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Edible Pickering Emulsions and Foams in the Food Industry

Publish Year: 1403
Type: Conference paper
Language: English
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Document National Code:

NCFOODI30_182

Index date: 28 February 2025

Edible Pickering Emulsions and Foams in the Food Industry abstract

The interest of researchers to conduct new research in the field of making food particles as emulsifiers and foamingagents with high performance (anti-allergenic and calorie-free filler) is increasing. The potential of using theseparticles in new multiphase dispersed food systems such as emulsions and foams is very important. Pickeringemulsions can be more practical than conventional emulsions due to their stability and multiple applications. Inaddition, foams produced with particles showed more stability than normal foams. Stabilization of Pickeringemulsions and foams is achieved by using semi-hydrophobic solid particles smaller than air droplets or bubbles.These particles are usually located irreversibly in the interface due to their high binding energy. The stability ofPickering emulsions and foams is influenced by many factors including the nature of the stabilizing particle, waterphase, and oil phase in the emulsion or the foaming particle in the foam. These food-grade particles can bepolysaccharide particles, protein-based particles, complex particles, conjugated biopolymers, bacterial particles,and fat crystals. Considering the wide functions of emulsion and Pickering foams in the food industry, such as:replacing fat, active packaging and improving taste and texture, it can be concluded that the development ofemulsion and Pickering foams in the food industry in order to innovate and increase the quality of the productwith a longer shelf life is progress will be significant.

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Edible Pickering Emulsions and Foams in the Food Industry authors

Fatemeh Sabet Sarvestani

Master's Student, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University,Shiraz, Iran

Fatemeh Ghiasi

Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University,Shiraz, Iran

Mohammad-Taghi Golmakani

Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran