Progress in emulsion formulation

Grasas y Aceites

José Muñoz¹  Isabel Zapata¹  María del Carmen Alfaro¹ 

[1] Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla;

关键词: emulsions;    emulsifiers;    polysaccharides;    proteins;    stabilisers;    surfactants;   

DOI  :  10.3989/gya.2007.v58.i1.10

来源: DOAJ

【 摘 要 】

This review emphasizes that formulation, along with processing, defines the microstructure of emulsions and therefore their functional properties. Possible components of both the oil and aqueous phases are described as well as their relevant properties concerning emulsions. The general characteristics of low molecular and high molecular weight emulsifiers, which essentially are adsorbed on the oil/water interfaces, are described. Synthetic emulsifiers derived from the oil industry, as well as those stemming from edible raw materials and biotechnological sources are considered. The main steps of the emulsifying mechanism using proteins and the role of synthetic polymers as well as polysaccharides as stabilizers are discussed. In addition, the formation of protein-polysaccharide complexes as a way of optimizing emulsion formulations is analyzed. Finally, this review points out that the progress in emulsion formulation must rely on the product engineering approach, which involves a multidisciplinary methodology.

【 授权许可】

Unknown