PDF(Pubmed)
Abstract：
The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products.
摘要：
反式和饱和脂肪酸的有害作用已引起全世界的关注。食用油凝胶,可以构造液体油，是有希望的传统脂肪的健康替代品。对油凝胶的积极研究集中在具有不同脂肪酸组成的不饱和油与低分子量或聚合物油凝胶之间的相互作用。油凝胶内部独特的网络结构促进了它们在糖果中的应用，传播，肉，和其他产品。然而,微观和宏观属性，以及油凝胶的功能特性因制备方法和体系组成而异。这篇综述讨论了油凝胶的特性，作为油凝胶在食品中应用的参考。具体来说,它(I)对油凝胶进行分类，并解释胶凝因素对其胶凝的影响，(ii)描述了测量油凝胶的物理化学性质的方法，和（iii）讨论了油凝胶在食品中的当前应用。
