Natural Colloids in Bioemulsions: A Review of the Production, Stabilization and Processing of Milk Fat Globules.
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| Title: | Natural Colloids in Bioemulsions: A Review of the Production, Stabilization and Processing of Milk Fat Globules. |
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| Authors: | Yan, Guosen1 (AUTHOR), Li, Yue1 (AUTHOR), Wang, Shiran1 (AUTHOR), Li, Yang2 (AUTHOR), Li, Yan3 (AUTHOR) liyan@btbu.edu.cn, Zhang, Liebing1 (AUTHOR) lbzhang@cau.edu.cn |
| Source: | Food Reviews International. 2025, Vol. 41 Issue 5, p1608-1629. 22p. |
| Subjects: | Colloidal stability, Dairy processing, Technological innovations, Colloids, Biological systems, Milkfat, Dairy products |
| Abstract: | Milk is a natural emulsion system of biological origin, designed to provide the nutrients that are essential to early life. In the science of food colloids, new emulsions are developed bionically to meet different needs by utilizing the known structure and composition of natural milk fat globules (MFG). The natural colloidal systems and biological properties of MFG are especially valuable and instructive, particularly their stable delivery of nutrients within complex systems. However, the colloidal properties of MFG are influenced by multiple physical and biological factors, and milk processing can further alter and disrupt these properties. Moreover, the demand for colloidal properties varies from product to product, and a deeper understanding of the variability of colloids will help in the development of future foods. The production, structure and composition of MFG, as well as the key factors affecting their colloidal properties, were reviewed and are presented in this paper; the destructive effects and mechanisms of different processing on the colloidal properties of emulsion spheres are summarized; and the effects of the application of emerging technologies on colloidal properties are also briefly discussed, thus providing a comprehensive understanding of the potential links between MFG colloidal properties and dairy product quality. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | Milk is a natural emulsion system of biological origin, designed to provide the nutrients that are essential to early life. In the science of food colloids, new emulsions are developed bionically to meet different needs by utilizing the known structure and composition of natural milk fat globules (MFG). The natural colloidal systems and biological properties of MFG are especially valuable and instructive, particularly their stable delivery of nutrients within complex systems. However, the colloidal properties of MFG are influenced by multiple physical and biological factors, and milk processing can further alter and disrupt these properties. Moreover, the demand for colloidal properties varies from product to product, and a deeper understanding of the variability of colloids will help in the development of future foods. The production, structure and composition of MFG, as well as the key factors affecting their colloidal properties, were reviewed and are presented in this paper; the destructive effects and mechanisms of different processing on the colloidal properties of emulsion spheres are summarized; and the effects of the application of emerging technologies on colloidal properties are also briefly discussed, thus providing a comprehensive understanding of the potential links between MFG colloidal properties and dairy product quality. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 87559129 |
| DOI: | 10.1080/87559129.2025.2450272 |
