High- And Low-energy Emulsifications For Food Applications: A Focus On Process Parameters

dc.creatorSantana R.C.
dc.creatorPerrechil F.A.
dc.creatorCunha R.L.
dc.date2013
dc.date2015-06-25T19:10:08Z
dc.date2015-11-26T14:57:12Z
dc.date2015-06-25T19:10:08Z
dc.date2015-11-26T14:57:12Z
dc.date.accessioned2018-03-28T22:09:04Z
dc.date.available2018-03-28T22:09:04Z
dc.identifier
dc.identifierFood Engineering Reviews. , v. 5, n. 2, p. 107 - 122, 2013.
dc.identifier18667910
dc.identifier10.1007/s12393-013-9065-4
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84877066719&partnerID=40&md5=b23e2f09b2c433fc54f61926ece59da1
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/88453
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/88453
dc.identifier2-s2.0-84877066719
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255609
dc.descriptionHigh-energy emulsification is traditionally used to produce food-grade emulsions. However, energy input, design of the device and the type of surfactant should be carefully evaluated to achieve the desired emulsion properties. The low-energy processes, as spontaneous emulsification and phase inversion temperature, are alternative methods for producing systems with high stability and smaller particle sizes. Nevertheless, the surfactants and cosurfactants frequently used to produce emulsions from the low-energy process are not food grade or require a higher concentration than is allowed in food products. In this review, the characteristics of emulsions produced from low- and high-energy emulsifications, the mechanisms of droplet formation and their stability are reviewed with a particular focus on recent studies addressing the effects of process parameters on the properties of food emulsions. Knowing the principles and limitations of high- and low-energy processes, adequate process conditions and future trends are suggested depending on the system composition and the desired properties of the final product. © 2013 Springer Science+Business Media New York.
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dc.languageen
dc.publisher
dc.relationFood Engineering Reviews
dc.rightsfechado
dc.sourceScopus
dc.titleHigh- And Low-energy Emulsifications For Food Applications: A Focus On Process Parameters
dc.typeArtículos de revistas


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