Bailey's Industrial Oil and Fat Products 2020
DOI: 10.1002/047167849x.bio019.pub2
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Lipid Emulsions

Abstract: In many foods, lipids are often present in a particulate form, i.e. they exist as emulsions where either small fat droplets are dispersed in an aqueous phase or small water droplets are dispersed in an oil phase. Physicochemical characteristics, functionality, and sensory properties of lipid emulsions are largely dominated by the size, concentration, physical state, and interactions of the lipid droplets that they contain. This article introduces the basic concepts and techniques of emulsion science and illust… Show more

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Cited by 5 publications
(6 citation statements)
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“…Moreover, the anticipation of the drop in the BS profile observed at the top of the tube containing the sample is coherent with the existence of a destabilization mechanism by creaming and oiling off. The oiling off consists in the formation of a separated oil layer as a result of an intense coalescence process (McClements et al ., 2020). This coalescence is noted in Table 3: from day 3 to day 5 the d 4,3 increases significantly ( P < 0.05), without variations in the values with SDS.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Moreover, the anticipation of the drop in the BS profile observed at the top of the tube containing the sample is coherent with the existence of a destabilization mechanism by creaming and oiling off. The oiling off consists in the formation of a separated oil layer as a result of an intense coalescence process (McClements et al ., 2020). This coalescence is noted in Table 3: from day 3 to day 5 the d 4,3 increases significantly ( P < 0.05), without variations in the values with SDS.…”
Section: Resultsmentioning
confidence: 99%
“…The droplet size distribution of an emulsion has a strong influence on many of its physicochemical, functional, and sensory properties (McClements et al ., 2020). The distribution of droplet diameter of the emulsions was measured using a laser diffraction instrument (Mastersizer 2000; Malvern Instruments, UK) at 20 °C.…”
Section: Methodsmentioning
confidence: 99%
“…Salad dressing is an O/W emulsion with 30% oil content, and hence, it is thermodynamically unstable and always breaks down over time due to the unfavorable contact between the oil and water phases. , The food industry prefers emulsifiers that have both hydrophilic and hydrophobic groups in their structure and stabilize the emulsion of two immiscible liquids to produce kinetically stable emulsions. The emulsifiers decrease the interfacial tension and hence play a significant role in the manufacture of very stable emulsions …”
Section: Resultsmentioning
confidence: 99%
“…The emulsifiers decrease the interfacial tension and hence play a significant role in the manufacture of very stable emulsions. 34 …”
Section: Resultsmentioning
confidence: 99%
“…The droplet size distribution (DSD) was determined as described by Cabrita et al (2022) [ 19 ], using a laser diffraction instrument (Mastersizer 2000; Malvern Instruments, Malvern, UK) at 20 °C. The droplet size distribution of an emulsion is strongly correlated with its stability and sensory properties [ 36 ]. The emulsions were diluted and homogenized with distilled water before DSD determination.…”
Section: Methodsmentioning
confidence: 99%