Bridging benchtop research and industrial processed foods: Structuring of model food emulsions

Modern food formulation and processing are shaped by the consumer demands for cheaper, healthier, more palatable and convenient foods. In order to satisfy these ever-increasing demands, food scientists require comprehensive understanding of the structure-function relationship for effective, fit-for-purpose microstructural product design.This review reports on the new approaches in the formulation and processing of model state-of-the-art emulsion-based food products, whose variety of physiochemical and sensory properties are created and controlled by their microstructure. Current know-how on the mechanisms that govern desired food behaviour with emphasis on their advantages, limitations and potential applications are reviewed on examples of model nano, duplex, Pickering, aerated and water-in-water emulsions.

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