Food emulsions stability

Dickinson, E., Whyman, R.H., Dalgleish, D.G. (1988). Colloidal properties of model oil-in-water food emulsions stabilized separately by oisi-casein, p-casein and K-casein. In Dickinson, E. (Ed.). Food Emulsions and Foams, London Royal Society of Chemistry, pp. 40-51. 

Very often, the microstructure and the macroscopic states of dispersions are determined by kinetic and thermodynamic considerations. While thermodynamics dictates what the equilibrium state will be, kinetics determine how fast that equilibrium state will be determined. While in thermodynamics the initial and final states must be determined, in kinetics the path and any energy barriers are important. The electrostatic and the electrical double-layer (the two charged portions of an inter cial region) play important roles in food emulsion stability. The Derjaguin-Landau-Verwey-Oveibeek (DLVO) theory of colloidal stability has been used to examine the factors affecting colloidal stability. 

Raymundo, A., Gouveia, L., Batista, A.P., Empis, J., Sousa, L, 2005. Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein. Food Res. Int. 38, 961-965. 

Uses Plasticizer for cellulosics, PS, PVAc modifier for lacquers, hot-melt coating formulations, extrudable plastics film-former, pigment dispersant in cosmetics emulsifier, stabilizer in foods emulsion stabilizer for flavoring oils in nonalcoholic beverages emulsion stabilizer, clouding agent, modifying extender for film-former biopolymers in food-pkg. adhesives... 

Uses Emulsifier for cosmetics, personal care prods emulsifier, emulsion stabilizer, antifoam, flavor enhancer, oil stabilizer in foods emulsion stabilizer for diet spreads aerating agent for icings mold release agent, processing aid, antistat, antifog, lubricant. 

Agar occurs as a cell-wall constituent of the red marine algae Rho ophyceae, from which it is extracted by hot water, and marketed as a dry powder, flakes, or strips. It dissolves in hot water and sets on cooling to a jelly at a concentration as low as 0-5%. Its chief uses are as a solid medium for cultivating micro-organisms, as a thickener, emulsion stabilizer in the food industry and as a laxative. 

D Rousseau. Fat crystals and emulsion stability—a review. Food Res Inter 33(1) 3—14, 2000. 

Littoz F and Mcclements DJ. 2008. Bio-mimetic approach to improving emulsion stability Cross-linking adsorbed beet pectin layers using laccase. Food Hydrocolloids 22(7) 1203-1211. 

An emulsion is a dispersed system of two immiscible phases. Emulsions are present in several food systems. In general, the disperse phase in an emulsion is normally in globules 0.1-10 microns in diameter. Emulsions are commonly classed as either oil in water (O/W) or water in oil (W/O). In sugar confectionery, O/W emulsions are most usually encountered, or perhaps more accurately, oil in sugar syrup. One of the most important properties of an emulsion is its stability, normally referred to as its emulsion stability. Emulsions normally break by one of three processes creaming (or sedimentation), flocculation or droplet coalescence. Creaming and sedimentation originate in density differences between the two phases. Emulsions often break by a mixture of the processes. The time it takes for an emulsion to break can vary from seconds to years. Emulsions are not normally inherently stable since they are not a thermodynamic state of matter. A stable emulsion normally needs some material to make the emulsion stable. Food law complicates this issue since various substances are listed as emulsifiers and stabilisers. Unfortunately, some natural substances that are extremely effective as emulsifiers in practice are not emulsifiers in law. An examination of those materials that do stabilise emulsions allows them to be classified as follows ... 

Because of its gelling ability, carrageenan is widely used as food thickeners and emulsion stabilizers in the food industry and is present in many dairy products including less expensive ice-cream and other dessert products providing a smooth, creamy texture. It is used as a stabilizer in foods, such as chocolate milk. 

Parker, N.S., Properties and functions of Stabilizing Agents in Food Emulsions, CRC Critical Review in Food Science and Nutrition, 25,285 (1987)... 

Benichou, A., Aserin, A., Garti, N. (2002). Protein-polysaccharide interactions for stabilization of food emulsions. Journal of Dispersion Science and Technology, 23, 93-123. 

Dickinson, E. (2008). Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter, 4, 932-942. 

Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydro-colloids, 23, 1473-1482. 

Dickinson, E., Galazka, V.B. (1991). Emulsion stabilization by ionic and covalent complexes of p-lactoglobulin with polysaccharides. Food Hydrocolloids, 5, 281-296. 

Semenova, M., Antipova, A., Belyakova, L., Dickinson, E., Brown, R., Pelan, E., Norton, I. (1999). Effect of pectinate on properties of oil-in-water emulsions stabilized by asi-casein and p-casein. In Dickinson, E., Rodriguez Patino, J.M. (Eds). Food Emulsions and Foams Interfaces, Interactions and Stability, Cambridge, UK Royal Society of Chemistry, pp. 163-175. 

Semenova, M.G., Belyakova, L.E., Polikarpov, Y.N., Antipova, A.S., Dickinson, E. (2009). Light scattering study of sodium caseinate + dextran sulfate in aqueous solution relationship to emulsion stability. Food Hydrocolloids, 23, 629-639. 

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