Beverage emulsions: Recent developments in formulation, production, and applications

被引：281
作者：
Piorkowski, Daniel T. [1 ]
McClements, David Julian [1 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
来源：
FOOD HYDROCOLLOIDS | 2014年 / 42卷
基金：
美国农业部;
关键词：
Beverages; Soft drinks; Nutraceuticals; Flavors; Emulsions; Nanoemulsions; IN-WATER EMULSIONS; POLYUNSATURATED FATTY-ACIDS; PROTEIN-STABILIZED EMULSIONS; SUGAR-BEET PECTIN; BETA-CAROTENE; VITAMIN-E; PHYSICAL STABILITY; PHASE INVERSION; WHEY-PROTEIN; DETERIORATION MECHANISM;
D O I：
10.1016/j.foodhyd.2013.07.009
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Soft drinks are one of the most widely consumed and profitable beverages in the world. This review article focuses on the utilization of emulsion science and technology for the fabrication of soft drinks by the beverage industry. A brief overview of the various high and low energy methods available for preparing this type of beverage emulsions is given, as well as a discussion of the functional ingredients used to formulate these systems, including oil phases, emulsifiers, weighting agents, ripening inhibitors, and thickening agents. The influence of droplet characteristics on the physicochemical and sensory properties of beverage emulsions is reviewed, with special focus on their influence on product stability. Finally, we discuss recent developments in the soft drinks area, including fortification with vitamins, reduced calorie beverages, and "all-natural" products. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：5 / 41
页数：37
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