| 王崇昊,陈焱,酉琳娜,王风艳,江鑫,董慧杰,王翔宇,孙尚德,王满意.油凝胶的制备、性质及其在食品中应用研究进展[J].中国粮油学报,2025,40(6):197-204 |
| 油凝胶的制备、性质及其在食品中应用研究进展 |
| Progress in the study of the preparation and properties of oleogels and their application in foodstuffs |
| 投稿时间：2024-06-24 修订日期：2024-09-20 |
| DOI： |
| 中文关键词: 塑性脂肪 油凝胶 植物油 凝胶剂 烘焙产品 乳制品 肉制品 |
| 英文关键词:plastic fat oleogel oil phase gelling agent bakery products dairy products meat products |
| 基金项目:国家自然科学基金项目（面上项目，重点项目，重大项目） |
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| 中文摘要: |
| 近年来,饱和脂肪甘油酯和反式脂肪酸甘油酯对人体健康的危害受到关注,寻找更健康脂肪产品是当前食品行业的研究热点。油凝胶通过凝胶剂使高不饱和液态油发生凝胶化形成塑性脂肪,使其既富含不饱和脂肪酸,又具有半固态或固态塑性性质,因此有望取代固态塑性油脂在食品工业中的应用。本文介绍了油凝胶常见制备工艺及其性能影响因素,并分析了其在烘焙产品、乳制品及肉制品中的应用现状,以期为健康型食品工业油脂开发和应用提供更多参考。 |
| 英文摘要: |
| In recent years, the dangers of saturated fatty acid glycerides and trans fatty acid glycerides to human health have received attention, and the search for healthier fat products is a current research hotspot in the food industry. Oleogels are expected to replace solid plastic fats and oils in the food industry because they are rich in unsaturated fatty acids and have semi-solid or solid plastic properties through gelation of highly unsaturated liquid oils by gelation agents to form plastic fats. This paper describes the common preparation processes of oleogels and their performance influencing factors, and analyses the current status of their application in bakery, dairy and meat products, with a view to providing more references for the development and application of healthy fats and oils in the food industry. |
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