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| Research progress on the preparation mechanism of vegetable oleogels and its application in food |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240249 |
| KeyWord:oleogel vegetable oil gelator food application gelling mechanism |
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| Abstract: |
| Vegetable oleogels are usually made by adding gelator to the liquid vegetable oil phase and employing a specific processing technology. These vegetable oleogels have both the health properties of vegetable oil and the physicochemical properties of traditional solid fats, and can partially or completely replace traditional solid fats. In order to provide a reference for further in-depth research and application of vegetable oleogels, the gelling mechanism, gelator types,and main uses of vegetable oleogels in the food industry were reviewed. Several common vegetable oleogels were introduced, and the research directions of vegetable oleogels in the future were prospected. The preparation methods of vegetable oleogels are divided into direct dispersion method and indirect method. The gelling mechanisms in the direct dispersion method include particle crystallization gelation, self-assembled fiber network gelation and polymer network gelation. The indirect method includes emulsion template method, foam template method, and aerogel template method. Commonly used gelators include natural edible wax, monoglyceride, phytosterol, ethyl cellulose, polysaccharide, protein and its derivatives or conjugates. Vegetable oleogels are mainly used in the food industry as a traditional solid fat substitutes, food texture modifiers and carriers of fat-soluble bioactive substances. At present, common vegetable oleogels include linseed oleogel, corn oleogel, rapeseed oleogel and soybean oleogel. In the future, greater emphasis should be placed on optimizing the performance of gelators, regulating the microstructure of vegetable oleogels, and studying their absorption mechanisms in the human body to promote the application of vegetable oleogels in a wider range of fields. |
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