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... according to new research published in food hydrocolloids, including enzyme-modified sugar beet pectin in a whey-protein stabilised emulsion made the emulsions more stable to a variety of challenges, including changes in ph, thermal processing, or freezing ... “the improved stability of emulsions was mainly attributed to the stable absorption on the surface resisting attractive interactions between the droplets,” report scientists from the china agricultural university in beijing and the japan international research center for agricultural sciences ... emulsion science emulsions – a mix of two unblendable liquids like oil and water – are stabilised by the addition of emulsifiers such as protein

... the new technology, which was developed in collaboration between san-ei gen and phillips hydrocolloid research ltd, uk, is said to produce consistent high performance in terms of shelf life extension of flavour and colour emulsions, even when it is used at lower concentration than conventional gum arabic, and provides increased emulsion stability under stress conditions

... to produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research ... “despite their stabilising effect on o/w emulsions, the addition of different hydrocolloids modify not only their rheological behaviour but also flavour release and sensory perception mechanisms in different ways,” said the researchers, led by sara bayarri ... emulsions the authors noted that emulsions represent an important category of food products, including ice creams, margarines, sauces, spreads or some dairy drinks ... however, one of the greatest problems is that emulsions are thermodynamically unstable and tend to break during certain processing operations (such as heat treatment, mechanical deformation, freezing, etc ... however, changes to emulsion composition by varying fat and stabilizer, both in type and concentration, can lead to emulsions with different physical and sensory properties, which in turn may influence consumers’ acceptance ... “fat has an effect on aroma release, modifying the qualitative, quantitative and temporal flavour profile of foods … fat has also an influence on the emulsion texture, impacting on creaminess, smoothness or fattiness perception which may modify how flavour is perceived in emulsions during their oral processing,” said bayarri and co-workers

... in addition to heat treatment, the influence of ph and the emulsifying process were evaluated on oil-in-water emulsions stabilized by collagen fibre

... writing in the journal food chemistry, the authors said that until now, techniques have relied on heat-setting techniques to produce gelled emulsions, but noted that heat treatment of the emulsion limited the uses of the gels, due to the heat sensitivity of certain bioactive food ingredients ... “protein-stabilized emulsions are systems of great importance to the food industry … this kind of novel gel-like emulsion might exhibit great potential and be applicable in food formulations …[as a] carrier for heat-labile and active ingredients,” said the authors, led by dr fu liu from the department of food science and technology at the south china university of technology ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... liu and colleagues said that compared with emulsions, emulsion gels have more potential when applied as the carriers for bioactive compounds in functional foods, due to their controlled release profiles and improved oxidative stability ... they noted that whey protein-stabilized emulsions can be transformed into emulsion gels, through heat treatment, and acidification with glucono-delta-lactone (gdl) however dr liu and co workers noted that the heat setting process may not be suitable for many forms of bioactive compounds ... they added that a recently developed novel cold setting technique has been recently reported to produce gel-like emulsions from whey protein concentrate at ambient temperatures

... and the goal of their study, they continued, was to investigate the use of emulsions as sample preparation for routine determination of sodium, potassium , calcium, magnesium, iron and zinc in chocolate using the faas method ... as the challenges and main requirements for emulsion application in atomic spectrometry involve the attainment of stable emulsions with low viscosity, the proposed method including emulsification and subsequent metal determination for faas fulfilled these requisites and proved to be sensitive, reproducible, simple, and economical, they added

... salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research ... the study investigating the role of salt in the digestion of lipid emulsions suggests that the addition of sodium chloride in emulsified fats leads to a reduction in electrostatic repulsion between lipid particles, thus increasing to the formation of ‘bridged’ lipid clusters ... study details the researchers prepared oil-in-water emulsions using three per cent either soybean oil, corn oil, olive oil and lard

david peters, head of business development at swedish life sciences firm biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities. he explains that biovelop’s promoat ingredient has broken new ground in the form of a tasteless, colourless white powder produced via a patented process, and insists that it has a wide variety of uses in food, drink and supplement sectors that oat-based beta glucans previously struggled to break into, due to negative perceptions regarding mouth feel, colour and taste.

... its offering of spray dried emulsions includes creamers for use in hot beverages and soups, and fat powders for use in bakery pre-mixes and other baked goods that are stored at ambient temperatures

... the company offers a unique product portfolio ranging from flavours and emulsions, natural colours and health ingredients, compounds, fruit preparations, alcoholic and non-alcoholic bases, dairy bases, malt and cereal bases to sweetening systems