Qiu Hongtu, Zhang Hua, Eun Jong-Bang
Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea.
Department of School of Life Science and Bioengineering, Jining University, No.1 Xin tan Road, JiNing, 273155 China.
Food Sci Biotechnol. 2024 Mar 8;33(6):1273-1293. doi: 10.1007/s10068-023-01501-z. eCollection 2024 May.
The harmful effects of and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products.
反式脂肪酸和饱和脂肪酸的有害影响已引起全球关注。可使液态油结构化的可食用油脂凝胶是传统脂肪的有前景的健康替代品。对油脂凝胶的积极研究集中在具有不同脂肪酸组成的不饱和油与低分子量或聚合物油脂凝胶之间的相互作用上。油脂凝胶内部独特的网络结构促进了它们在糖果、涂抹酱、肉类和其他产品中的应用。然而，油脂凝胶的微观和宏观性质以及功能性质会因制备方法和体系组成而有所不同。本综述讨论了油脂凝胶的特性，为其在食品中的应用提供参考。具体而言，它（i）对油脂凝胶进行分类并解释胶凝因素对其凝胶化的影响，（ii）描述测量油脂凝胶物理化学性质的方法，以及（iii）讨论油脂凝胶在食品中的当前应用。
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