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Abstract：
This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles. Oleogelation is still under research, while using various oleogelators and structurants provides changes on different physico-chemical levels. Multivariable formulations do not facilitate the elucidation of the specific role of any of them. Lecithin, due to its complex structure, big molecule, and amphiphilic nature, can provide different functionalities in complex matrices like oleogels. Therefore, this review identifies and categorizes the functionality of lecithin in oleogelation into four main roles: 1. oleogelation facilitator; 2. structure-forming impact; 3. texturing agent; and 4. functionality provider. Also, the origin and structure-forming characteristics of lecithin, as well as a short summary of the oleogelation process itself, are presented. Our critical analysis allowed us to identify the roles of lecithin in the oleogelation process and categorized them as follows: oleogelator, emulsifier, structural organization facilitator, structural modifier, crystal characteristics modifier, self-assembly promoter, thermal behavior changer, hydrogen-bonded networks promoter, hydrogel structure modifier, texture and structural modifier, gel-like state promoter, oil capacity enhancer, functionality provider, shelf life extender, and bioavailability and bioaccessibility enhancer. Lecithin came out as an important and multifunctional compound whose applications in oleogelation need to be thoroughly pre-considered. It is crucial to grasp all the possible roles of used compounds to be able to predict the final functionality and characteristics of formed oleogel matrices.
摘要：
本手稿分析了考虑在油胶化中开发卵磷脂的研究。这项工作的主要目的是收集，分析,并从现有的研究数据中提取信息，使我们能够识别卵磷脂依赖的角色。油凝胶化仍在研究中，而使用各种油胶凝剂和结构剂提供不同物理化学水平的变化。多变量公式无助于阐明其中任何一个的具体作用。卵磷脂,由于其复杂的结构，大分子，和两亲性，可以在复杂基质如油凝胶中提供不同的官能团。因此,这篇综述将卵磷脂在油胶化中的功能分为四个主要作用:1.油凝胶化促进剂;2.结构形成影响;3.纹理剂;和4.功能提供商。此外，卵磷脂的起源和结构形成特征，以及油凝胶化过程本身的简短总结，被呈现。我们的批判性分析使我们能够确定卵磷脂在油凝胶化过程中的作用，并将其分类如下：油凝胶剂，乳化剂，结构组织促进者，结构改性剂,晶体特性改性剂，自组装启动子，热行为改变器,氢键网络促进剂，水凝胶结构改性剂，纹理和结构修改器，凝胶样状态启动子，油容量增强剂，功能提供程序，保质期延长器，和生物利用度和生物可及性增强剂。卵磷脂是一种重要的多功能化合物，需要对其在油胶化中的应用进行全面的考虑。掌握所用化合物的所有可能作用是至关重要的，以便能够预测所形成的油凝胶基质的最终功能和特性。
