Emulsion gels are widely used in food products, and they have the characteristics of both emulsions and biopolymer gels. When distributed in gels, functional ingredients are protected by the gels and immobilized by the gel network, and thus, they usually have improved physicochemical stability. Emulsion gels are generally prepared based on proteins, polysaccharides, or their mixtures, and characteristics of the oil droplets played essential roles in the properties and functions of the systems. Emulsion gels can be fabricated to behave differently when encountered with different environment by controlling the physical structures of the gels, including their digestion behaviors in the digestive tract, which allowed adjustment of the stability and releasing behaviors of the incorporated functional ingredients, contributing to their enhanced bioavailability. A lot of studies in the last 10 years have proved that emulsion gels can effectively deliver vitamins, carotenoids, minerals, phenolic bioactives, flavors, unsaturated fatty acids, and other functional ingredients, and they are also suitable for the development of fat-reduced food. This article systematically reviewed recent studies regarding the use of emulsion gels as delivery systems for various functional ingredients, trying to get an improved understanding of the structures and functionalities of emulsion gels, for the better design of functional foods.

乳胶广泛用于食品中，具有乳胶和生物聚合物凝胶的特性。当以凝胶形式分布时，功能成分受到凝胶的保护并被凝胶网络固定，因此，它们通常具有改善的理化稳定性。乳液凝胶通常基于蛋白质，多糖或其混合物制备，并且油滴的特性在系统的性能和功能中起着至关重要的作用。通过控制凝胶的物理结构，包括它们在消化道中的消化行为，可以调节乳剂的凝胶在不同环境下的行为，从而调节掺入的功能成分的稳定性和释放行为，有助于提高其生物利用度。最近十年的大量研究证明，乳液凝胶可以有效地输送维生素，类胡萝卜素，矿物质，酚类生物活性物质，调味剂，不饱和脂肪酸和其他功能性成分，并且还适合开发减脂食品。本文系统地回顾了有关使用乳胶作为各种功能性成分的递送系统的最新研究，试图更好地理解乳胶的结构和功能，以更好地设计功能性食品。它们还适合开发减脂食品。本文系统地回顾了有关使用乳胶作为各种功能性成分的递送系统的最新研究，试图更好地理解乳胶的结构和功能，以更好地设计功能性食品。它们还适合开发减脂食品。本文系统地回顾了有关使用乳胶作为各种功能性成分的递送系统的最新研究，试图更好地理解乳胶的结构和功能，以更好地设计功能性食品。