Beverage emulsions: Recent developments in formulation, production, and applications

Soft drinks are one of the most widely consumed and profitable beverages in the world. This review article focuses on the utilization of emulsion science and technology for the fabrication of soft drinks by the beverage industry. A brief overview of the various high and low energy methods available...

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Bibliographic Details
Published inFood hydrocolloids Vol. 42; pp. 5 - 41
Main Authors Piorkowski, Daniel T., McClements, David Julian
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 15.12.2014
Subjects
Beverages
Emulsions
Flavors
Nanoemulsions
Nutraceuticals
Soft drinks
Flavors
Nanoemulsions
Emulsions
Beverages
Soft drinks
Nutraceuticals
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Summary:Soft drinks are one of the most widely consumed and profitable beverages in the world. This review article focuses on the utilization of emulsion science and technology for the fabrication of soft drinks by the beverage industry. A brief overview of the various high and low energy methods available for preparing this type of beverage emulsions is given, as well as a discussion of the functional ingredients used to formulate these systems, including oil phases, emulsifiers, weighting agents, ripening inhibitors, and thickening agents. The influence of droplet characteristics on the physicochemical and sensory properties of beverage emulsions is reviewed, with special focus on their influence on product stability. Finally, we discuss recent developments in the soft drinks area, including fortification with vitamins, reduced calorie beverages, and “all-natural” products. The article provides an overview of recent research on the formation, stability, and properties of beverage emulsions. [Display omitted]
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2013.07.009