FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 275-282.doi: 10.7506/spkx1002-6630-20200325-373

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Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review

WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia   

  1. (1. College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China; 2. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
  • Online:2021-04-15 Published:2021-05-17

Abstract: Pickering emulsion is an emulsion system based on particle stability. Due to its excellent biocompatibility, Pickering emulsion holds great promise for application in the field of foods such as bioactive substance carriers and fat substitutes. The excellent emulsifying properties and stability of the particles are important for the stability of Pickering emulsions. However, the commonly used natural food-grade particles such as starch, cellulose and protein cannot meet the requirements for stabilizing emulsions. Hence, how to modify the natural materials in order to improve their stability and emulsifying properties is currently a difficult task. This article reviews the stability mechanism of food-grade Pickering emulsions, the commonly used food-grade particles, the methods used to modify them, and the potential applications of food-grade Pickering emulsions, which will provide a reference for the application of food-grade Pickering emulsions in the food industry.

Key words: Pickering emulsions; stability mechanism; emulsifying properties; particle modification

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