天然蜡基油脂凝胶制备、结晶特性及应用研究进展

摘要/Abstract

摘要： 油脂凝胶化工艺是最具潜力的零反式脂肪酸、低饱和脂肪酸含量塑性脂肪的制备技术之一。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。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。

关键词: 关键词：油脂凝胶, 天然蜡, 制备工艺, 结晶特性, 食品应用

Abstract: Oleogelation process provides plastic fats with zero trans-fatty acid and low saturated-fatty acid content, showing promising potential in practical application. This process fabricates oleogels with thermo-reversibility and semisolid behaviors. The oleogel was typically obtained by dosing a gelling agent as the oleogelator to trap liquid vegetable oil under certain conditions (e.g., heating and stirring, or templated dehydration). Natural waxes have been demonstrated to be the most efficient crystalline oleogelators. Such a series of low-cost and readily available oleogelators can construct oleogels with excellent textural properties at relatively low concentrations. Herein, fabrication technologies of natural wax-based oleogels systems using natural was with different compositions have been systematically reviewed. The imapct factors of the crystallinities of different wax-based oleogels have been thoroughly discussed, and the potential applications of these oleogels have been briefly described. Also, based on these discussions, this article subsequently provides insights into the emerging applications, the facing challenges, and the upcoming studies.

Key words: Keywords: oleogels, natural wax, fabrication, crystallization, food application

中图分类号:

TS221

苏丽娜陈岚岳程程苏爽崔晓彤肖志刚. 天然蜡基油脂凝胶制备、结晶特性及应用研究进展[J]. 食品科学.

Li-Na SU Zhi-Gang XIAO. Rencent Advances on Wax-based Oleogels:Fabrication,Crystallization and Food Application[J]. FOOD SCIENCE.

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