naa a22 4500 510764762 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s12393-013-9065-4 doi (NATIONALLICENCE)springer-10.1007/s12393-013-9065-4 High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters [Elektronische Daten] [R. Santana, F. Perrechil, R. Cunha] High-energy emulsification is traditionally used to produce food-grade emulsions. However, energy input, design of the device and the type of surfactant should be carefully evaluated to achieve the desired emulsion properties. The low-energy processes, as spontaneous emulsification and phase inversion temperature, are alternative methods for producing systems with high stability and smaller particle sizes. Nevertheless, the surfactants and cosurfactants frequently used to produce emulsions from the low-energy process are not food grade or require a higher concentration than is allowed in food products. In this review, the characteristics of emulsions produced from low- and high-energy emulsifications, the mechanisms of droplet formation and their stability are reviewed with a particular focus on recent studies addressing the effects of process parameters on the properties of food emulsions. Knowing the principles and limitations of high- and low-energy processes, adequate process conditions and future trends are suggested depending on the system composition and the desired properties of the final product. Springer Science+Business Media New York, 2013 Emulsifier nationallicence Droplet size nationallicence Spontaneous emulsification nationallicence Overprocessing nationallicence High-pressure homogeniser nationallicence Santana R. Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil aut Perrechil F. Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil aut Cunha R. Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil aut Food Engineering Reviews Springer-Verlag 5/2(2013-06-01), 107-122 1866-7910 5:2<107 2013 5 12393 https://doi.org/10.1007/s12393-013-9065-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-013-9065-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Santana R. Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil aut NATIONALLICENCE 700 1- Perrechil F. Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil aut NATIONALLICENCE 700 1- Cunha R. Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer-Verlag 5/2(2013-06-01), 107-122 1866-7910 5:2<107 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer