Chapter 3: Food Structure Development in Emulsion Systems
Published:17 Oct 2019
E. Tripodi, A. Lazidis, I. T. Norton, and F. Spyropoulos, in Handbook of Food Structure Development, ed. F. Spyropoulos, A. Lazidis, and I. Norton, The Royal Society of Chemistry, 2019, ch. 3, pp. 59-92.
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A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).