Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

David Julian McClements, Long Bai, Cheryl Chung

Research output: Contribution to journalReview Articlepeer-review

156 Citations (Scopus)

Abstract

Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. Increased utilization of natural emulsifiers in food products may lead to a healthier and more sustainable food supply. However, more research is needed to identify, isolate, and characterize new sources of commercially viable natural emulsifiers suitable for food use.

Original languageEnglish
Pages (from-to)205-236
Number of pages32
JournalANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Volume8
DOIs
Publication statusPublished - 28 Feb 2017
MoE publication typeA2 Review article in a scientific journal

Keywords

  • Biosurfactants
  • Phospholipids
  • Pickering stabilization
  • Polysaccharides
  • Proteins

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