Abstract: This study aimed to investigate the effects of ultra-high hydrostatic pressure on the overrun, texture, viscosity and destabilization of foamed food emulsification. The results showed that the ultra-high hydrostatic pressure affects little on the overrun, which increases with the pressure increasing. The texture, viscosity and destabilization are changed significantly by the ultra-high hydrostatic pressure processing. The size and shape of foam of the food emulsification are also changed.

Key words: ultra-high hydrostatic pressure, food emulsion, foam, stability