植物油凝胶的制备机制及在食品中 应用的研究进展Research progress on the preparation mechanism of vegetable oleogels and its application in food

植物油凝胶通常是通过在液态植物油相中添加凝胶剂并经特定加工工艺制成，其兼具植物油的健康属性和传统固体脂肪的理化特性，可以部分或完全替代传统固体脂肪。旨在为进一步深入研究和应用植物油凝胶提供参考，综述了植物油凝胶的凝胶机制、凝胶剂种类及其在食品工业中的主要用途，对几种常见的植物油凝胶进行了介绍，并对今后植物油凝胶的研究方向进行了展望。植物油凝胶的制备方法分为直接分散法和间接法，直接分散法中凝胶机制包括粒子结晶凝胶化、自组装纤维网络凝胶化和聚合物网络凝胶化，间接法中有乳液模板法、泡沫模板法和气凝胶模板法。常用的凝胶剂包括天然可食蜡、单甘酯、植物甾醇、乙基纤维素、多糖、蛋白质及其衍生物或偶联物等。植物油凝胶主要作为传统固体脂肪替代品、食品质构改良剂和脂溶性生物活性物质载体在食品工业中应用。目前常见的植物油凝胶有亚麻籽油凝胶、玉米油凝胶、菜籽油凝胶和大豆油凝胶。今后应更注重凝胶剂的性能优化、植物油凝胶微观结构调控及其在人体内吸收机制的研究，以促进植物油凝胶在更广泛领域的应用。 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.