In this context, natural emulsifiers have emerged as great alternatives to replace their conventional counterparts, namely proteins, polysaccharides, phospholipids and saponins. Moreover, some studies have reported intestinal dysfunctions caused by synthetic emulsifiers. However, consumers’ preferences for healthy, sustainable and natural lifestyle habits have increased worldwide. Synthetic emulsifiers (e.g., Tweens and Spans) are well-known for their ability to form highly stable emulsions. Moreover, they must generate strong repulsive interactions promoting emulsion stability. Effective emulsifiers must be quickly adsorbed at the oil–water interfaces leading to a rapid decrease in the interfacial tension, preventing droplets aggregation. Emulsifiers are food additives acting by forming a physical barrier between the oil and water, enabling their compatibilization. ![]() These systems can be used to encapsulate, protect, and deliver biocompounds, including vitamins, flavors, colorants, and nutraceuticals. Some typical examples include mayonnaise, salad dressings, sauces, milk, ice cream, and sausages. *Address all correspondence to: Introductionįood emulsions are produced from two immiscible liquids (usually oil and water), which in the presence of an emulsifier and by applying an emulsification method, can be dispersed one into another. ![]()
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