Progress in emulsion formulation

José Muñoz; María del Carmen Alfaro; Isabel Zapata

doi:10.3989/gya.2007.v58.i1.10

Authors

José Muñoz Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
María del Carmen Alfaro Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
Isabel Zapata Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla

DOI:

https://doi.org/10.3989/gya.2007.v58.i1.10

Keywords:

Emulsions, Emulsifiers, Polysaccharides, Proteins, Stabilisers, Surfactants

Abstract

This review emphasizes that formulation, along with processing, defines the microstructure of emulsions and therefore their functional properties. Possible components of both the oil and aqueous phases are described as well as their relevant properties concerning emulsions. The general characteristics of low molecular and high molecular weight emulsifiers, which essentially are adsorbed on the oil/water interfaces, are described. Synthetic emulsifiers derived from the oil industry, as well as those stemming from edible raw materials and biotechnological sources are considered. The main steps of the emulsifying mechanism using proteins and the role of synthetic polymers as well as polysaccharides as stabilizers are discussed. In addition, the formation of protein-polysaccharide complexes as a way of optimizing emulsion formulations is analyzed. Finally, this review points out that the progress in emulsion formulation must rely on the product engineering approach, which involves a multidisciplinary methodology.

Downloads

Download data is not yet available.

References

Alamed J, McClements DJ, Decker EA. 2006. Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids. Food Chem. 95, 585-590 doi:10.1016/j.foodchem.2005.01.041

Bais D, Lapasin R. 2003. Studio di matrici polisaccaridiche per emulsioni: interazioni polimero tensioattivo e proprietà reologiche. Riv. Ital. Sostanze Grasse 80, 129-139.

Becher, P. 1985. Enciclopedia of Emulsion Technology, M. Dekker, N.York.

Bengoechea C, Cordobés F, Guerrero, A. 2005. Proteínas de gluten de trigo como agentes emulsionantes en emulsiones concentradas O/W en Velázquez M, Merchán, M (Eds.) Coloides e Interfases, 345-350. Ediciones Universidad de Salamanca. Salamanca.

Bergenstahl, BA, Claesson, PM. 1997. Surface Forces in Emulsions en Friberg SE y Larsson K (Eds.) Food Emulsions 3rd Ed, 141-188, M.Dekker, N.York

Borho K, Polke R, Wintermantel, K, Schubert H, Sommer K. 1991. Produkteigenschaften und Verfahrenstechnik. Chem. Ing. Techn. 63, 792-808. doi:10.1002/cite.330630805

Cabeza C, Alfaro MC, Flores V, Muñoz J. 2002. Influence of the addition of gellan gum on the rheology of low-calorie mayonnaise stabilised with modified starch en Martínez Boza, Guerrero A, Partal P, Franco, JM, Muñoz, J. (Eds.) Progress in Rheology. Theory and Applications. 477-480. Grupo Español de Reología. Sevilla.

Cabeza C, Alfaro MC, Flores V, Muñoz J. 2005. Estabilidad física de emulsiones O/W con bajo contenido en aceite mediante la mezcla de almidón modificado y pectinas de alto metoxilo en Velázquez M, Merchán, M (Eds.) Coloides e Interfases, 371-376. Ediciones Universidad de Salamanca. Salamanca.

Clark, R. 2004. Hydration, the forgotten hydrocolloid property en Williams PA, Phillips, GO. (Eds.) Gums & Stabilisers for the Food Industry 12, 346-353 Royal Society of Chemistry. Cambridge.

Conde-Petit B, Pfirter A, Escher, 1997. Influence of xanthan on the rheological properties of aqueous starchemulsifier systems. Food Hydrocoll 11, 393-399.

Da Silva JAL, Rao MA. 1992. Viscoelastic Properties of Food Hydrocolloid Dispersions en Rao MA. Steffe, JF. (Eds.) Viscoelastic Properties of Foods 285-315. Elsevier, London.

