FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (23): 284-293.doi: 10.7506/spkx1002-6630-20201020-187

• Reviews • Previous Articles     Next Articles

Progress in Research on Functional Properties of Natural Small Molecule Emulsifiers in Oil-in-Water Emulsions and Their Interactions with Other Emulsifiers

WU Feiyang, GU Yue, MA Mingyang, JIANG Shujuan, QIAN Fang, MU Guangqing, LENG Youbin, ZHU Xuemei   

  1. (1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116038, China; 2. Heilongjiang Feihe Dairy Co., Ltd., Qiqihar 164899, China)
  • Online:2021-12-15 Published:2021-12-29

Abstract: Oil-in-water emulsions are used as an important component of foods, health products, and medical products. Single or mixed emulsifiers have an important influence on the formation, stability and functional properties of oil-in-water emulsions. Nowadays, consumers’ concerns about health and environmental protection have prompted food producers to use natural ingredients instead of synthetic ones. This article reviews the physical and chemical properties of small molecule natural emulsifiers with potential applications in the food industry, discusses their impact on emulsion stability and their applications in the food industry, and reviews the use of mixed emulsifiers in emulsions with special reference to the nature and mechanism of the interaction between phospholipids and other emulsifiers. Finally, the effects of mixed emulsifiers on the functional properties of emulsions are summarized including antioxidant activity, antibacterial activity and gastrointestinal digestibility. We hope that this review can provide a theoretical reference for developing emulsion products and screening various single emulsifiers and their combinations.

Key words: emulsions; phospholipids; natural small molecule emulsifiers; mixed emulsifiers; stability

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