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Beverages 2018, 4(2), 25; https://doi.org/10.3390/beverages4020025

Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

1
Chemistry Research Centre (CQ-VR), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Edifício de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal
2
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Academic Editor: Vassilios Raikos
Received: 30 January 2018 / Revised: 19 March 2018 / Accepted: 19 March 2018 / Published: 22 March 2018
(This article belongs to the Special Issue Beverage Emulsions)
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Abstract

Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods of time. Nowadays, the consumers ask for more than a drink. Thus, in the market, we can find a vast variety of beverages, where emulsion science seems to be the main factor for controlling flavor, color, the presence of constituents of technological or nutritional value, nutraceutical/bioactive components and, also, turbidity. This work intends to make an overview of the recent advances in beverage-emulsions technology. Some examples are given within the very large world of the beverage industry, from cream liqueurs, soft drinks, and functional beverages, to bottled water, fruit drinks, sparkling wine, and beer. View Full-Text
Keywords: colloids; cream liqueurs; soft drinks; milk-coffee beverages; functional beverages; bottled water; fruit drinks; sparkling wine; beer colloids; cream liqueurs; soft drinks; milk-coffee beverages; functional beverages; bottled water; fruit drinks; sparkling wine; beer
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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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Vilela, A.; Cosme, F.; Pinto, T. Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry. Beverages 2018, 4, 25.

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