Dickinson E, Stainsby G. 1987. Progress in the Formulation of Food Emulsions and Foams. Food Technol. 45, 75-116

Dickinson E. 1995. Emulsions stabilization by polysaccharides and protein-polysaccharide complexes en A.M. Stephen (Ed.) Food Polysaccharides and their applications. 501-515. Marcel Dekker, New York.

Dickinson E, James JD. 2000. Influence of high-pressure treatment on -lactoglobulin-pectin associations in emulsions and gels. Food Hydrocoll. 14, 365-376. doi:10.1016/S0268-005X(00)00013-8

Dickinson. E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 17, 25-39. doi:10.1016/S0268-005X(01)00120-5

Dickinson E. 2004 Effect of hydrocolloids on emulsion stability en Williams PA, Phillips, GO. (Eds.) Gums & Stabilisers for the Food Industry 12, 394-404. Royal Society of Chemistry. Cambridge.

Evans DF, Wennerström, H. 1994. The Colloidal Domain. Where Physics, Chemistry, Biology and Technology Meet. VCH Publishers, N.York.

Faergemand M and Krog, N. 2003. Using emulsifiers to improve food texture en McKenna BM. (Ed.) Texture in Food. Volume 1: Semi-Solid Foods. 10, 1-35. Woodhead Publishing, Cambridge.

Fernández MA, Alfaro MC, Muñoz J. 2002. Effect of the homogenisation speed on the rheological properties of low-oil content emulsions stabilised by a blend of modified starch and HM-pectin en Martínez Boza, Guerrero A, Partal P, Franco, JM, Muñoz, J. (Eds.) Progress in Rheology. Theory and Applications. 485- 488. Grupo Español de Reología. Sevilla.

Franco JM, Partal P, Ruiz Márquez D, Conde B, Gallegos C. 2000. Influence of pH and protein thermal treatment on the rheology of pea protein-stabilizec emulsions. J. Am. Oil Chem. Soc. 77, 975-983. doi:10.1007/s11746-000-0154-x

Freer EM, Yim KS, Fuller CG, Radke CJ. 2004. Interfacial rheology of globular and flexible proteins at the hexadecane/ water interface: comparison of shear and dilatation deformation J. Phys. Chem. B, 108, 3835-3844. doi:10.1021/jp037236k

Friberg, S, Yang, J. 1996. Emulsion Stability en Sjoblom J. (Ed.) Emulsions and Emulsion Stability, 1-40. Marcel Dekker, New York.

Friberg, S. 1997 Emulsion stability en Friberg SE y Larsson K (Eds.) Food Emulsions 3rd Ed, 1-56, Marcel Dekker, New York.

Friberg, S. 2001. A Few Examples of the Importance of Phase Diagrams for the Properties and Behavior of Emulsions en Sjöblom J. (Ed) Encyclopedic Handbook of Emulsion Technology, 47-58, Marcel Dekker. New York.

Garti N, Benichou, A. 2003. Recent Developments in Double Emulsions for Food Applications en Friberg SE, Larsson K y Sjoblom J.(Eds.) Food Emulsions 4th edition. Revised and Expanded 10, 1-60. Marcel Dekker, NewYork.

Grosberg AY, Khokhlov AR., 1997 Giant Molecules, Academic Press. San Diego.

Gunstone, F.D. 1997a. Fatty Acids and Lipids Structure en Gunstone, FD y Padley FB (Eds.) Lipid technologies and applications, 1-18, Marcel Dekker, New York.

Gunstone, F.D. 1997b. Major Sources of Lipids en Gunstone, FD y Padley FB (Eds.) Lipid technologies and applications, 19-50, Marcel Dekker, New York.

Hill, SE. 1998 Emulsions and Foams en Hill, SE Ledward, DA, Mitchell, J.R. (Eds.) Functional Properties of Food Macromolecules, 302-334, Aspen Publishers Gaithersburg.

Israelachvili, JN. 1992. Intermolecular and Surface Forces. Academic Press, London.

