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Food Emulsions
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Table of Contents

Context and Background
Emulsion Science and Technology in the Food Industry
General Characteristics of Food Emulsions
Emulsion Properties
Hierarchy of Emulsion Properties
Understanding Food Emulsion Properties
Overview and Philosophy
References

Molecular Characteristics
Introduction
Forces of Nature
Origin and Nature of Molecular Interactions
Overall Intermolecular Pair Potential
Molecular Structure and Organization Is Determined by a Balance of Interaction Energies and Entropy Effects
Thermodynamics of Mixing
Molecular Conformation
Compound Interactions
Computer Modeling of Liquid Properties
Measurement of Molecular Characteristics
References

Colloidal Interactions
Introduction
Colloidal Interactions and Droplet Aggregation
Van der Waals Interactions
Electrostatic Interactions
Steric Interactions
Depletion Interactions
Hydrophobic Interactions
Hydration Interactions
Thermal Fluctuation Interactions
Nonequilibrium Effects
Total Interaction Potential
Measurement of Colloidal Interactions
Prediction of Colloidal Interactions in Food Emulsions
References

Emulsion Ingredients
Introduction
Fats and Oils
Water
Texture Modifiers
Other Food Additives
Factors Influencing Ingredient Selection
References

Interfacial Properties and Their Characterization
Introduction
General Characteristics of Interfaces
Adsorption of Solutes to Interfaces
Interfacial Composition and Its Characterization
Interfacial Structure
Interfacial Tension and Its Measurement
Interfacial Rheology and Its Measurement
Chemical and Biochemical Properties of Interfaces
Practical Implications of Interfacial Phenomena
References

Emulsion Formation
Introduction
Overview of Emulsion Formation
Flow Profiles in Homogenizers
Physical Principles of Emulsion Formation
Homogenization Devices
Factors Influencing Droplet Size
Low-Energy Homogenization Methods
Demulsification
Future Developments
References

Emulsion Stability
Introduction
Thermodynamic and Kinetic Stability of Emulsions
Gravitational Separation
Droplet Aggregation: General Features
Coalescence
Partial Coalescence
Ostwald Ripening
Chemical and Biochemical Stability
References

Emulsion Rheology
Introduction
Rheological Properties of Materials
Measurement of Rheological Properties
Computer Simulation of Emulsion Rheology
Major Factors Influencing Emulsion Rheology
Concluding Remarks and Future Directions
References

Emulsion Flavor
Introduction
Flavor Partitioning
Flavor Release
Emulsion Mouthfeel and Oral Processing
Measurement of Emulsion Flavor
Concluding Remarks and Future Directions
References

Appearance
Introduction
General Aspects of Optical Properties of Materials
Mathematical Modeling of Emulsion Color
Measurement of Emulsion Color
Major Factors Influencing Emulsion Color
Concluding Remarks and Future Directions
References

Gastrointestinal Fate of Emulsions
Introduction
Overview of Emulsion Passage through the GIT
Potential Changes in Emulsion Characteristics
Reasons for Controlling Gastrointestinal Fate of Emulsions
Conclusions and Future Directions
References

Food Emulsions in Practice
Introduction
Milk and Cream
Beverage Emulsions
Dressings
References

Emulsion-Based Delivery Systems
Introduction
Emulsions and Nanoemulsions
Multiple Emulsions
Multilayer Emulsions
Solid Lipid Particles
Filled Hydrogel Particles
Microclusters
Miscellaneous Systems
Summary
References

Characterization of Emulsion Properties
Introduction
Testing Emulsifier Effectiveness
Microstructure and Droplet Size Distribution
Disperse Phase Volume Fraction
Droplet Crystallinity
Droplet Charge
Droplet Interactions
Summary
References
Index

About the Author

David Julian McClements is a professor in the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, particularly the development of food-based structured delivery systems for bioactive components. Dr. McClements received his Ph.D. in Food Science (1989) from the University of Leeds. He then did post-doctoral research at the University of Leeds, University of California, Davis, and University College Cork. His research has been funded by grants from the U. S. Department of Agriculture, National Aeronautics and Space Administration (NASA), National Science Foundation, U.S. Department of Commerce, and the food industry. He is a member of the editorial boards of a number of journals, and has organized workshops, symposia, and conferences in the fields of food colloids, food emulsions, and delivery systems.

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