Abstract
The scientific literature from 2016 onwards on aspects of Pickering emulsions relevant to food and drink has been reviewed. Ongoing unsolved issues surrounding the general Pickering stabilization mechanism are discussed, such as contact angles of microscopic, irregularly size particles; adsorption and desorption barriers; and competition and complex formation with other surface-active species. The main types of emulsion that have been studied are surveyed: oil-in-water (O/W), water-in-oil (W/O), water-in-water (W/W) and multiple emulsions. There is still a lack of food-grade particle types suitable for W/O and therefore multiple emulsions. Finally, work on different types of Pickering emulsifiers is discussed, the principal types being organic crystals, prolamins, cellulose, starch and microgel particles. The latter are highlighted as particularly versatile in terms of their properties and the food components from which they can be formed.
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