【摘要】 油和脂肪广泛用于食品配方中，以改善食品的营养和某些质量特性。通过氢化、酯交换和分馏过程从油中生产的固体脂肪被广泛用于不同的食品中。近年来，消费者对饮食与健康之间关系的认识不断提高，可能会引起人们对包括高饱和脂肪酸和反式脂肪酸含量的产品在内的固体脂肪的担忧。因此，已经进行了不同的尝试来寻找替代方法来生产具有低饱和脂肪酸含量的固体脂肪。油凝化是减少或替代食品中不健康和有争议的脂肪的最流行的方法之一，使用油凝胶，用油凝胶剂构造油。简要概括了油凝胶的形成和结构，凝胶因子的研究进展及其在糖果行业中的应用。更多还原

【Abstract】 Oils and fats are widely used in food formulations to improve the nutritional and certain quality properties of food products. Solid fats produced from oils through hydrogenation,esterification and fractionation processes are widely used in different food products. In recent years,consumers have become more aware of the relationship between diet and health,which may raise concerns about solid fats including products with high saturated and trans fatty acid content. Therefore,different attempts have been made to find alternative methods to produce solid fats with low saturated fatty acid content. Oil gelation is one of the most popular methods to reduce or replace unhealthy and controversial fats in food products,using oleogels,which construct oils with oleogel agents. In this review a brief overview of the formation and structure of oleogels,the progress of research on gelation factors and their application in the confectionery industry was presented.更多还原