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Guidelines for Processing Emulsion-Based Foods

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Food Emulsifiers and Their Applications

Abstract

Emulsions are dispersions of one liquid into the second immiscible liquid in the form of fine droplets. Emulsions can be classified as either oil-in-water or water-in-oil emulsions depending on whether oil or water is the dispersed phase. Milk, cream and sauces are some examples of oil-in-water emulsions whereas butter and margarine are examples of water-in-oil emulsions. This chapter discusses the physical principles that are involved in the formation and stability of food emulsions. Prediction of droplet size distribution for food emulsions that are formed in colloid mill (predominantly by shear) and high pressure homogenizer (predominantly by turbulence) in terms of operating conditions in these equipments is discussed. The fluid mechanics of droplet breakage and coalescence in shear and turbulence are discussed and applied to the formation of food emulsions and to the prediction of drop size. The role of proteins and surfactants on the stability of emulsions is discussed. The effect of interfacial dilatational and shear elasticity on thin film stability and drop coalescence is described. Some recent results of a new technique, layer by layer deposition, to improve the shelf life of emulsions by using alternate layers of proteins and polysaccharides is presented. Thermodynamics and phase behavior of microemulsions and its application to food is discussed.

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Notes

  1. 1.

    The droplet size needs to be as small as possible in order to reduce the rate of creaming as well as Brownian collisions so as to minimize coarsening due to coalescence.

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Authors and Affiliations

  1. Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN, USA

    Ganesan Narsimhan & Ning Xiang

  2. Dupont Nutrition and Health, St. Louis, MO, USA

    Zebin Wang

  3. Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China

    Ning Xiang

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  1. Ganesan Narsimhan
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  2. Zebin Wang
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  3. Ning Xiang
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Correspondence to Ganesan Narsimhan .

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Editors and Affiliations

  1. Cheetahtech International, LLC, Port Saint Lucie, FL, USA

    Gerard L. Hasenhuettl

  2. Department of Food Science, University of Wisconsin, Madison, WI, USA

    Richard W. Hartel

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Narsimhan, G., Wang, Z., Xiang, N. (2019). Guidelines for Processing Emulsion-Based Foods. In: Hasenhuettl, G., Hartel, R. (eds) Food Emulsifiers and Their Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-29187-7_15

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