This review presents information about stability, rheological properties, droplet size and emulsification method of oil-water emulsions used for microencapsulation in the food industry.
📌 3 Key Takeaways
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Objective & Hypothesis:In production of emulsion based microencapsulated powders, some properties such as emulsion stability, rheology, emulsion droplet size and distribution have direct influences on final quality of powder.
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Key Findings & Data:In production of emulsion based microencapsulated powders, some properties such as emulsion stability, rheology, emulsion droplet size and distribution have direct influences on final quality of powder.
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Conclusion & Impact:This review presents information about stability, rheological properties, droplet size and emulsification method of oil-water emulsions used for microencapsulation in the food industry.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In production of emulsion based microencapsulated powders, some properties such as emulsion stability, rheology, emulsion droplet size and distribution have direct influences on final quality of powder. This review presents information about stability, rheological properties, droplet size and emulsification method of oil-water emulsions used for microencapsulation in the food industry.
Özet
Emülsiyon bazlı mikroenkapsüle ürünlerin üretiminde, emülsiyonun stabilitesi, reolojik özellikleri, damlacık boyutu ve dağılımı son toz ürünün kalitesini doğrudan etkilediği için bu derlemede, gıda endüstrisinde kullanılan mikroenkapsülasyon amaçlı yağ-su emülsiyonlarının; stabilitesi, reolojik özellikleri ve damlacık boyutu ve emülfikasyon yöntemleri hakkında bilgi sunulmaktadır.
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Cite This Article
KOÇ, M., KAYMAK, F. E., GÜNGÖR, Ö., ZUNGUR, A. (2022). Emulsions Properties and Effect of Emulsification Conditions on Microencapsulation of Aroma and Oil. Akademik Gıda, Cilt: 11 - Sayı: 2, 116–124. https://ajindex.com/articles/432847
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