Emulsions: Micro and Nano-emulsions and their Applications in Industries – A Mini–Review
Journal Title: International Journal of Agriculture Innovations and Research - Year 2018, Vol 7, Issue 1
Abstract
Emulsions are showing rising application in food processing industries because of their unique physicochemical and functional properties. There are wider ranges of food products where emulsions are used to encapsulate, deliver, and protect food components such as oil-soluble flavors, vitamins, colorants, preservatives, and other bioactive ingredients. It has ability to promote the product physicochemical properties like texture, taste, and other sensory attributes. For example coloring and flavoring strength and process ability. This review describes the emulsions, Types of emulsions, Stability, Membrane emulsification and applications of emulsions in food industry.
Authors and Affiliations
Wedad Q. AL- Bukhaiti, et al.
Keywords
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