Study on construction of food emulsion system by ultrasound

  • SUN Jingmin ,
  • ZHANG Lifen ,
  • TANG Yihua ,
  • CHEN Fusheng ,
  • LI Yingxi
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(Zhongjing Machinery Equipment Engineering (Henan) Co.Ltd., Zhengzhou 450007, China)

Received date: 2024-06-07

  Revised date: 2024-07-15

  Online published: 2025-04-14

Abstract

Emulsion is widely used to encapsulate and deliver biologically active compounds during food processing.It also could modify the rheological and organoleptic properties of food.The use of natural emulsifiers (such as protein and polysaccharide) to stabilize emulsions is widely concerned due to the increasing awareness of healthy food.Unstable phenomena such as flocculation, phase separation, aggregation, and ostwald ripening are easy to occur due to the environmental conditions during food processing and storage.Ultrasound, as an economical and environmentally friendly high-energy emulsification method, could accelerate the migration rate of protein and polysaccharide to the oil-water interface.It also could improve the interface characteristics of protein and polysaccharide to form a stable emulsion.This article reviewed the mechanism of construction of protein, polysaccharide, and their mixture-based emulsions by ultrasound.The influence of ultrasound on the properties of protein, polysaccharide, and their based emulsions are introduced in detail.This review offered a theoretical reference for the application of ultrasound in the construction of food emulsion.

Cite this article

SUN Jingmin , ZHANG Lifen , TANG Yihua , CHEN Fusheng , LI Yingxi . Study on construction of food emulsion system by ultrasound[J]. Food and Fermentation Industries, 2025 , 51(6) : 369 -377 . DOI: 10.13995/j.cnki.11-1802/ts.040131

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