Food emulsions and foams: Stabilization by particles

Recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described. Ongoing research in this highly active field is providing insight into (i) the molecular factors controlling particle wettability and adsorption, (ii) the structural and mechanical properties of particle-laden liquid interfaces, and (ii) the stabilization mechanisms of particle-coated droplets and bubbles. There is much potential for exploiting the emerging knowledge in new food product applications. The preparation of cheap and effective colloidal particles based on food-grade ingredients, especially proteins, is the key technological challenge.

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