Recent Innovations in Emulsion Science and Technology for Food Applications

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 droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.

Description

| openaire: EC/H2020/788489/EU//BioElCell Funding Information: This material was partly based on work supported by the National Institute of Food and Agriculture, United States Department of Agriculture (USDA), Massachusetts Agricultural Experiment Station (Project 831), and USDA, Agriculture and Food Research Initiative (AFRI) Grants (2016-08782 and 2020-03921). The authors also acknowledge support by the Canada Excellence Research Chair Initiative, the Canada Foundation for Innovation (CFI), and the European Research Council under the European Union’s Horizon 2020 Research and Innovation Program (ERC Advanced Grant Agreement 788489, “BioElCell”). Publisher Copyright: © 2021 American Chemical Society.

Keywords

HIPEs, multiple emulsions, nanoemulsions, nanotechnology, Pickering emulsions

DOI

10.1021/acs.jafc.1c01877

Citation

Bai , L , Huan , S , Rojas , O J & McClements , D J 2021 , ' Recent Innovations in Emulsion Science and Technology for Food Applications ' , Journal of Agricultural and Food Chemistry , vol. 69 , no. 32 , pp. 8944-8963 . https://doi.org/10.1021/acs.jafc.1c01877

Permanent link to this item

https://urn.fi/URN:NBN:fi:aalto-202109028823

Collections

[article-cris] Kemian tekniikan korkeakoulu / CHEM

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