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用于巧克力生产的油凝胶体系：系统综述

Oleogel Systems for Chocolate Production: A Systematic Review.

作者信息

Valdivia-Culqui Jheniffer E, Maicelo-Quintana Jorge L, Cayo-Colca Ilse S, Medina-Mendoza Marleni, Castro-Alayo Efraín M, Balcázar-Zumaeta César R

机构信息

Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.

Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.

出版信息

Gels. 2024 Aug 29;10(9):561. doi: 10.3390/gels10090561.

DOI:10.3390/gels10090561
PMID:39330164
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11431030/
Abstract

In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats' physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate's stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate.

摘要

为了满足对更健康食品选择日益增长的需求，本综述探讨了油凝胶体系作为减少巧克力中饱和脂肪的创新解决方案的进展。尽管巧克力因其风味和质地而受到喜爱，但它热量很高，主要是因为富含饱和脂肪的可可脂（CB）。油凝胶是由食用油中的结构化剂形成的三维结构，在模拟饱和脂肪的物理和感官特性而不影响巧克力质量方面表现突出。本研究综述了油凝胶如何改善巧克力的稳定性和感官品质，探索富含果胶的农业工业副产品作为可持续替代品的潜力。它还探讨了对油凝胶和基于油凝胶的巧克力进行物理化学评估的必要性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/62246fb1f56a/gels-10-00561-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/d6305d979c23/gels-10-00561-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/c0adcf1f4b33/gels-10-00561-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/d015525a796c/gels-10-00561-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/b34f0edcb656/gels-10-00561-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/85a4ad73f42f/gels-10-00561-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/62246fb1f56a/gels-10-00561-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/d6305d979c23/gels-10-00561-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/c0adcf1f4b33/gels-10-00561-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/d015525a796c/gels-10-00561-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/b34f0edcb656/gels-10-00561-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/85a4ad73f42f/gels-10-00561-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7272/11431030/62246fb1f56a/gels-10-00561-g006.jpg

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Food Chem X. 2024 Jul 19;23:101676. doi: 10.1016/j.fochx.2024.101676. eCollection 2024 Oct 30.
2
The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel's Formulation and Application in Food Products.蜂蜡和甘油单月桂酸酯对茶籽油油凝胶制剂的影响及其在食品中的应用。
Molecules. 2024 Jul 4;29(13):3192. doi: 10.3390/molecules29133192.
3
Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making.
Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel.
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Polymers Derived from Agro-Industrial Waste in the Development of Bioactive Films in Food.源自农业工业废弃物的聚合物在食品生物活性薄膜开发中的应用
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