W/o/w multiple emulsions: A novel trend in functional ice cream preparations?

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3AN0000106" target="_blank" >RIV/60460709:41210/22:N0000106 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S2590157522002498" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2590157522002498</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fochx.2022.100451" target="_blank" >10.1016/j.fochx.2022.100451</a>

Result language
angličtina
Original language name
W/o/w multiple emulsions: A novel trend in functional ice cream preparations?
Original language 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.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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