Edible microgel as a texture modifier

抄録

Microgels are defined as discrete gel particles with sizes ranging from several micrometers to tens of micrometers. Although they are recognized as an impurity that appears during polymer synthesis, microgels have attracted attention mainly as a rheology control agent for paints. However, they are also expected to be used as a texture modifier in the field of food science. Specifically, they can be used as a fat analogue in processed foods. In this review, based on their classification, research examples of the different methods used for producing microgels are given. Moreover, as an example, a study on agar microgels obtained by applying an emulsifying system to low-oil mayonnaise is described in detail.