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Abstract
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems. Dynamic oscillatory tests, more specifically, small amplitude oscillatory shear, creep-recovery tests, and large deformation experiments, are discussed in this review as techniques present in the literature to characterize rheological behavior of emulsion-filled gels. Moreover, the correlation of mechanical properties with sensory aspects of emulsion-filled gels appearing in recent studies is discussed, demonstrating the applicability of these parameters in understanding mastication processes.
Highlights
Obesity has become a public health problem in several countries, which has led the food industry to engage in developing new products with desirable attributes of taste and texture without the addition of high amounts of fat, sugars, and salt [1]
As for the influence of the average droplet size, it was observed that E increased and fracture strain decreased on a decrease in the droplet size in the gels with bound and non-aggregated droplets (whey protein isolate (WPI) filled gels and gelatin gels filled by droplets stabilized by WPI)
Gel strength of emulsion stabilized by WPI was higher than gel strength of emulsion stabilized by nonionic surfactants and gel strength of emulsion stabilized by sodium dodecyl sulfate (SDS)
Summary
Obesity has become a public health problem in several countries, which has led the food industry to engage in developing new products with desirable attributes of taste and texture without the addition of high amounts of fat, sugars, and salt [1]. Consumers have started to demand highly nutritious foods containing beneficial compounds to health that could prevent these diseases [5] Dairy products such as ice creams, yogurt, and cheese, as well as processed meat products, feature a high content of saturated fat and can be described as emulsion-filled gels with a high content of saturated long-chain fatty acids. Obtaining information about the rheology emulsion-filled gels is isananimportant the of emulsion-filled gels importantanalytical analyticalmethod methodthat thatpromotes promotes the the understanding understanding of of the structural organization organization and and the the interactions interactions between between food food components components[10] This applications and and their particles/droplets affects these systems.
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