title: Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.
abstract: Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. Increased utilization of natural emulsifiers in food products may lead to a healthier and more sustainable food supply. However, more research is needed to identify, isolate, and characterize new sources of commercially viable natural emulsifiers suitable for food use.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060; email: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060; email: mcclements@foodsci.umass.edu.|College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, People's Republic of China.
authors.forename: Long
authors.initials: L
authors.lastname: Bai
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060; email: mcclements@foodsci.umass.edu.
authors.forename: Cheryl
authors.initials: C
authors.lastname: Chung
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D019649:Food Industry
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions
keywords: Pickering stabilization; biosurfactants; phospholipids; polysaccharides; proteins