Abstract
Food dispersion systems process stabilization. A review
Highlights
The overview is given to systematize information on the indicators, affecting the production and stabilization of foams and emulsions, for applying the existing regularities for more complex dispersed systems
Though foams and emulsions have similarities and their production differs in the dispersion rate, determined by the rate of surfactants adsorption
The structural mechanical factor for polyphase systems stabilization, in particular, for foam emulsions, is based on selecting surfactants to regulate rheological properties of interface adsorption layers, the sequence of dispersion phases, which ensures their spatial location in the food product
Summary
The analytical examination of the papers on the production and stabilization of emulsions, foams and polyphase dispersed systems over the past 20 years. The study analyzes surfactants and stabilizers, used to provide dispersion systems stability
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