Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels
(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.
(Less)
- author
- Rayner, Marilyn LU
- organization
- publishing date
- 2015-06-01
- 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
- wos:000363551000017
- 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
- 2024-06-28 06:47:02
@article{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 = {{Elsevier}},
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}},
doi = {{10.1016/j.cofs.2015.05.006}},
volume = {{3}},
year = {{2015}},
}