Abstract: An emulsion gel is a soft solid-like material. The emulsion gel types include but are not limited to protein-based emulsion gel and polysaccharide-based emulsion gel, which can be induced by heat treatment, acidification, the addition of divalent salts, and even enzymatic cross-linking with transglutaminase. The structure and properties of an emulsion have a significant impact on the structure and functions of the corresponding emulsion gel. Emulsion gels with specific functions can be obtained by adjusting the structural characteristics of the emulsion. Emulsion gels have been widely used as fat replacers and delivery systems in foods. After an extensive review of the literature over the past more than a decade, this paper presents a comprehensive summary of the preparation methods, physical and chemical properties and applications of different emulsion gels in order to provide theoretical support for wider applications of emulsion gels in the field of foods.

Key words: emulsion gels, protein, polysaccharide, preparation, application