2021 Alton E. Bailey Award Lecture

Tuesday, March 30, 9:30am - 10:30am (CDT)

2021 Alton E. Bailey Award Lecture presented by Dr. David Julian McClements. The presentation will be livestreamed at https://annualmeeting.aocs.org/watch-the-livestream


Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Emulsion technology is widely used in the food industry because many food products are emulsions, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, the potential utilization of these advanced technologies is critically assessed, such as nanoemulsions, Pickering emulsions, high internal phase emulsions (HIPEs), multiple emulsions, solid lipid nanoparticles (SLNs), and multilayer emulsions. In this presentation, a brief description of each type of emulsion is given, their formation and properties are described, and then their potential applications within the food industry are critically appraised.

Add to Calendar 2021/03/30 09:30:00 2021/03/30 10:30:00 America/Chicago 2021 Alton E. Bailey Award Lecture 2021 Alton E. Bailey Award Lecture presented by Dr. David Julian McClements. The presentation will be livestreamed at https://annualmeeting.aocs.org/watch-the-livestream


Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Emulsion technology is widely used in the food industry because many food products are emulsions, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, the potential utilization of these advanced technologies is critically assessed, such as nanoemulsions, Pickering emulsions, high internal phase emulsions (HIPEs), multiple emulsions, solid lipid nanoparticles (SLNs), and multilayer emulsions. In this presentation, a brief description of each type of emulsion is given, their formation and properties are described, and then their potential applications within the food industry are critically appraised.
https://annualmeeting.aocs.org/watch-the-livestream false MM/DD/YYYY 60 OPAQUE ascNbWOFrzzJsnfxRmYF90856

Tuesday, March 30, 9:30am - 10:30am (CDT)

https://annualmeeting.aocs.org/watch-the-livestream

Amy Garren, amy.garren@aocs.org