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Abstract
The importance of interfacial science in the food industry is reviewed. In most of the previous discussions on the subject, food colloidal systems are discussed in the context of product applications, especially keeping food stability and quality under consideration. In this paper we take a broader approach and attempt to incorporate some insights which can be used for both product and process applications. We first review the science and some recent developments in science and technology, and then consider two specific examples. In the first one, we discuss non-aqueous systems and their characterization using high-resolution microscopy. Secondly, we show the importance of micelle–surface interactions during a membrane separation process. We demonstrate that by using the latest analytical tools and other developments in the field, one can have a better product characterization and process development capability. These ideas should be broadly applicable to a variety of applications in the food and related industry.
Published Version
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