Avances en la formulación de emulsiones

摘要: This review emphasizes that formulation, along with processing, defines the microstructure of emulsions and therefore their functional properties. Possible components both oil aqueous phases are described as well relevant properties concerning emulsions. The general characteristics low molecular high weight emulsifiers, which essentially adsorbed on oil/water interfaces, described. Synthetic emulsifiers derived from industry, those stemming edible raw materials biotechnological sources considered. main steps emulsifying mechanism using proteins role synthetic polymers polysaccharides stabilizers discussed. In addition, formation protein-polysaccharide complexes a way optimizing emulsion formulations is analyzed. Finally, this points out progress in formulation must rely product engineering approach, involves multidisciplinary methodology.