Kim P, Oh DK, Lee JK, Kim SY, Kim JH. 2000. Biological Modification of the Fatty Acid Group in an Emulsan by Supplementing Fatty Acids under Conditions Inhibiting Fatty Acid Biosynthesis, Biosci. Bioengin. 90, 308-312.

Krog NJ. 1997a. Food Emulsifiers and Their Chemical and Physical Properties en Friberg, SE y Larsson K (Eds.) Food Emulsions 3rd Ed, 141-188, Marcel Dekker, New York.

Krog NJ. 1997b Food emulsifiers en Gunstone, FD y Padley FB (Eds.) Lipid technologies and applications, 521-534, Marcel Dekker, New York.

Larsson, K. 1997. Molecular organization of Lipids en Friberg, SE y Larsson K (Eds.) Food Emulsions 3rd Ed, 111-140, Marcel Dekker, New York.

Martínez I; Partal P, Muñoz J, Gallegos C. 2003. Influence of thermal treatment on the flow of starch-based food emulsions. Eur Food Res Technol. 217, 17-22. doi:10.1007/s00217-003-0676-5

McClements, DJ. 2004a. Food emulsions. Principles, Practice and Techniques. 2nd edition. CRC Press, Boca Raton (Florida).

McClements, DJ. 2004b. Protein-stabilized emulsions. Curr. Opin Colloid Interface Sci. 9, 305-313. doi:10.1016/j.cocis.2004.09.003

Mc Clements, 2004c. Role of hydrocolloids as emulsifiers in foods en Williams PA, Phillips, GO. (Eds.) Gums & Stabilisers for the Food Industry 12, 381-393. Royal Society of Chemistry. Cambridge.

Mc Clements, 2005. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir 21, 9777-9785. doi:10.1021/la0512603

Moros JE, Cordobés F, Franco JM, Gallegos C. 2003. Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions. Food Hydrocoll. 17, 199-206. doi:10.1016/S0268-005X(02)00052-8

Moschakis T, Murray BS, Dickinson E. 2005. Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum. J. Colloid Interface Sci. 284, 714-728. doi:10.1016/j.jcis.2004.10.036

Muñoz J, Alfaro MC, Ruiz M, de la Fuente J, Martínez M, Torres DP, Gonçalves, MP. 2004b. Rheological and interfacial properties of tara gum as additive of reducedcalorie mayonnaise en Diogo AC, Alvarenga NB, Canada J, Ferro S. (Eds.) Progress in Rheology of Biological and Synthetic Polymer Systems. 163-168. I. Politec Beja Public.Beja.

Muñoz J, Alfaro MC. 2000. Rheological and phase behaviour of amphiphilic lipids. Grasas y Aceites 51, 6-25.

Muñoz J, Hudson NE, Vélez, G, Alfaro MC, Ferguson J. 2001. Rheological behaviour of spray-dried egg yolk/xanthan gum aqueous dispersions. Rheol Acta 40, 162-175. doi:10.1007/s003970000142

Muñoz J, Zapata I, Alfaro MC, Berjano M, Flores V, de la Fuente J, Ruiz M. 2004 a. Short term ageing of O/W emulsions homogenised in a colloid mill pilot plant: a rheological and laser diffraction study en Diogo AC, Alvarenga NB, Canada J, Ferro S. (Eds.) Progress in Rheology of Biological and Synthetic Polymer Systems. 67-72. I. Politec Beja Public.Beja.

O’Brien RD. 2004. Fats and Oils. Formulating and Processing for Applications. 2nd edition. CRC Press. Boca Raton.

Pascual C, Alfaro MC, Muñoz, J. 1999. Rheology and Physical Stability of Low-Calorie Salad Dressings en Dickinson E, Rodríguez Patino JM. (Eds.) Food Emulsions and Foams. Interfaces, Interactions and Stability. 356-365. Royal Society of Chemistry. Cambridge.

