase: heating the grease in a water bath to 70-90 ℃, and then adding monoglyceride until the monoglyceride is completely dissolved to obtain a mixture A;

step (2), adding curdlan: dispersing curdlan in the mixture A obtained in the step (1) and mixing to obtain a mixture B;

step (3), emulsification: adding water to the mixture B obtained in the step (2), then premixing at the rotating speed of 5000-.

8. The method of claim 7, wherein in step (1), the monoglyceride: the mass ratio of the grease is 1.6:100-6.3: 100; and/or, in the step (2), the curdlan: the mass ratio of the mixture A is 2.5:100-8.6: 100; and/or, in the step (2), the mixing conditions are as follows: mixing for 10-30s at the rotating speed of 9000-10000 rpm; and/or, in the step (3), the premixing time is 15-20 s; and/or, in the step (3), the mixing time is 30-50 s.

9. The method of claim 6, wherein the step (3) is further followed by the step (4) of stabilizing: the composition is placed at 5 ℃ and refrigerated for 8 hours or more than 8 hours.

10. A curdlan-added low saturated fatty acid composition prepared by the method of any one of claims 7-9.

11. Use of a curdlan-added low saturated fatty acid composition as claimed in claim 1 or 10 in the production of biscuits, bread.