Food structure development in emulsion systems

Research output: Chapter in Book/Report/Conference proceedingChapter

Colleges, School and Institutes

External organisations

  • Nestlé Product Technology Centre


A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).


Original languageEnglish
Title of host publicationHandbook of Food Structure Development
EditorsFotis Spyropoulos, Aris Lazidis, Ian T. Norton
Publication statusPublished - 31 Oct 2019

Publication series

NameFood Chemistry, Function and Analysis
ISSN (Print)2398-0656
ISSN (Electronic)2398-0664

ASJC Scopus subject areas