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| 乙基纤维素油凝胶及其在食品中应用的研究进展 |
| Advance in ethyl cellulose-based organogel and its application in foods |
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| DOI：10.12166/j.zgyz.1003-7969/2020.01.025 |
| 中文关键词: 乙基纤维素 油凝胶 制备 机理 影响因素 应用 |
| 英文关键词:ethyl cellulose organogel preparation mechanism influence factors application |
| 基金项目:“十三五”国家重点研发计划课题（2016YFD0401404，2018YFD0401102） |
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| 中文摘要: |
| 近年来随着固态脂肪消耗的日益增加以及人们对反式脂肪酸和饱和脂肪酸潜在危害的认知，油凝胶受到广泛的关注。大量研究已经确定多种油凝胶体系具有模仿传统塑性脂肪物理特性的功能，并且在食品体系中可以作为动物油脂的替代品。乙基纤维素（EC）作为一种聚合物凝胶剂有着独特的物理化学性质，使其所制备的油凝胶能够被广泛地应用于多个行业中。综述了乙基纤维素油凝胶的制备、形成机理、影响因素及其在国外食品中的应用，对于发掘其在食品行业中的潜在应用并扩展到其他行业至关重要。 |
| 英文摘要: |
| Recently, organogel has attracted attention according to the increasing consumption of solid fat and focusing on the potential harm of trans fatty acid and saturated fatty acid. Lots of studies has ascertained that various kinds of organogel systems have the function of mimicking physical properties of traditional plastic fat and can be used as a substitute for animal oils in food systems. Ethyl cellulose（EC）is a kind of polymer organogelators with particular physical and chemical properties. Therefore, the organogel prepared by EC has been widely used in many fields. The preparation, formation mechanism, influence factors and application in foreign food of ethyl cellulose-based organogel were reviewed, which was very important to explore its potential application in food industry and expension in other industries. |
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