Progress in the Application of Food-Grade Emulsions

Area of Science:

• Food science and technology
• Colloid and surface science
• Materials science

Background:

• Food-grade emulsions offer significant structural and functional benefits.
• Ongoing research aims to deepen understanding and broaden applications of these dispersion systems.

Purpose of the Study:

• To review the applications of food-grade emulsions across different scales.
• To discuss influencing factors, system design, and scope expansion.
• To identify future research directions in emulsion science.

Main Methods:

• Literature review of existing research on food-grade emulsions.
• Analysis of applications based on scale: dispersed phase, interface structure, and macroscopic.
• Discussion of influencing factors and system design principles.

Main Results:

• Applications span delivery systems, extraction, enzymatic catalysis, digestion modulation, cleaning, disinfection, structured foods, and material science.
• Future research should focus on surface-active agents, interface composition, antioxidant layers, ingredient interactions, and process engineering.

Conclusions:

• Food-grade emulsions have diverse applications with potential for further expansion.
• Targeted future research is crucial for optimizing their use in various fields.