Organogel-Based Emulsified Systems, Food Applications, Microstructural and Rheological Features – A Review

Abstract

Applications of organogelated emulsions in the food industry depend on their physicochemical features. The characteristics of organogelated emulsions bring together behaviors typical of an emulsion but also of an organogel. The development of these hybrids involves the use of stabilizing molecules such as surfactants and structuring agents. The physicochemical characteristics of organogelated emulsions depend on the interrelationship of different molecules that make them up. The differences in the nature of molecules, as well as methods of production and storage conditions, cause changes in the intermolecular interactions. The difference that exists between interactions of one set of components and another results in emulsified systems with unique characteristics. However, depending on the properties of each system, they will have different metastability. Structured emulsions have shown improved stability compared to some traditional emulsions. However, the mechanisms by which one system can maintain a metastable state longer than another have not been reported in much research. In recent years the food industry has shown interest in extending the metastability time of different emulsified systems. This article aims to review the latest advances in the characterization of organogelated emulsions and the relationship between microstructural and rheological properties and inter-component interactions in organogel W/O emulsions.