Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

Solid particles of nanoscale and microscale dimensions are becoming recognized for their potential application in the formulation of novel dispersed systems containing emulsified oil or water droplets. This review describes developments in the formation and properties of food-grade emulsion systems based on traditional edible dispersed particles (fat crystals), commercial nanoparticles (silica nanoparticles), and novel particles of biological origin (starch microparticles, chitin nanocrystals). The special features characterizing the properties of particle-stabilized droplets are highlighted in comparison with those of conventional protein-stabilized emulsions. Complexities arising from synergistic interactions of particles with other surface-active ingredients are discussed.

► Novel nano/microparticle stabilizers of biological origin are described.
► Particle-stabilized emulsions possess excellent coalescence stability.
► Pickering stabilization by fat crystals is more effective than network stabilization.
► Particle-stabilized emulsions have different properties from protein-stabilized emulsions.