State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Carbohydr Polym. 2023 Dec 15;322:121328. doi: 10.1016/j.carbpol.2023.121328. Epub 2023 Aug 23.
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
多糖基油凝胶和乳液凝胶已成为替代固体脂肪的新型策略，因为其原料安全且丰富、脂肪酸组成更健康、可控制的粘弹性以及更多样的营养/风味嵌入性。最近，各种油凝胶化技术和新型乳液凝胶已被报道，进一步丰富了多糖在油结构中的潜在应用，其中一个关键步骤是通过不同介质促进决定凝胶性质的多糖网络的形成。同时，多糖基油凝胶和乳液凝胶具有良好的持油能力、营养/风味嵌入能力和 3D 食品打印能力，其作为脂肪替代品在食品中的应用也得到了探索。本文全面综述了各种多糖基油凝胶和乳液凝胶的类型、制备方法和机制；同时，讨论了多糖基凝胶的食品应用和新趋势。此外，还提到了多糖基凝胶的一些潜在发展和应用挑战的观点。未来，多糖基凝胶可能成为定制营养食品和分子美食的柔性材料。然而，选择合适的油凝胶或乳液凝胶以满足产品要求仍然是一个挑战。一旦解决了这个问题，油凝胶和乳液凝胶预计将得到广泛应用。
