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Classification and Uses of Emulsions in Food and Agro Applications

  • Antony Allwyn SundarrajEmail author
  • Thottiam Vasudevan Ranganathan
Chapter

Abstract

Emulsions are partially produced in the structures of many natural and artificial (processed) foods. In general, “emulsion” is defined as a structure formed through the dispersion of one or two immiscible liquids within the other in the form of small drops. Emulsion-based delivery systems can offer many possible benefits for incorporating essential oils such as omega-3 (ω-3) into foods and beverages. There are also many terms available to describe the different types of emulsions and it is very important to define and clarify these terms as “oil/water”, “micro”, “macro” and “nano” and “suspo” emulsions. This review can provide a general description of the general terms of the types of emulsion, the role of various emulsifying agents and the possible application of emulsions in various sectors of the food and agricultural industry.

Keywords

Active substance carries Colloids Controlled release Prolonged and sustained release Sustainable polymers 

Notes

Acknowledgements

The authors would like to thank the management, Sri Shakthi Institute of Engineering and Technology, Coimbatore, TamilNadu, India.

Conflict of Interest

The authors declare no conflicts of interest.

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Antony Allwyn Sundarraj
    • 1
    Email author
  • Thottiam Vasudevan Ranganathan
    • 2
  1. 1.Department of Food TechnologySri Shakthi Institute of Engineering and TechnologyCoimbatoreIndia
  2. 2.Department of Food Processing TechnologyKarunya Institute of Technology and SciencesCoimbatoreIndia

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