Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents

Pickering emulsions can be produced using raw particles obtained from uncracked vegetal food byproducts as sole stabilizers. The complexity brought by these non-purified ingredients will their strength since insoluble and soluble compounds shall display good complementary properties, at the interface continuous phase. Emulsions were monitored over a one-month storage regards to oil droplet diameter main indicator of stability. Then, two studies carried out: 1) on whole powders (water binding capacity, dry matter content, size morphology); 2) content (size, charge, pH, Brix degree, surface tension measurements). All stabilized-emulsions stable during storage. They various sizes with sugar beet < apple oat. Direct observation oil-water interfaces showed adsorption solid particles, some voids corresponding elements byproducts’ powders. latter displayed surface-active properties. are driving protecting against coalescence while also adsorb interface, lowering size, act thickening agents phase (pectins). Vegetal thus meta ingredients, able stabilize clean-label emulsions.