Classification and Uses of Emulsions in Food and Agro Applications

Sundarraj, Antony Allwyn; Ranganathan, Thottiam Vasudevan

doi:10.1007/978-3-030-19416-1_9

Antony Allwyn Sundarraj² &
Thottiam Vasudevan Ranganathan³

1529 Accesses
1 Citations

Abstract

Emulsions are partially produced in the structures of many natural and artificial (processed) foods. In general, “emulsion” is defined as a structure formed through the dispersion of one or two immiscible liquids within the other in the form of small drops. Emulsion-based delivery systems can offer many possible benefits for incorporating essential oils such as omega-3 (ω-3) into foods and beverages. There are also many terms available to describe the different types of emulsions and it is very important to define and clarify these terms as “oil/water”, “micro”, “macro” and “nano” and “suspo” emulsions. This review can provide a general description of the general terms of the types of emulsion, the role of various emulsifying agents and the possible application of emulsions in various sectors of the food and agricultural industry.

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Acknowledgements

The authors would like to thank the management, Sri Shakthi Institute of Engineering and Technology, Coimbatore, TamilNadu, India.

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Department of Food Technology, Sri Shakthi Institute of Engineering and Technology, Coimbatore, India
Antony Allwyn Sundarraj
Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, India
Thottiam Vasudevan Ranganathan

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Antony Allwyn Sundarraj
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Thottiam Vasudevan Ranganathan
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Correspondence to Antony Allwyn Sundarraj .

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Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina
Tomy J. Gutiérrez

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Sundarraj, A.A., Ranganathan, T.V. (2019). Classification and Uses of Emulsions in Food and Agro Applications. In: Gutiérrez, T. (eds) Polymers for Agri-Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-030-19416-1_9

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DOI: https://doi.org/10.1007/978-3-030-19416-1_9
Published: 02 August 2019
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-19415-4
Online ISBN: 978-3-030-19416-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

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