Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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A Recent Research Trends for Food Emulsions using Pickering Stabilization of Nano-particles

나노 입자의 피커링 안정화를 이용한 식품 에멀젼의 최근 연구동향

  • Cho, Wan-Goo (College of Alternative Medicine, Jeonju University)
  • 조완구 (전주대학교 대체의학대학 기초의과학과)
  • Received : 2012.05.22
  • Accepted : 2012.06.12
  • Published : 2012.06.30
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Abstract

Nanotechnology in the food industry is an emerging area with considerable research and potential products. Solid particles of nanoscale and microscale dimensions are becoming recognized for their potential application in the formulation of novel dispersed systems containing emulsified oil or water droplets. This review describes developments in the formation and properties of food-grade emulsion systems based on edible fat crystals, silica nanoparticles, and novel particles of biological origin nanocrystals. The special features characterizing the properties of Pickering stabilized droplets are focused in comparison with those of protein-stabilized emulsions. We also review describes application examples of these in the food industry.

식품산업에서의 나노기술은 많은 연구와 가능성 있는 제품으로 새롭게 각광받는 분야이다. 나노와 마이크로 크기의 고체 입자는 유화된 오일 또는 물 입자를 함유하는 분산계의 처방에 적용 가능성이 매우 높은 것으로 인식되고 있다. 본 논문은 식용의 지방 결정, 실리카 나노 입자 및 생체 유래의 나노 결정체에 기반을 둔 식품 에멀젼의 성질과 개발에 관한 리뷰논문으로 다양한 피커링 안정화 분야에 관하여 검토하였다. 특히, 단백질로 안정화된 일반적인 에멀젼과 비교하여 Pickering 안정화 입자에 대해 초점을 맞추고자한다. 또한, 식품 산업에서 이들의 응용 예를 다루고자한다.

Keywords

References

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