Food grade particles for emulsion stabilization
Abstract The use of solid, food grade particles as emulsion stabilizers is highly promising in the field of food science and technology. Food grade particles (e.g. fat and wax crystals, protein particles, and protein polysaccharide complexes) can form alternatives to inorganic particles (e.g. silica, alumina or clays) which are incompatible and mostly unserviceable when considering food and nutraceutical applications. This review provides a concise insight into the concept of Pickering stabilization with the emphasis on the available food grade particles that have been researched in this field. The innovative food applications of particle stabilized emulsions are also discussed.