Formulation of emulsions

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Abstract

In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, flavor, nutrition, and stability. Commonly encountered thickeners and emulsifiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.

Original languageEnglish
Title of host publicationEngineering Aspects of Food Emulsification and Homogenization
EditorsMarilyn Rayner, Petr Dejmek
PublisherCRC Press
Pages51-100
Number of pages50
ISBN (Electronic)9781466580442
ISBN (Print)9781466580435
DOIs
Publication statusPublished - 2015 Jan 1

Subject classification (UKÄ)

  • Food Engineering

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