食品工业科技2025，Vol.46Issue(11)：369-378,10.DOI:10.13386/j.issn1002-0306.2024060062
新型脂肪替代品双凝胶(Bigels)的研究进展
Research Progress on Novel Fat Substitutes:Bigels
摘要
Abstract
Lipids,in addition to providing energy,also play an important role in the odor and flavor of food.However,excessive or irrational intake of fat in daily diet often leads to a series of health problems such as obesity and cardiovascular disease.Thus,fat substitutes with low calorie and fat content have gained much attention.Tasteless flavor and poor organoleptic properties of substituted food are the most serious issues existing in the traditional fat substitutes system.Bigels are typical biphasic gel system,which are prepared by high-speed shearing of oleogels and hydrogels at a certain temperature.Recently,more and more attention has been paid to the application of Bigels in food industry due to their quality characteristics of both oleogel and hydrogel.The preparation technologies,main features and the fat replacement mechanism(polysaccharide,protein and self-assembled cross-linked systems)of Bigels,as well as application status and challenges of Bigels has been reviewed in this study.It may provide some theoretical foundation or novel pathway for the development of Bigels fat substitutes.关键词
脂肪替代品/双凝胶/替代机制/应用Key words
fat substitutes/Bigels/replacement mechanisms/application分类
轻工纺织引用本文复制引用
屈琳杭,李星月,赵玉凤,李琪,张思宇,于修烛,高媛..新型脂肪替代品双凝胶(Bigels)的研究进展[J].食品工业科技,2025,46(11):369-378,10.基金项目
国家自然科学青年基金项目(32201947). （32201947）
