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| 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 |
| KeyWord:ethyl cellulose organogel preparation mechanism influence factors application |
| FundProject:“十三五”国家重点研发计划课题（2016YFD0401404，2018YFD0401102） |
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| Abstract: |
| 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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