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Recent Innovations in Emulsion Science and Technology for Food Applications by Long Bai; Siqi Huan; Orlando J. Rojas; David Julian McClements is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Recent Innovations in Emulsion Science and Technology for Food Applications about?

Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible d

Who reads Recent Innovations in Emulsion Science and Technology for Food Applications?

Author

Long Bai; Siqi Huan; Orlando J. Rojas; David Julian McClements

Publisher

American Chemical Society (ACS)

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)