Journal ArticleDOI
Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)
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In this paper, the authors compared the effectiveness of Q-Naturale® for forming and stabilizing emulsions with a synthetic surfactant (Tween 80) that is widely used in the food industry and examined the influence of homogenization pressure, number of passes, and emulsifier concentration on the particle size produced.About:
This article is published in Food Hydrocolloids.The article was published on 2013-03-01. It has received 300 citations till now. The article focuses on the topics: Pulmonary surfactant & Quillaja.read more
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
TL;DR: The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles.
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Improving emulsion formation, stability and performance using mixed emulsifiers: A review.
TL;DR: The physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties is reviewed, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics, which should facilitate the selection of combinations of emulsifier that will have improved performance in emulsion-based products.
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Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.
TL;DR: 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.
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Beverage emulsions: Recent developments in formulation, production, and applications
TL;DR: Recent developments in the soft drinks area are discussed, including fortification with vitamins, reduced calorie beverages, and “all-natural” products.
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Progress in natural emulsifiers for utilization in food emulsions
TL;DR: A review of recent studies on the identification, characterization, and utilization of natural food-grade emulsifiers, such as proteins, polysaccharides, phospholipids, and saponins, can be found in this paper.
References
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Book
Intermolecular and surface forces
TL;DR: The forces between atoms and molecules are discussed in detail in this article, including the van der Waals forces between surfaces, and the forces between particles and surfaces, as well as their interactions with other forces.
Book
Food Emulsions: Principles, Practice, and Techniques
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Book
Physical chemistry of foods
TL;DR: In this paper, the SI rules for notation for SI units are discussed. But the SI Units System is not defined. And the SI Rule for Notation for SI Quantities is not discussed.
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Protein-stabilized emulsions
TL;DR: In this article, the influence of solution composition (pH, ionic strength, sugars, polyols, surfactants, biopolymers) and environmental stresses (heating, chilling, freezing, drying) on the stability of globular protein stabilized emulsions was investigated.
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Principles of emulsion formation
TL;DR: In this paper, the roles of the surfactant are considered, i.e. lowering the interfacial tension and preventing recoalescence, in relation to the time scales of various processes occurring.