Formation, stability and properties of multilayer emulsions for application in the food industry

The formation of multilayered interfaces around oil droplets in oil-in-water emulsions provides food technologists with a novel means of improving the quality and stability of many food products, as well as the ability to develop novel encapsulation and delivery systems. This article reviews the bas...

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Bibliographic Details
Published in:Advances in colloid and interface science 2006-12, Vol.128, p.227-248
Main Authors: Guzey, Demet, McClements, D. Julian
Format: Article
Language:English
Subjects:
Bridging flocculation
Chemistry
Chitosan - chemistry
Colloidal dispersions
Colloidal state and disperse state
Colloids - chemistry
Depletion flocculation
Drug Delivery Systems
Electrolytes
Electrostatic attraction
Emulsions
Emulsions. Microemulsions. Foams
Environment
Exact sciences and technology
Food Industry
General and physical chemistry
Hydrogen-Ion Concentration
Layer-by-layer deposition
Lipids - chemistry
Multilayer formation
Nanoparticles - chemistry
Oxygen - chemistry
Physical and chemical studies. Granulometry. Electrokinetic phenomena
Polymers
Salts - chemistry
Salts - pharmacology
Solvents - chemistry
Static Electricity
Surface physical chemistry
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Summary:The formation of multilayered interfaces around oil droplets in oil-in-water emulsions provides food technologists with a novel means of improving the quality and stability of many food products, as well as the ability to develop novel encapsulation and delivery systems. This article reviews the basic principles of multilayer emulsion formation, discusses the factors that influence the characteristics of the interfaces formed, and highlights the relationship between interfacial properties and emulsion functionality. Finally, it highlights some potential applications of the multilayer emulsion technology in the food industry for improving the stability of emulsions to environmental stresses or for developing controlled or triggered release systems.
ISSN:0001-8686
1873-3727
DOI:10.1016/j.cis.2006.11.021