Hu Aoxue, Liu Yu, Wu Shengjun
Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou 222005, China.
Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou 222005, China.
Food Chem X. 2024 Jun 18;23:101562. doi: 10.1016/j.fochx.2024.101562. eCollection 2024 Oct 30.
The prevalence of gel foods in the food industry has grown significantly due to their high water content, low calorie content, and ability to enhance satiety. This review focuses on jelly powder, the earliest form of gel food in the current food industry. Jelly is the earliest form of the gel-food, dating back to the Northern Song dynasty in China, and it relies on gelatinizing and aging of starch to form a gel. With the development of technology, jelly gradually evolved to rely on gel form of food additives. Jelly is divided into starch jelly and non-starch jelly according to their different gel formation. The development status of the two kinds of jelly is also summarized. Additionally, the current research status of these materials is summarized to broaden the understanding of gel food and offer valuable insights for future research in this field.
由于凝胶食品含水量高、热量低且具有增强饱腹感的能力，其在食品工业中的普及率显著提高。本综述聚焦于果冻粉，它是当前食品工业中凝胶食品的最早形式。果冻是凝胶食品的最早形式，可追溯到中国北宋时期，它依靠淀粉的糊化和老化形成凝胶。随着技术的发展，果冻逐渐演变为依靠食品添加剂的凝胶形式。果冻根据其不同的凝胶形成方式分为淀粉果冻和非淀粉果冻。本文还总结了这两种果冻的发展现状。此外，总结了这些材料的当前研究现状，以拓宽对凝胶食品的理解，并为该领域的未来研究提供有价值的见解。
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