食品与机械2025，Vol.41Issue(3)：221-227,7.DOI:10.13652/j.spjx.1003.5788.2024.81097
油凝胶的制备及在食品中应用研究进展
Research progress on oleogel preparation and application in food
摘要
Abstract
As one of the widely recognized semi-solid plastic fat substitutes,oleogel can be used to replace food products,such as margarine and shortening oil,that contain high levels of saturated fatty acids(SFAs)and trans fatty acids(TFAs).This paper illustrates four methods for oleogel preparation,including direct dispersion.Besides,the paper presents the characteristics of various gelling agents for oleogels,along with the research status and progress of oleogel application in the food industry.Finally,this paper puts forward prospective outlooks for oleogel applications in food.关键词
油凝胶/脂肪替代品/反式脂肪酸/凝胶剂/制备方法Key words
oleogel/fat substitute/trans fatty acid/gelling agent/preparation method引用本文复制引用
屈岩峰,刘偌铭,孔珍,裴濡楠,张晓红..油凝胶的制备及在食品中应用研究进展[J].食品与机械,2025,41(3):221-227,7.基金项目
黑龙江省自然科学基金(编号:LH2023C068) （编号:LH2023C068）
哈尔滨学院乡村振兴博士科研基金(编号:HXC2023002) （编号:HXC2023002）
国家级大学生创新训练项目(编号:202410234014) （编号:202410234014）
