High internal phase water-in-oil emulsions: Trends and challenges on production and stabilization

Autor(es)

Fonseca, Larissa Ribas ; Santos, Matheus Augusto Silva ; Silva, Thais Jordania ; Santos, Tatiana Porto ; Cunha, Rosiane Lopes

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY; v. N/A, p. 12-pg., 2024-10-10.

Resumo

The replacement of saturated fats is a current trend in the food industry, leading to the search for new strategies that still allow keeping the technological properties of the products. In this view, high internal phase emulsions (HIPEs) have been an attractive alternative for this replacement, especially water-in-oil (W/O) emulsions, as they reduce the total amount of fats, while at the same time maintain high viscosity and texture similar to saturated fats. However, the formation of W/O HIPEs presents several challenges regarding their formation and stability. Herein, we discuss challenges and opportunities regarding the use of W/O HIPEs. By exploring the factors that affect the properties of these systems, we can provide better strategies to stabilize and optimize the structural and rheological properties of W/O HIPEs. Such factors include, for instance, the effect of different compounds with different particular physical properties (i.e., structuring and emulsifying), such as waxes, monoacylglycerols, diacylglycerols, lecithin and polyglycerol polyricinoleate. Therewith, this review aims to provide in-depth insights into the production and stabilization of W/O HIPEs, focusing especially on different compounds, ultimately enhancing emulsion techno-functionality. Schematic overview of the key components used to stabilize the W/O HIPEs. image (AU)

• Processo FAPESP: 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade?
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 20/15929-9 - Desenvolvimento de um microsimulador do intestino delgado para avaliação da digestão in vitro de emulsões
• Beneficiário: Larissa Ribas Fonseca
• Modalidade de apoio: Bolsas no Brasil - Doutorado