An Overview of Food Emulsions: Description, Classification and Recent Potential Applications
Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2015-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/336 |
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| author | Meltem Serdaroğlu Burcu Öztürk Ayşe Kara |
| author_facet | Meltem Serdaroğlu Burcu Öztürk Ayşe Kara |
| author_sort | Meltem Serdaroğlu |
| collection | DOAJ |
| description | Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like “macro emulsion”, “nanoemulsion” and “multiple emulsion”. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry. |
| format | Article |
| id | doaj-art-38cb4f97baaf40fcab3ec748c9ed8aad |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2015-03-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-38cb4f97baaf40fcab3ec748c9ed8aad2025-08-20T01:56:19ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2015-03-013643043810.24925/turjaf.v3i6.430-438.336157An Overview of Food Emulsions: Description, Classification and Recent Potential ApplicationsMeltem Serdaroğlu0Burcu Öztürk1Ayşe Kara2Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova/İzmirFood Engineering Department, Engineering Faculty, Ege University, 35100, Bornova/İzmirDefne Spices Co., 35730 Kemalpaşa/İzmir,Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like “macro emulsion”, “nanoemulsion” and “multiple emulsion”. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry.http://www.agrifoodscience.com/index.php/TURJAF/article/view/336emulsionemulsificationfood emulsionsnanoemulsiondouble emulsionemulsifying agent. |
| spellingShingle | Meltem Serdaroğlu Burcu Öztürk Ayşe Kara An Overview of Food Emulsions: Description, Classification and Recent Potential Applications Turkish Journal of Agriculture: Food Science and Technology emulsion emulsification food emulsions nanoemulsion double emulsion emulsifying agent. |
| title | An Overview of Food Emulsions: Description, Classification and Recent Potential Applications |
| title_full | An Overview of Food Emulsions: Description, Classification and Recent Potential Applications |
| title_fullStr | An Overview of Food Emulsions: Description, Classification and Recent Potential Applications |
| title_full_unstemmed | An Overview of Food Emulsions: Description, Classification and Recent Potential Applications |
| title_short | An Overview of Food Emulsions: Description, Classification and Recent Potential Applications |
| title_sort | overview of food emulsions description classification and recent potential applications |
| topic | emulsion emulsification food emulsions nanoemulsion double emulsion emulsifying agent. |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/336 |
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