ABSTRACT
ABSTRACT In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, avor, nutrition, and stability. Commonly encountered thickeners and emulsiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.
