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Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
Canice Chun-Yin Yiu1, Sophie Wenfei Liang2, Kinza Mukhtar3
1School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia.
Gels (Basel, Switzerland)
|May 26, 2023
Summary
Plant-based emulsion gels offer promising alternatives to animal-based foods. Understanding formulation and processing techniques like high-pressure homogenization (HPH) is key to their successful application in various food products.
Area of Science:
- Food Science and Technology
- Materials Science
- Biotechnology
Background:
- Advances in plant-based ingredients enable sophisticated food formulation.
- Emulsion gels are crucial for mimicking conventional food textures and properties.
- Growing consumer demand for sustainable and ethical food options drives innovation.
Purpose of the Study:
- To review formulation strategies for plant-based emulsion gels.
- To explore the impact of processing techniques on emulsion gel characteristics.
- To discuss characterization methods and applications of plant-based emulsion gels.
Main Methods:
- Review of scientific literature on plant-based emulsion gel formulation.
- Analysis of processing techniques including high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF).
- Examination of characterization methods for rheological, thermal, textural, and microstructural properties.
Main Results:
- Formulation freedom allows for improved recreation of animal-based food properties.
- Processing parameters significantly influence plant-based emulsion gel properties.
- Characterization methods provide essential data for food applications.
Conclusions:
- Plant-based emulsion gels show significant potential as food ingredients.
- Challenges remain in optimizing sensory properties and consumer acceptance.
- This review offers insights for researchers and industry professionals in food technology.
