Beverage emulsions: Key asects of their formulation and physicochemical stability

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2018
Author
Molet Rodríguez, Anna
Salvia Trujillo, Laura
Martín Belloso, Olga
Suggested citation
Molet Rodríguez, Anna; Salvia Trujillo, Laura; Martín Belloso, Olga; . (2018) . Beverage emulsions: Key asects of their formulation and physicochemical stability. Beverages, 2018, vol. 4, núm. 3, p. 1-10. https://doi.org/10.3390/beverages4030070.
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Abstract
In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems.
URI
http://hdl.handle.net/10459.1/65843
DOI
https://doi.org/10.3390/beverages4030070
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Beverages, 2018, vol. 4, núm. 3, p. 1-10
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cc-by, (c) Molet et al., 2018
Except where otherwise noted, this item's license is described as cc-by, (c) Molet et al., 2018