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Food Grade Pickering Emulsion: A Review

LI Haiming1, YANG Sheng1, WEI Hewen2, QUE Fei3, XU Guangwei2, DONG Xiaowei2, ZHANG Hui1,*, FENG Fengqin1   

  1. 1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
    2. Jinhua Measurement and Test Institute for Quality and Technique Supervision, Jinhua 321000, China;
    3. Department of Applied Technology, Zhejiang Economic and Trade Polytechnic, Hangzhou 310018, China
  • Online:2015-10-15 Published:2015-10-20

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Abstract:

Pickering emulsions stabilized by nano/microparticles have gained considerable attention due to their remarkable
properties such as high stability with respect to coalescence, Ostwald ripening and their potential applications in the food
industry. This paper elucidates the relationships between the basic properties of Pickering particles and emulsion stability
based on the stability mechanism, as well as the effects of environmental factors including temperatures, pH and salt
concentration on emulsion stability. Meanwhile, the latest progress in the preparation of food grade Pickering particles and
the application of emulsions based on these particles is reviewed, aiming to promote the development and application in the
food industry of Pickering emulsion.

Key words: Pickering emulsion, nanoparticles, particle-stabilized, delayed release, delivery model

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