简述油凝胶及其在食品中的应用

A review of oleogels and application in food

近些年来,油凝胶独特的结构受到食品领域研究人员的广泛关注。当油相被凝胶因子捕获后会形成网状结构,凝胶网络通过氢键、范德华力、静电力等不同的作用力来限制油脂的移动。这种结构化的油脂体系具有不含反式脂肪酸或低饱和脂肪酸和高不饱和脂肪酸的优点,符合人们对于健康饮食的需求,并具有巨大的应用潜力。凝胶因子作为油凝胶中的关键组成部分,其结构直接影响油凝胶的性能。文章主要综述了油凝胶的形成和结构,以及凝胶因子的研究进展,并在此基础上通过实例对油凝胶在食品中的应用做了简要概括。

In recent years, the unique structure of oleogels was received extensive attention from researchers in the food field. When the oil phase is captured by the organogelator, a network structure is formed, and the gel network restricts the movement of the grease by different forces such as hydrogen bonding, van der Waals force and electrostatic force. This kind of oil system has the advantage of not containing trans fatty acids or low saturated fatty acids and highly unsaturated fatty acids, meets the needs of people for a healthy diet, and has great potential for application. As a key component in the oleogels, the organogelators directly affects the performance of the oleogels. This paper mainly reviews the formation and structure of oleogels, as well as the research progress of organogelators, and on this basis briefly summarizes the application of oleogles in the food industry.