Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350019
Type: Artigo
Title: Emulsifier functionality and process engineering: progress and challenges
Author: Costa, Ana Letícia Rodrigues
Gomes, Andresa
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.
Subject: Polissacarídeos
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodhyd.2016.10.012
Address: https://www.sciencedirect.com/science/article/pii/S0268005X16305409
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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