W/o/w multiple emulsions: A novel trend in functional ice cream preparations?

被引：11

作者：

Klojdova, Iveta ^{[1
]}

Stathopoulos, Constantinos ^{[1
]}

机构：

[1] Czech Univ Life Sci Prague, Fac Agrobiol Food & Nat Resources, Kamycka 129, Praha Suchdol 16500, Czech Republic

来源：

FOOD CHEMISTRY-X | 2022年 / 16卷

基金：

欧盟地平线“2020”;

关键词：

Functional ice cream; Multiple emulsions; Pickering emulsions; Manufacture of functional ice cream; Encapsulation; PICKERING EMULSIONS; RHEOLOGICAL PROPERTIES; SENSORY PROPERTIES; FOOD; WATER; OIL; STABILITY; MIX; CRYSTALLIZATION; MICROSTRUCTURE;

D O I：

10.1016/j.fochx.2022.100451

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.

引用

页数：7

共 120 条

[1]

Abbas Syed Q, 2018, J NUTR HLTH FOOD ENG, V8, DOI [10.15406/&jnhfe.2018.08.00305, DOI 10.15406/&JNHFE.2018.08.00305]

[2] Challenges towards characterization and applications of a novel hydrocolloid: Persian gum [J].

Abbasi, Soleiman .

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2017, 28 :37-45

[3] A review of recent progress on high internal-phase Pickering emulsions in food science [J].

Abdullah ;

Weiss, Jochen ;

Ahmad, Talha ;

Zhang, Cen ;

Zhang, Hui .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 106 :91-103

[4]

Akalin A. S., 2008, MILCHWISSENSCHAFT, V63

[5] Application and functions of fat replacers in low-fat ice cream: A review [J].

Akbari, Mehdi ;

Eskandari, Mohammad Hadi ;

Davoudi, Zahra .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 86 :34-40

[6] New approach for yoghurt and ice cream production: High-intensity ultrasound [J].

Akdeniz, Vildan ;

Akalin, A. Sibel .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 86 (392-398) :392-398

[7] Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors [J].

Alhajj, Maria J. ;

Montero, Nicolle ;

Yarce, Cristhian J. ;

Salamanca, Constain H. .

COSMETICS, 2020, 7 (04) :1-19

[8] The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream [J].

Amador, Julia ;

Hartel, Rich ;

Rankin, Scott .

JOURNAL OF FOOD SCIENCE, 2017, 82 (08) :1851-1860

[9]

[Anonymous], 2011, FAM MED PRIM CARE RE, V13

[10] The effect of whippy cream adding on the quality of frozen soyghurt as symbiotic ice cream [J].

Aritonang, Salam N. ;

Roza, Elly ;

Rossi, Evy .

1ST INTERNATIONAL CONFERENCE ON ANIMAL PRODUCTION FOR FOOD SUSTAINABILITY, 2019, 287

← 1 2 3 4 5 6 7 8 9 10 →