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Advance in technology of edible vegetable oil-gelling
  
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KeyWord:vegetable oil  oil-gelling technology  oleogels  emulsion-gels  food application
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CAO Zhenyu，LIU Zelong，ZHANG Huijuan，etc  
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Abstract:
      Oil-gelling technologies exhibit an outstanding effect on improving the plasicity of the liquid oil with a great potential for reducing or replacing the trans or saturated fatty acids in food products. The formation mechanism, preparation and characteristics of oleogels and emulsion-gels, the two main types of gelled oil, were reviewed. Furthermore, the recent advances in the development and application of these two oil-gelling technologies at home and abroad were highlighted, particularly in the application of the technologies in food processing and development, such as for shortening, spreads, inhibition of fat bloom formation in chocolate, etc.,and the future work was also prospected.
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