Effect of Matrix and Textural Characteristics on the Release of Flavor Substances in Emulsion Gels: A review

Emulsion gel is a kind of soft solid material in which emulsified oil droplets are embedded in gel matrix and it has gel network and strong mechanical properties. Recently,more and more research focused on the use of emulsion gel to deliver flavor substances and control their release. The release result of flavor substances is in emulsion gel closely related to the gel matrix,oil phase,interface composition,gel hardness,viscosity and other factors. With the increase of people's demand for healthy diet,emulsion gel has potential application value in the food field,especially in the low-fat food industry. In this paper,the effects of matrix and texture of emulsion gel on the release of flavor substances are reviewed on the basis of relevant studies of this field at home and abroad,and the prospect of its application as an excellent flavor compensation strategy in low-fat food industry is also discussed.