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|Title:||Emulsifier functionality and process engineering: progress and challenges|
|Author:||Costa, Ana Letícia Rodrigues|
Andrade, Cristiane Conte Paim de
Cunha, Rosiane Lopes
|Abstract:||The surface-active and stabilizing properties of proteins and polysaccharides have been widely explored in food processing. A number of studies reveal the potential application of these ingredients as food emulsion stabilizers using a wide range of homogenization processes. More recently, new emulsification techniques have gained interest due to their capacity to individually generate droplets with lower polydispersity than high energy conventional methods. However, considering the high number of possible combinations of hydrocolloid types and processes, the following questions can arise: “Can this homogenization process change the structure and functionality of the emulsifier?” and “Is there a most appropriate emulsification process for achieving the desired productivity and emulsion features?” Therefore, this paper provides a brief overview of the structural and functional changes of each emulsifier group under the action of mechanical forces such as shear stress, cavitation and temperature rise. In addition, tools are discussed to determine if there is a most suitable combination of emulsifier-emulsifying process to produce highly stable emulsions based on droplet breakup mechanisms and emulsifying capacity.|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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