Dimakopoulou-Papazoglou Dafni, Zampouni Konstantina, Katsanidis Eugenios
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Gels. 2025 Aug 18;11(8):656. doi: 10.3390/gels11080656.
The use of natural waxes to create edible structured oil systems, namely oleogels and bigels, represents an innovative approach to replacing trans and saturated fats in food products, offering healthier alternatives for the food industry. This review aims to provide a detailed overview of the utilization of natural waxes in the formulation of oleogels and bigels, their interactions with other ingredients, and the methods employed to assess their physicochemical properties. A comprehensive analysis is also presented on the impact of processing parameters on the physicochemical and structural characteristics of these systems, as well as their oxidative stability. Additionally, the application of structured oil systems in various food products, including spreads, dairy, and meat products, is explored, along with a discussion of the attributes of the final products.
使用天然蜡来创建可食用的结构化油脂体系，即油凝胶和双凝胶，是一种替代食品中反式脂肪和饱和脂肪的创新方法，为食品工业提供了更健康的选择。本综述旨在详细概述天然蜡在油凝胶和双凝胶配方中的应用、它们与其他成分的相互作用以及用于评估其物理化学性质的方法。还对加工参数对这些体系的物理化学和结构特性及其氧化稳定性的影响进行了全面分析。此外，还探讨了结构化油脂体系在各种食品中的应用，包括涂抹酱、乳制品和肉类产品，并讨论了最终产品的特性。
