Physicochemical Properties and Functionalities of Food Emulsifiers
DOI:
https://doi.org/10.47941/jfs.1849Keywords:
Physicochemical Properties, Functionalities, Food Emulsifiers, Sustainability, Innovation, Regulation, Consumer Well-Being, Formulation, Optimization, Interfacial Tension, Stability, Molecular MechanismsAbstract
Purpose: This study sought to analyze the physiochemical properties and functionalities of food emulsifiers.
Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive's time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library.
Findings: The findings reveal that there exists a contextual and methodological gap relating to the physiochemical properties and functionalities of food emulsifiers. Preliminary empirical review revealed that the importance of considering emulsifier properties in food product development. The findings underscored the significance of optimizing emulsifier selection and formulation to meet consumer demands for healthier, more sustainable, and better-performing food products. Continued research in this area promises to drive further innovation and advancements in food technology.
Unique Contribution to Theory, Practice and Policy: The Interfacial Tension theory, HLB (Hydrophilic- Lipophilic Balance) theory and Emulsion Phase Inversion theory may be used to anchor future studies on the physiochemical properties and functionalities of food emulsifiers. The study made significant contributions to theoretical understanding, practical application, and policy considerations in the field of food science and technology. It advanced theoretical knowledge by exploring molecular mechanisms and integrating principles from colloid and interface science. In practice, the study recommended systematic approaches for emulsifier selection and process optimization to enhance product quality and consistency. From a policy perspective, it emphasized the importance of regulatory guidelines and transparency in emulsifier usage. Additionally, the study advocated for sustainability, innovation, and consumer-centric approaches to promote environmental responsibility, drive technological advancements, and prioritize consumer well-being in emulsifier research and application.
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