W/o/w multiple emulsions: A novel trend in functional ice cream preparations?

Authors :: Klojdová I
Stathopoulos C
Source :: Food chemistry: X [Food Chem X] 2022 Sep 21; Vol. 16, pp. 100451. Date of Electronic Publication: 2022 Sep 21 (Print Publication: 2022).
Publication Year :: 2022
Abstract: Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.<br />Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (© 2022 The Authors.)