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Double Emulsions Stabilized by Food Biopolymers

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Abstract

Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein–polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.

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    Eric Dickinson

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Dickinson, E. Double Emulsions Stabilized by Food Biopolymers. Food Biophysics 6, 1–11 (2011). https://doi.org/10.1007/s11483-010-9188-6

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