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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry-X

ISSN

2590-1575

e-ISSN

—

Svazek periodika

16

Číslo periodika v rámci svazku

dec

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

000936512000005

EID výsledku v databázi Scopus

2-s2.0-85138489108