Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Formulation of emulsions

Wahlgren, Marie LU orcid ; Bergenståhl, BjÖrn LU ; Nilsson, Lars LU and Rayner, Marilyn LU (2015) p.51-100
Abstract

In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, flavor, nutrition, and stability. Commonly encountered thickeners and emulsifiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.

Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
host publication
Engineering Aspects of Food Emulsification and Homogenization
editor
Rayner, Marilyn and Dejmek, Petr
pages
50 pages
publisher
CRC Press
external identifiers
  • scopus:84978067471
ISBN
9781466580435
9781466580442
DOI
10.1201/b18436
language
English
LU publication?
yes
id
442c80e7-d1eb-4efc-9156-080c74bdd472
date added to LUP
2018-12-16 10:28:04
date last changed
2024-04-01 17:45:03
@inbook{442c80e7-d1eb-4efc-9156-080c74bdd472,
  abstract     = {{<p>In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, flavor, nutrition, and stability. Commonly encountered thickeners and emulsifiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.</p>}},
  author       = {{Wahlgren, Marie and Bergenståhl, BjÖrn and Nilsson, Lars and Rayner, Marilyn}},
  booktitle    = {{Engineering Aspects of Food Emulsification and Homogenization}},
  editor       = {{Rayner, Marilyn and Dejmek, Petr}},
  isbn         = {{9781466580435}},
  language     = {{eng}},
  month        = {{01}},
  pages        = {{51--100}},
  publisher    = {{CRC Press}},
  title        = {{Formulation of emulsions}},
  url          = {{http://dx.doi.org/10.1201/b18436}},
  doi          = {{10.1201/b18436}},
  year         = {{2015}},
}