W/o/w multiple emulsions: A novel trend in functional ice cream preparations?
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 an...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002498 |
| _version_ | 1811264415761170432 |
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| author | Iveta Klojdová Constantinos Stathopoulos |
| author_facet | Iveta Klojdová Constantinos Stathopoulos |
| author_sort | Iveta Klojdová |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T20:02:40Z |
| format | Article |
| id | doaj.art-bbb97112a57a4eb6979ef19bce2dcd5e |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-12T20:02:40Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-bbb97112a57a4eb6979ef19bce2dcd5e2022-12-22T03:18:29ZengElsevierFood Chemistry: X2590-15752022-12-0116100451W/o/w multiple emulsions: A novel trend in functional ice cream preparations?Iveta Klojdová0Constantinos Stathopoulos1Corresponding author.; Czech University of Life Sciences in Prague, Faculty of Agrobiology, Food and Natural Resources, Kamýcká 129, 165 00 Praha-Suchdol, CzechiaCzech University of Life Sciences in Prague, Faculty of Agrobiology, Food and Natural Resources, Kamýcká 129, 165 00 Praha-Suchdol, CzechiaIce 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.http://www.sciencedirect.com/science/article/pii/S2590157522002498Functional ice creamMultiple emulsionsPickering emulsionsManufacture of functional ice creamEncapsulation |
| spellingShingle | Iveta Klojdová Constantinos Stathopoulos W/o/w multiple emulsions: A novel trend in functional ice cream preparations? Food Chemistry: X Functional ice cream Multiple emulsions Pickering emulsions Manufacture of functional ice cream Encapsulation |
| title | W/o/w multiple emulsions: A novel trend in functional ice cream preparations? |
| title_full | W/o/w multiple emulsions: A novel trend in functional ice cream preparations? |
| title_fullStr | W/o/w multiple emulsions: A novel trend in functional ice cream preparations? |
| title_full_unstemmed | W/o/w multiple emulsions: A novel trend in functional ice cream preparations? |
| title_short | W/o/w multiple emulsions: A novel trend in functional ice cream preparations? |
| title_sort | w o w multiple emulsions a novel trend in functional ice cream preparations |
| topic | Functional ice cream Multiple emulsions Pickering emulsions Manufacture of functional ice cream Encapsulation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002498 |
| work_keys_str_mv | AT ivetaklojdova wowmultipleemulsionsanoveltrendinfunctionalicecreampreparations AT constantinosstathopoulos wowmultipleemulsionsanoveltrendinfunctionalicecreampreparations |