College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China.
College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China.
Food Chem. 2024 Oct 1;454:139821. doi: 10.1016/j.foodchem.2024.139821. Epub 2024 May 24.
Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol levels and protect patients from cardiovascular illnesses, although little research has been conducted on phytosterols. This article examines the formation, characterization, and application of phytosterol-based oleogels in detail. The oleogelation behaviors of phytosterol-based oleogels are affected by their formulation, which includes phytosterol type, combined oleogelator, proportion, concentration and oil type. These oleogels exhibit potential applications as solid fat substitutes without affecting the texture or sensory properties of food products or as effective delivery vehicles. To encourage the research and implementation of phytosterol-based oleogels, we will ultimately not only highlight problems related to their use in food processing, but also provide a few viewpoints, with the goal of providing fresh insights for advancing trends.
油凝胶是创新性的结构化脂肪系统，可替代有害的脂质和饱和脂肪。在用于构建油凝胶的各种凝胶剂中，植物甾醇由于能够降低血液胆固醇水平并保护患者免受心血管疾病的影响，被认为是潜在的油凝胶剂，尽管对植物甾醇的研究较少。本文详细研究了基于植物甾醇的油凝胶的形成、特性和应用。基于植物甾醇的油凝胶的凝胶化行为受其配方的影响，包括植物甾醇类型、复合凝胶剂、比例、浓度和油类型。这些油凝胶可用作固体脂肪替代品，不会影响食品的质地或感官特性，也可用作有效的递送载体。为了鼓励对基于植物甾醇的油凝胶的研究和实施，我们最终不仅将强调它们在食品加工中的应用相关问题，还将提供一些观点，以期为推进趋势提供新的见解。
