The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

På svenska

Author

  • Marilyn Rayner

Summary, in English

Edible colloidal particles, soft microgels, and plant based emulsifiers have recently been the focus of increasing research interest in the area of stabilization of food dispersions, and in particular emulsions and foams. These novel food ingredients have several added value functionalities such as providing exceptional physical and chemical stability, in addition to their basic function of preventing droplet coalescence. Other interesting properties and applications presented include preventing lipid oxidation, stabilizing foams and high internal phase emulsions, improving freeze thaw stability, encapsulation, controlled release, and stimulus-responsive systems. This review presents the current status of oleosins as emulsifiers, and food based particle stabilized emulsions with a devoted section on soft protein microgels. This review will also highlight some of the most promising novel ways to stabilize food dispersions with respect to formulation functionality, as well as aspects of industrial feasibility such as scale-up, usage levels, and cost.

Publishing year

2015-06-01

Language

English

Pages

94-109

Publication/Series

Current Opinion in Food Science

Volume

3

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Status

Published

ISBN/ISSN/Other

  • ISSN: 2214-7993