Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
Annu Rev Food Sci Technol. 2010;1:241-69. doi: 10.1146/annurev.food.080708.100722.
The food industry has used emulsion science and technology for many years to create a diverse range of food products, such as milk, cream, soft drinks, nutritional beverages, dressings, mayonnaise, sauces, dips, deserts, ice cream, margarine, and butter. The majority of these food products are conventional oil-in-water (O/W) or water-in-oil (W/O) type emulsions. Recently, there has been increasing interest within the food industry in either improving or extending the functional performance of foods using novel structured emulsions. This article reviews recent developments in the creation of structured emulsions that could be used by the food and other industries, including nanoemulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. These structured emulsions can be produced from food-grade [generally recognized as safe (GRAS)] ingredients (e.g., lipids, proteins, polysaccharides, surfactants, and minerals), using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential applications of each type of structured emulsion system are discussed.
食品工业多年来一直利用乳液科学和技术来创造各种食品，如牛奶、奶油、软饮料、营养饮料、调味料、蛋黄酱、酱汁、蘸料、甜点、冰淇淋、人造黄油和黄油。这些食品大多数是传统的油包水（O/W）或水包油（W/O）型乳液。最近，食品行业越来越有兴趣使用新型结构化乳液来改善或扩展食品的功能性能。本文综述了用于食品和其他行业的结构化乳液的最新发展，包括纳米乳液、多重乳液、多层乳液、固体脂质颗粒和填充水凝胶颗粒。这些结构化乳液可以使用食品级（通常被认为是安全的（GRAS））成分（例如脂质、蛋白质、多糖、表面活性剂和矿物质），通过简单的加工操作（例如混合、均化和热处理）来生产。讨论了每种结构化乳液体系的结构、生产、性能和潜在应用。
