Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications.
Foaming agents
fat replacers
foam stability
hydrocolloids
pickering stabilizers
Journal
Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818
Informations de publication
Date de publication:
14 Dec 2023
14 Dec 2023
Historique:
medline:
14
12
2023
pubmed:
14
12
2023
entrez:
14
12
2023
Statut:
aheadofprint
Résumé
Lipid-based foam systems (LBFs) have grown in popularity recently because of their effectiveness and potential uses. As a result, in order to stabilize them, considerable work has been put into developing more biodegradable and environmentally friendly materials. However, the use of natural stabilizing agents has been constrained due to a lack of thorough knowledge of them. This review offers insightful data that will encourage more studies into the development and use of LBFs. Emulsifiers or gelling agents, as well as new preparation and characterization methods, can be used to increase or prolong the functional performance of LBFs. Special emphasis has been given on the connections between their structures and properties and expanding the range of industries in which they can be applied. In conclusion, it is crucial to gain a deeper understanding of the preparation mechanisms and influencing factors in order to improve the quality of foam products and create novel LBFs.
Identifiants
pubmed: 38095599
doi: 10.1080/10408398.2023.2281622
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM