TY - JOUR
T1 - W/o/w multiple emulsions
T2 - A novel trend in functional ice cream preparations?
AU - Klojdová, Iveta
AU - Stathopoulos, Constantinos
N1 - Funding Information:
This research was funded by European Union’s Horizon 2020 Research and Innovation Program under grant agreement No. 952594 (ERA Chair project DRIFT-FOOD).
Funding Information:
This research was funded by European Union's Horizon 2020 Research and Innovation Program under grant agreement No. 952594 (ERA Chair project DRIFT-FOOD).
Publisher Copyright:
© 2022 The Authors
PY - 2022/12/30
Y1 - 2022/12/30
N2 - Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.
AB - Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.
KW - Encapsulation
KW - Functional ice cream
KW - Manufacture of functional ice cream
KW - Multiple emulsions
KW - Pickering emulsions
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U2 - 10.1016/j.fochx.2022.100451
DO - 10.1016/j.fochx.2022.100451
M3 - Review article
AN - SCOPUS:85138489108
SN - 2590-1575
VL - 16
JO - Food Chemistry: X
JF - Food Chemistry: X
M1 - 100451
ER -