食用植物油脂凝胶化技术研究进展

油脂凝胶化技术在提高液态油脂塑性方面效果突出,并在减少或替代食品中的反式脂肪酸或饱和脂肪酸的应用开发中潜力巨大。综述了植物油凝胶和乳凝胶两大类油脂凝胶的形成机理,凝胶化油脂的制备方法、应用特性等,重点介绍了近年来上述两类凝胶化技术的国内外开发与应用进展,举例分析了该类技术在食品起酥、涂抹填充、巧克力反砂抑制等诸多应用的可行性,并对今后的深入研究方向进行了展望。

Advance in technology of edible vegetable oil-gelling

Oil-gelling technologies exhibit an outstanding effect on improving the plasicity of the liquid oil with a great potential for reducing or replacing the trans or saturated fatty acids in food products. The formation mechanism, preparation and characteristics of oleogels and emulsion-gels, the two main types of gelled oil, were reviewed. Furthermore, the recent advances in the development and application of these two oil-gelling technologies at home and abroad were highlighted, particularly in the application of the technologies in food processing and development, such as for shortening, spreads, inhibition of fat bloom formation in chocolate, etc.,and the future work was also prospected.