Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

Abstract

The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.

Desenvolvimento e caracterização físico-química, microbiológica e sensorial de bebida láctea fermentada elaborada com diferentes estabilizantes/espessantes

“…A incorporação de biopolímeros, especialmente proteínas e hidrocolóides, representa uma das estratégias mais comuns utilizados para estabilizar emulsões alimentares (MCCLEMENTS, 2007;DICKINSON, 2009). Alguns dos ingredientes que acrescidos ao leite aumentam a firmeza do iogurte são: o leite em pó integral ou desnatado, soro ou concentrado proteico do soro de queijo, caseinato, amido modificado, pectina, gelatina e gomas (DANNENBERG; KESSLER, 1988).…”

“…Os hidrocolóides têm sido amplamente utilizados na estabilização estrutural de produtos lácteos fermentados (KOKSOY; KILIC, 2004), geralmente atuam através do aumento da viscosidade ou formando uma rede de gel dentro da fase de dispersão; atrasando assim os processos de instabilidade e agem como uma estruturação, espessamento e agente estabilizante no meio aquoso (MCCLEMENTS, 2007;DICKINSON, 2009). O amido, um dos agentes espessantes mais amplamente utilizados na indústria, pode melhorar as características de determinados alimentos em relação a sinérese e a consistência (MALI et al, 2003).…”

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

“…The diameter of the oil phase in the emulsion increased with the oil load increase, as well as with the increase in the two combinations of influential factors -alginate/olive oil and homogenization rate/olive oil. Equation (8) showed that in order to achieve good emulsification the appropriate alginate and oil phase concentrations could not exceed a certain value. Interestingly, the model (8) showed that the homogenization rate could not exceed a certain limit as well (although it was not within the range of variation), since this also reduces the stability of the emulsion.…”

“…Equation (8) showed that in order to achieve good emulsification the appropriate alginate and oil phase concentrations could not exceed a certain value. Interestingly, the model (8) showed that the homogenization rate could not exceed a certain limit as well (although it was not within the range of variation), since this also reduces the stability of the emulsion. To a certain extent Cstability model data was contrary to the microscopic pictures, as best emulsification was obtained in variant 6 in which the alginate concentration and the homogenization rate were at the upper level and the oil phase concentration was at the lower level.…”

“…The obtained data showed that the stability of the emulsion increased with the increase in the ESt (stability) value (Dłużewska et al, 2004;McClements, 2007;Reineccius, 1994).…”