中国食品添加剂2025，Vol.36Issue(10)：1-7,7.DOI:10.19804/j.issn1006-2513.2025.10.001
油凝胶的制备方法、在食品中的应用及面临的挑战
Preparation method,application in food and challenges of oleogel
摘要
Abstract
Solid fats have been widely used in food,but they contains high amount of saturated fatty acids and trans fatty acids,and their excessive intake may cause harm to the human body.Oleogels,a type of semi-solid matrix,formed through the gelation of liquid oils by gel agents.They can provide the flavor and texture of solid fat,while reducing health risks,and have the potential to replace solid fats.In this paper,the research status of oleogel was reviewed,including the preparation of oleogel by direct and indirect methods,the application of oleogel as substitute for solid fat in foods,as carriers for delivering bioactive substances,and the challenges it faced in food industry,This review aimed to provide a reference for the future research on oleogel.关键词
固体脂肪/油凝胶/应用/挑战Key words
solid fat/oleogel/application/challenge分类
轻工纺织引用本文复制引用
关自宽,赵一行,王宇晶,闫肃,汪建明..油凝胶的制备方法、在食品中的应用及面临的挑战[J].中国食品添加剂,2025,36(10):1-7,7.基金项目
泉州市科技计划项目(2024QZC006QR) （2024QZC006QR）
