Beverage emulsions: Key asects of their formulation and physicochemical stability

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2018Suggested 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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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.
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Beverages, 2018, vol. 4, núm. 3, p. 1-10European research projects
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