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Pickering emulsions for food applications: background, trends, and challenges
Claire C Berton-Carabin1, Karin Schroën
1Food Process Engineering Group, Wageningen University, Wageningen 6700 AA, The Netherlands;
Annual Review of Food Science and Technology
|February 24, 2015
Summary
Pickering emulsions, or particle-stabilized emulsions, offer enhanced stability over conventional emulsifiers. Recent advances explore food-grade organic particles for novel food applications, presenting unique benefits and challenges.
Area of Science:
- Food science and technology
- Colloid and surface science
Background:
- Pickering emulsions, stabilized by solid particles, are gaining interest.
- Conventional emulsifiers have limitations in stability.
- Research is shifting towards food-grade organic particles for Pickering emulsions.
Purpose of the Study:
- To review recent advances in food-grade particle-stabilized emulsions.
- To discuss challenges and potential benefits for food applications.
- To compare Pickering emulsions with conventional emulsifier systems.
Main Methods:
- Literature review of recent publications on Pickering emulsions.
- Analysis of stabilization mechanisms using organic food-grade particles.
- Discussion of technical challenges and future prospects.
Main Results:
- Significant progress in utilizing food-grade organic particles for Pickering emulsions.
- Identification of unique stabilization mechanisms distinct from conventional emulsifiers.
- Emerging food applications with potential for improved emulsion stability.
Conclusions:
- Pickering emulsions show promise as stable alternatives in food products.
- Further research is needed to overcome technical challenges for widespread adoption.
- Food-grade organic particles represent a key area for future development.
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