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CHAPTER 10

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.

Publication details

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