油凝胶作为氢化油脂替代物的研究进展

Research progress of oleogel as a substitute for hydrogenated fats

减少氢化油脂的使用是目前食品工业面临的一个重要问题。油凝胶是利用凝胶剂自组装形成网络结构并将液态植物油束缚,形成的半固体类脂肪的油脂混合体系。油凝胶保留了植物油的健康属性,具有与固态脂肪相似的理化特性,可以替代氢化油脂并减少其在食品中的添加量。通过选择合适的油凝胶剂、控制制备工艺参数,可以有效调控结构特性,包括固体脂肪含量、结晶和熔融行为、流变学,从而使油凝胶具有与氢化油脂更相似的应用品质。当应用在烘焙食品、糖果、乳制品等食品中,油凝胶和商业氢化油有相似品质属性,感官品评接受度良好。本文主要综述油凝胶剂结构性质、油凝胶制备方法和结构影响因素、应用特点等方面的研究进展,以期为减少氢化油脂的使用提供思路。

Reducing the use of hydrogenated fats is an important issue currently in the food industry.Oleogel is a semi-solid fat mixture system formed by self-assembly of gelling agent,which forms a network structure to confine liquid vegetable oil.Oleogel retains the healthy properties of vegetable oils and has similar physical and chemical properties to solid fats,which can replace hydrogenated fats and reduce the amount of them in food.By selecting the appropriate gelator and controlling the preparation process parameters,the structural properties can be effectively controlled,including solid fat content,crystallization,melting behavior and rheology,so that the application qualities of oleogel are more similar to hydrogenated fats.When used in bakery,candy,dairy products and other foods,oleogel have similar quality attributes to commercial hydrogenated oil,and its production sensory evaluation is well accepted.This article mainly introduces the research progress in the structural properties of the gelator,the preparation method of the oleogel,the structural influencing factors,and the application characteristics,in order to provide ideas for reducing the use of hydrogenated fats.