Rampon V, Brossard C, Mouhous-Riou N, Bousscau B, Llamas G, Genot, C. 2004. The nature of the apolar phase influences the structure of the protein emulsifier in oil in water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study. Adv. Colloid Interface Sci. 108-109, 87-94. doi:10.1016/j.cis.2003.10.004

Raymundo A, Empis J, Sousa I, Gallegos C, Franco, JM. 2001. Influencia de la relación proteína de atramuz/tensioactivo en las propiedades de flujo y texturales de emulsiones aceite en agua. Grasas y Aceites 52, 235-240.

Ross-Murphy SB. 1995 a Rheology of Biopolymer Solutions and Gels en Dickinson E. (Ed.) New Physico- Chemical Techniques for the Characterization of Complex Food Systems 139-156, Blackie Academic & Professional, Chapman & Hall, London.

Ross-Murphy SB. 1995 b. Structure-property relationships in food biopolymer gels and solutions. J.Rheol. 39, 1451-1463. doi:10.1122/1.550610

Schubert H, Ax K, Behrend, O. 2003. Product engineering of dispersed systems. Trends in Food Science & Technology 14, 9-16. doi:10.1016/S0924-2244(02)00245-5

Schubert H, Ax K. 2003. Engineering Food Emulsions en McKenna, BM. (Ed). Texture of foods. I: semisolids Shinoda K, Friberg S. 1986.Emulsions & Solubilization, J. Wiley, N.York.

Sikorski ZE, Kolakowska A. 2003. Chemical and Functional Properties of Food Lipids, CRC Press, Boca Raton.

Sjöblom, J. 2001. Encyclopedic Handbook of Emulsion Technology. Marcel Dekker. New York.

St Angelo AJ. 1989 A Brief Introduction to Food Emulsions and Emulsifiers en Charalambous G. and Doxastakis, G. (Eds) Food emulsifiers, 1-8, Elsevier, Amsterdam.

Sworn G. 2004. Hydrocolloids thickeners and their applications en Williams PA, Phillips, GO. (Eds.) Gums & Stabilisers for the Food Industry 12, 13-22. Royal Society of Chemistry. Cambridge.

Tadros, T. 2004. Applications of rheology for assessment and prediction of the long-term physical stability of emulsions. Adv. Colloid Interface Sci. 108-109, 227-258. doi:10.1016/j.cis.2003.10.025

Tadros, T. 2005. Applied Surfactants. Wiley.VCH.Weinheim.

Thomas DJ, Atwell W.A. 1999. Starches Eagan Press Handbook Series. American Association of Cereal Chemists, Inc. St. Paul (Minnesota).

Tolstoguzov, Y.B. 1998 Functional properties of proteinpolysaccharide mixtures en en Hill, SE Ledward, DA, Mitchell, J.R. (Eds.) Functional Properties of Food Macromolecules, 252-277, Aspen Publishers, Gaithersburg.

Vélez G, Alfaro MC, Muñoz, J. 2000. Rheological characterization of protein-polysaccharide interactions in the continuous phase of light salad dressings en Binding D. et al (Eds.) Proc. XIII International Congress on Rheology Vol. 4. 398-400. British Society of Rheology. Glasgow.

Vélez G, Fernandez MA, Muñoz J, Williams PA, English RJ. 2003. The role of hydrocolloids on the creaming of oil in water emulsions. J. Agric. Food Chem. 51, 265-269. doi:10.1021/jf020664n

Vélez, G. Tesis Universidad de Sevilla, 2002. Waltz JY. 2000. Effect of a nonadsorbing polyelectrolyte on colloidal stability: an overview en Mittal, RL, Kumar, P. (Eds) Emulsions, Foams and Thin Films, 381- 397. Marcel Dekker. New York.

Zapata I, Ramos D, Alfaro MC, de la Fuente J, Ruiz M, Muñoz J. 2005. Del emulsionante a la formulación y procesado de emulsiones alimentarias aceite en agua concentradas en Velázquez M, Merchán, M (Eds.) Coloides e Interfases, 351-358. Ediciones Universidad de Salamanca. Salamanca