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

Rayner, Marilyn LU (2015) In Current Opinion in Food Science 3. p.94-109
Abstract

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... (More)

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.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Current Opinion in Food Science
volume
3
pages
16 pages
publisher
Elsevier
external identifiers
  • Scopus:84936806721
ISSN
2214-7993
DOI
10.1016/j.cofs.2015.05.006
language
English
LU publication?
yes
id
0facc1d8-1773-4d7d-83f0-ecce4d883472
date added to LUP
2016-05-19 19:33:35
date last changed
2016-10-23 04:43:27
@misc{0facc1d8-1773-4d7d-83f0-ecce4d883472,
  abstract     = {<p>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.</p>},
  author       = {Rayner, Marilyn},
  issn         = {2214-7993},
  language     = {eng},
  month        = {06},
  pages        = {94--109},
  publisher    = {ARRAY(0x515c760)},
  series       = {Current Opinion in Food Science},
  title        = {Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels},
  url          = {http://dx.doi.org/10.1016/j.cofs.2015.05.006},
  volume       = {3},
  year         = {2015},
}