In order to critically discuss the potential of Pickering-type emulsions in food applications this review provides the theoretical background of the stabilizing mechanisms, the resulting requirements for particles to stabilize these systems and the limitations resulting from these fundamental considerations. Food grade particle systems investigated in the past are presented. It becomes obvious that with a proper choice of a particle type, oil-in-water as well as water-in-oil emulsions can be achieved. For highly viscous products, products with a high internal phase volume and foams Pickering particles offer alternatives to commonly used surfactants. Pickering emulsions might be able to offer new approaches for fat reduction as well as encapsulation and sustained release of active ingredients. Nevertheless, a major part of successful systems have been achieved with silica or modified silica particles, which is not in line with the consumer demand for clean label, natural systems or not even food grade. However, the intriguing possibilities motivate and justify future research on the identification of new suitable ingredients, improvement of existing formulations and identification of new fields of application.

中文翻译：

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食品中的Pickering乳液-机遇与局限

为了批判性地讨论Pickering型乳液在食品中的潜力，本综述提供了稳定机理的理论背景，稳定体系所需的颗粒要求以及这些基本考虑因素的局限性。介绍了过去研究的食品级颗粒系统。变得明显，有颗粒型的适当选择，油包水，以及水包油乳状液就可以实现。对于高粘度产品，具有高内相体积和泡沫的产品Pickering颗粒提供了常用表面活性剂的替代品。Pickering乳剂也许能够提供减少脂肪以及包封和持续释放活性成分的新方法。尽管如此，用二氧化硅或改性的二氧化硅颗粒已经获得了成功的系统的主要部分，这与消费者对清洁标签，天然系统甚至食品级的需求不符。然而，有趣的可能性激发并证明了未来在鉴定新的合适成分，改进现有配方以及鉴定新的应用领域方面的研究的合理性。