Yin-Ting Hu, Yuwen Ting^*, Jing-Yu Hu, Shu-Chen Hsieh

Graduate Institute of Food Science and Technology, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei, Taiwan

 

With the growing popularity of the functional food market, bioactive ingredients from natural sources are discovered one after another for their ability to promote better health and prevent chronic diseases. Emulsion, widely occurring in many food systems, has become a popular vehicle to facilitate the incorporation of bioactive components into the food system. Depending on the designated functionality, an emulsion can be developed with various physical and chemical properties. To ensure the successful development of a high-quality emulsion-based system to serve their purpose in food, knowledge of the analytical methods that could efficiently evaluate their quality parameters is important for investigators who work in this field. In this work, important emulsion properties are overviewed, and techniques that are commonly used to assess them are provided. Discussions and recommendations are also included to make suggestions on advantages and disadvantages when selecting suitable techniques and methods to characterize these quality parameters of emulsion systems.

 

Keywords: appearance, characterization, emulsion, encapsulation, morphology