为探讨不同单甘酯添加量对油脂凝胶物理性质和晶体结构的影响，采用质构仪、流变仪、低场脉冲核磁共振仪、差示扫描量热仪、X 射线衍射仪等研究油脂凝胶的流变行
为、固体脂肪含量、热力学特征以及晶体形态等，发现单甘酯含量的变化能够改变体系内的晶体数目与类型，从而引起表观物理性能的改变． 通过对体系强度、硬度以及晶型的分析，发现在80℃、单甘酯添加量为12%时制备的油脂凝胶具有较好的结构性能，且能满足实际生产应用要求．

In order to reveal the effect of monoglyceride dosage on the physical properties and crystal texture of organogels,a texture analyzer,a rheometer,a pulse nuclear magnetic resonance spectrometer,a differential calorimeter scanner and a X-ray diffractometer were adopted to evaluate the rheological properties,solid fat content,melting properties and crystal morphology of organogels.The results show that the change of monoglyceride content can change the number and type of crystals,thus changing the physical properties of organogels from a macro perspective.Through the analysis of the strength,hardness and crystal shape of the system,it is found that the organogel prepared at 80℃ and 12% of monoglyceride amount shows a better structure performance and can meet the actual production needs and applications.