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Beverages 2018, 4(3), 70; https://doi.org/10.3390/beverages4030070

Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

Department of Food Technology, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
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Received: 1 August 2018 / Revised: 3 September 2018 / Accepted: 4 September 2018 / Published: 6 September 2018
(This article belongs to the Special Issue Biotechnology, Microtechnology and Nanotechnology for New Beverages)
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Abstract

In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems. View Full-Text
Keywords: beverages; beverage emulsions; health-related compounds; flavor oils; emulsion stability; environmental stress beverages; beverage emulsions; health-related compounds; flavor oils; emulsion stability; environmental stress
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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MDPI and ACS Style

Molet-Rodríguez, A.; Salvia-Trujillo, L.; Martín-Belloso, O. Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability. Beverages 2018, 4, 70.

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