Lipid emulsions

Authors

  • Margaret M. Robins Institute of Food Research, Norwich Research Park, Colney, Norwich. NR4 7UA. U.K.

DOI:

https://doi.org/10.3989/gya.2000.v51.i1-2.404

Keywords:

Droplet size, Emulsions, Functional properties, Lipids, Stability

Abstract


Emulsions are liquid-liquid mixtures with one liquid contained as droplets within the other. The droplets are typically 1mm in diameter, and the properties of the emulsions are very dependent on the droplet structure, which is stabilised by surface-active emulsifier molecules. Most food emulsions are made from the raw ingredients using an homogenisation process to form small droplets. The paper describes methods of measuring droplet size and emulsion stability, and discusses the physical origin of emulsion texture, flavour and appearance.

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Published

2000-04-30

How to Cite

1.
Robins MM. Lipid emulsions. grasasaceites [Internet]. 2000Apr.30 [cited 2023Feb.6];51(1-2):26-34. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/404

Issue

Section

Research