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Particle-Stabilized Food Emulsions

Over the last few decades, the way food is consumed has dramatically changed; these modifications in people’s food habits have not only resulted in a higher demand for ready meals and snacks, for example, but also in an increase in obesity in Western countries. As many modern foods are emulsion-based products, food scientists have been challenged to develop new colloidal systems that can be commercialized as both healthy and tasty products. The (re)discovery of solid-stabilized emulsions in the 1980s has opened up a new field for food product development. This chapter aims to discuss the recent advances in terms of both food-grade solid particle formation and structuring of emulsions using particles suitable for use in food. Lipid particles are predominant in the stabilization of food water-in-oil emulsions, while major progress has been made regarding the use of polysaccharide (starch or cellulose) particles as oil-in-water emulsion stabilizers. Considerations regarding potential advantages of these emulsions, in terms of release or fat reduction, compared to classic emulsions are also presented.

Print publication date: 26 Nov 2014
Copyright year: 2015
Print ISBN: 978-1-84973-881-1
PDF eISBN: 978-1-78262-014-3
ePub eISBN: 978-1-78262-347-2
From the book series:
Soft Matter Series