摘要
油脂凝胶化工艺是最具潜力的零反式脂肪酸、低饱和脂肪酸塑性脂肪制备技术之一。油脂凝胶是通过向液态植物油中添加凝胶剂,在加热搅拌或模板脱水等加工条件下获得的具有热可逆、类固态行为的脂质固形物。天然蜡因其价格低廉、容易获得,且能在较低浓度下构建具有较强质构特性的油脂凝胶,被证明是最有效的结晶型凝胶因子。本文系统综述不同组成的天然蜡构建蜡基油脂凝胶的工艺,重点讨论影响蜡基油脂凝胶结晶特性的因素,简要阐述蜡基油脂凝胶的主要优势及其应用情况。在此基础上,对天然蜡基油脂凝胶在食品专用油脂工业化生产中的开发、所遇到的挑战和未来的发展进行讨论。
Oleogelation is one of the most potential technologies to prepare plastic fats with zero trans-fatty acid and low saturated-fatty acid content.This process fabricates oleogels with thermo-reversibility and solid-like behaviors under different processing conditions(e.g.,heating and stirring,or templated dehydration)after addition of an oleogelator to vegetable oils.Natural waxes have been demonstrated to be the most efficient crystalline oleogelators by virtue of their low price,easy accessibility and use at low concentrations for the preparation of oleogels with good texture.Herein,the fabrication technologies for oleogels based on natural waxes of different composition are systematically reviewed,with a focus on the factors affecting the crystallinity of wax-based oleogels,and the advantages and applications of wax-based oleogels are briefly described.Furthermore,the challenges and future trends in the development of natural wax-based oleogels in the industrial production of special oils and fats for foods are discussed.
作者
苏丽娜
陈岚
岳程程
苏爽
崔晓彤
肖志刚
SU Lina;CHEN Lan;YUE Chengcheng;SU Shuang;CUI Xiaotong;XIAO Zhigang(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第21期372-385,共14页
Food Science
基金
辽宁特聘教授课题项目。
关键词
油脂凝胶
天然蜡
制备工艺
结晶特性
食品应用
oleogels
natural wax
fabrication
crystallization
application in foods
作者简介
第一作者:苏丽娜(1996-)(ORCID:0000-0002-2987-3660),女,硕士,研究方向为植物油凝胶的构建及其机理。E-mail:2402897204@qq.com;通信作者:崔晓彤(1992-)(ORCID:0000-0002-8220-0545),女,博士,研究方向为植物油凝胶机理及其在食品中的应用。E-mail:cuixtsy@163.com;通信作者:肖志刚(1972-)(ORCID:0000-0001-9650-6272),男,教授,博士,研究方向为粮食油脂及植物蛋白工程。E-mail:zhigang_xiao@126.com。
