Pickering emulsion technology: An overview of stability and functionality in food processing

Authors

  • Irem Kılınç Fisheries Faculty, Izmir Katip Celebi University, Izmir 35620, Turkey
Article ID: 354
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DOI:

https://doi.org/10.18686/fnc354

Keywords:

pickering emulsion; emulsion stability; emulsion functionality; food processing

Abstract

Emulsions stabilized by solid particles, known as Pickering emulsions, offer a compelling alternative to conventional surfactant-based emulsions, attracting considerable interest within the food sector. This review comprehensively examines the application of solid particles in stabilizing food emulsions, offering a detailed comparison with traditional surfactant-based methods. Additionally, this paper elucidates how Pickering emulsions, stabilized by particles at the oil-water interface, achieve superior stability, preventing coalescence and phase separation, which is crucial for extending the shelf life of food products. It further explores the enhanced functionality these emulsions provide, including improved nutrient delivery through encapsulation, where sensitive compounds are protected and released in a controlled manner. Moreover, the review delves into innovative applications such as the development of low-fat food alternatives, where Pickering emulsions maintain sensory qualities while reducing lipid content, and their role in enabling advanced food technologies like 3D printing, allowing for tailored food structures and nutritional profiles. By elucidating the mechanisms of particle stabilization and exploring diverse applications, this paper underscores the significant potential of Pickering emulsion technology in transforming food processing and product development.

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Published

2025-05-28

How to Cite

Kılınç, I. (2025). Pickering emulsion technology: An overview of stability and functionality in food processing. Food Nutrition Chemistry, 3(2), 354. https://doi.org/10.18686/fnc354

Issue

Vol. 3 No. 2 (2025)

Section

Review

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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