Liu Lingyi, Gao Zengli, Chen Gang, Yao Jiaying, Zhang Xinyu, Qiu Xiaoting, Liu Lianliang
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China.
Department of Food Science and Technology University of Nebraska-Lincoln Lincoln Nebraska USA.
Food Sci Nutr. 2024 Apr 13;12(6):3849-3862. doi: 10.1002/fsn3.4110. eCollection 2024 Jun.
Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.
油凝胶，其特征在于由凝胶剂构建的液态油形成的半固体基质，正成为食品配方中的一项关键创新，主要是因为它们能够通过加入更健康的脂肪来改善产品的营养成分。本综述探讨了油凝胶在各种食品基质中的整合情况，研究了它们对质地、口感和整体感官特性的影响。通过对当前研究的广泛分析，本文阐述了使用各种结构剂制备的油凝胶在不同食品应用中的多功能性。它还讨论了使用油凝胶所固有的挑战，包括在不同的储存和加工条件下保持其稳定性和一致性，应对有关油凝胶剂安全性和可接受性的监管环境，以及面临更高的生产成本。总体而言，这篇全面的综述突出了油凝胶作为一种有前景的工具在实现食品所需质地和感官特性方面的潜力，同时也确定了未来研究和开发的领域。
