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CC BY-NC-ND V4.0, Open Access
Journal article
W/o/w multiple emulsions: A novel trend in functional ice cream preparations?
Food Chemistry: X, Vol.16, 100451
2022
PMID: 36185104
Abstract
Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.
Details
- Title
- W/o/w multiple emulsions: A novel trend in functional ice cream preparations?
- Authors/Creators
- Iveta Klojdova - Czech University of Life Sciences PragueConstantinos Stathopoulos - Murdoch University, Food Futures Institute
- Publication Details
- Food Chemistry: X, Vol.16, 100451
- Publisher
- Elsevier Ltd.
- Number of pages
- 7
- Grant note
- 952594 / European Union?s Horizon 2020 Research and Innovation Program; Horizon 2020
- Identifiers
- 991005715169007891
- Copyright
- © 2022 The Authors.
- Murdoch Affiliation
- Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.553 Protein-Stabilized Emulsions
- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- ESI research areas
- Chemistry