新型脂肪替代物：油凝胶在食品中的应用与挑战New fat substitutes: applications and challenges of oleogels
2025
贾佳，朱蒙蒙，宋万荣，王勇浩，张静，魏安池，孙尚德，陈小威JIA Jia, ZHU Mengmeng, SONG Wanrong, WANG Yonghao, ZHANG Jing, WEI Anchi, SUN Shangde, CHEN Xiaowei
为促进油凝胶作为脂肪替代物的综合利用，简要介绍了油凝胶的构建方法，并对其在食品中的应用及面临的挑战进行了详细阐述。作为一种重要的新型脂肪替代物，油凝胶已被广泛用于多种食品配方中，如焙烤产品、人造奶油、肉制品、巧克力等，以减少饱和脂肪酸和反式脂肪酸的含量，同时提供固体质构而不改变液体油脂的化学组成和营养价值。然而，油凝胶在实际应用中也面临一些挑战，涉及其稳定性、成本效益以及消费者接受度等方面。未来的研究应更深入探讨油凝胶的理化性质和功能特性对食品应用的影响，充分发挥油凝胶作为健康脂肪替代物的潜力。In order to promote the comprehensive utilization of oleogels as fat substitutes, the construction method of oleogels was briefly described, and their applications and challenges in food products were elaborated. As an important new type of fat substitutes, oleogels have been widely used in a variety of food formulations, such as bakery products, margarines, meat products, chocolates, etc. , so as to reduce the content of saturated fatty acids and trans fatty acids while provide a solid texture without altering the chemical composition and nutritional value of the liquid oils. However, oleogels face some challenges in practical applications regarding their stability, cost-effectiveness, and consumer acceptance. Future studies should explore in greater depth the impact of the physicochemical and functional properties of oleogels on food applications to fully realize the potential of oleogels as healthy fat substitutes.
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