油凝胶替代固体脂肪在食品中应用研究进展  

Research progress on the application of oleogel as fat replacers in food

作　　者：王冲 王俏君 马国丽 张逸仙 金俊[3] 吴港城[3] WANG Chong;WANG Qiao-jun;MA Guo-li;ZHANG Yi-xian;JIN Jun;WU Gang-cheng(Guanghan Medele Food Co.,Ltd.,Guanghan 618305,Sichuan,China;Sichuan Beef Tallow Processing Engineering Technology Research Center,Guanghan 618305,Sichuan,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]广汉市迈德乐食品有限公司,四川广汉618305 [2]四川省牛油加工工程技术研究中心,四川广汉618305 [3]江南大学食品学院,江苏无锡214122

出　　处：《粮食与油脂》2023年第1期12-16,共5页Cereals & Oils

基　　金：德阳市科技计划项目(重点研发)(2022GZ013)。

摘　　要：对油凝胶的特性、形成机理及有机凝胶因子进行了综述,并对油凝胶替代固体脂肪在食品中的应用前景和挑战进行探讨,以期为油凝胶的进一步研究和应用提供参考。The characteristics,forming mechanism,and the organogelators were reviewed,and the application prospects and challenges of oleogel as fat replacers in food were also discussed,in order to provide reference for thefurther research and application of oleogel.

关 键 词：油凝胶 植物油 饱和脂肪替代品 有机凝胶因子 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]