ABSTRACT
A large majority of foods, such as milk, butter, and orange juice, exist, either partly or wholly, as emulsions. Emulsions can also act as delivery systems for bioactive compounds, for example, vitamins, carotenoids, and fish oil, to protect them from degradation, improve solubility, and control release (McClements et al., 2007). Emulsions are thermodynamically unstable, and destabilized emulsions have impaired functionality. Thermal treatments, including heating, cooling, and freezing (and subsequent thawing), are common processes during food manufacturing, transportation, storage, and consumption. Thermal history influences emulsion properties and, in turn, the organoleptic profile (Euston et al., 2001). When bioactives are incorporated in the dispersed phase, thermal stress also has a big effect
10.1 Introduction .................................................................................................. 243 10.2 Fundamental of Food Emulsions ..................................................................244
