乳液凝胶的基质及质构特性对风味物质释放效果的影响研究进展

乳液凝胶是将乳化的油滴包埋在凝胶基质中的软固体材料,是一种具有凝胶网状结构和较强力学性质的凝胶。近年来,利用乳液凝胶包埋风味物质并对其释控的研究越来越多。乳液凝胶对风味物质的释放效果与凝胶基质、油相、界面组成以及凝胶硬度、粘度等因素密切相关。随着人们对饮食健康要求的提高,乳液凝胶在食品领域尤其是低脂食品行业拥有潜在的应用价值。本文在国内外相关研究的基础上,全面综述了乳液凝胶的基质及质构特性对风味物质释放效果的影响,并对其作为一种食品风味补偿策略在低脂食品行业的应用前景作出展望。

Effect of Matrix and Textural Characteristics on the Release of Flavor Substances in Emulsion Gels: A review

Emulsion gel is a kind of soft solid material in which emulsified oil droplets are embedded in gel matrix and it has gel network and strong mechanical properties. Recently,more and more research focused on the use of emulsion gel to deliver flavor substances and control their release. The release result of flavor substances is in emulsion gel closely related to the gel matrix,oil phase,interface composition,gel hardness,viscosity and other factors. With the increase of people's demand for healthy diet,emulsion gel has potential application value in the food field,especially in the low-fat food industry. In this paper,the effects of matrix and texture of emulsion gel on the release of flavor substances are reviewed on the basis of relevant studies of this field at home and abroad,and the prospect of its application as an excellent flavor compensation strategy in low-fat food industry is also discussed.