Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
Open accessAbstract
Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based foods, stability is essential to preserve their nutritional value, texture, appearance, and flavor. Enhancing emulsion stability during transportation, storage, and use not only extends shelf life but also boosts market reliability and consumer trust. This review explores emulsion destabilization mechanisms, evaluates the influencing factors, and discusses strategies to assess and enhance stability. The text outlines key emulsion stabilization methods, focusing on recent progress in emulsifier development, including Pickering particles. This review highlights the application of proteins, polysaccharides, polyphenols, and their complexes as emulsifiers in stabilizing food emulsions. It also explores their potential to enhance product performance while addressing consumer demand and sustainability goals. • Explored the mechanism of emulsion destabilization. • Evaluated the factors affecting destabilization. • Discusses the main methods of stabilizing emulsions. • Outlining the application of proteins, polysaccharides, polyphenols and their complex-type emulsifiers. • Potential for stabilizing emulsions to improve the performance of good products.
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The thickening polymer sodium polyacryloyldimethyl taurate (SPDT) forms a gel network that increases viscosity, binds water or oil within emulsions, and produces a cohesive, structured texture.
“The thickening polymer, sodium polyacryloyldimethyl taurate (SPDT), forms a gel network that increases viscosity, binds water or oil within emulsions, and produces a cohesive, structured texture [22, 23].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The sections on factors affecting emulsion stability and on biopolymer stabilization describe polymers that form gel-like networks and increase emulsion viscosity (page not provided in our copy). They do not identify sodium polyacryloyldimethyl taurate (SPDT) or say that it binds water or oil and produces a cohesive, structured texture; those SPDT-specific claims are unsupported. (LLM, conf=0.83)
Experimental — accuracy not yet measuredCollectively, these strategies allow the formulation of creams with desirable sensory, functional, and rheological properties by systematically adjusting thickener type and concentration.
“Collectively, these strategies allow the formulation of creams with desirable sensory, functional, and rheological properties by systematically adjusting thickener type and concentration [22, 25].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The “Stabilizing cream products” section (page unavailable) says that optimizing emulsion ingredients and processing parameters produced creams with smooth textures and desirable sensory properties. The “Rheological properties” section (page unavailable) reports that xanthan gum concentration affects emulsion viscosity. The review does not specifically establish that systematically adjusting thickener type and concentration produces all the claimed sensory, functional, and rheological properties in creams. (LLM, conf=0.84)
Experimental — accuracy not yet measuredThickener concentration is an established determinant of cream texture and mechanical integrity.
“From a theoretical perspective, thickener concentration is an established determinant of cream texture and mechanical integrity.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The review’s ‘Assessing emulsion stability > Rheological properties’ section reports that increasing xanthan gum concentration raises emulsion viscosity at low shear rates. Its ‘Stabilizing cream products’ section links cream texture to emulsion stability and additives. It does not establish that thickener concentration specifically determines cream texture or mechanical integrity. (LLM, conf=0.84)
Experimental — accuracy not yet measuredEnhanced thickener content promotes a firmer consistency, while lower levels generate creams that are softer and more suited to lightweight products.
“Enhanced thickener content promotes a firmer consistency, while lower levels generate creams that are softer and more suited to lightweight products [22].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The “Rheological properties” section (page unavailable) reports that increasing xanthan gum concentration raises emulsion viscosity at low shear rates. The “Stabilizing cream products” section (page unavailable) links greater viscosity from higher oil and protein-particle content—not thickener content—to a stronger creamy structure. The review does not establish that lower thickener levels produce softer creams suited to lightweight products. (LLM, conf=0.82)
Experimental — accuracy not yet measuredSmall and homogeneously distributed droplets resulting from suitable emulsifiers and processing are necessary for achieving high physical stability.
“Studies by [22] insist that small and homogeneously distributed droplets-result from a suitable choice of emulsifiers, the performance during processing- are necessary for achieving high physical stability.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The Introduction says that a more uniform distribution of smaller droplets often indicates improved emulsion stability. The Factors affecting emulsion stability section says emulsifier choice and preparation conditions influence droplet size. But it also notes that emulsions with large or flocculated droplets can have high stability, so small, uniformly distributed droplets are not established as necessary. (LLM, conf=0.88)
Experimental — accuracy not yet measured
Homogeneous smaller droplets reduce the chances of agglomeration and phase separation, contributing to uniform texture and appearance during shelf life.
“Homogeneous smaller droplets reduce the chances of agglomeration and phase separation which in turn contributes to uniform texture, appearance during entire shelf life.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The review’s ‘Assessing emulsion stability > Droplet size’ section (page unavailable) says larger droplets tend to flocculate or settle faster, while ‘Methods for improving emulsion stability > Other methods’ links smaller droplets and narrower size distributions to higher stability. Its ‘Factors affecting emulsion stability’ section also links droplet size to optical and textural properties. These passages support the general relationship, but do not establish uniform texture and appearance throughout the entire shelf life; the review also notes conditions in which larger droplets can be stable. (LLM, conf=0.84)
Experimental — accuracy not yet measuredOver-thickening can dampen user appeal.
“since over thickening can dampen the user appeal [22, 28].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The sections on factors affecting emulsion stability and rheological properties describe thickening as a way to improve stability or adjust viscosity. A passage on salad dressings says polysaccharides can improve sensory quality, but none of the passages found says that excessive thickening reduces user appeal. Searches for excessive viscosity, negative sensory effects, and consumer acceptability did not establish that link. (LLM, conf=0.72)
Experimental — accuracy not yet measuredThe viscosity of lotions is typically 10,000 to 30,000 cP and for creams usually between 30,000 to 70,000 cP, but these can vary depending on desired application.
“The viscosity of lotions is typically 10,000 to 30,000 cP and for creams is usually between 30,000 to 70,000 cP but these can be varied depending on the application one desires.”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
The ‘Rheological properties’ section discusses how emulsion viscosity changes with shear and formulation, while ‘Stabilizing cream products’ discusses food creams. Neither gives typical viscosity ranges for lotions or creams in cP. Searches for the stated ranges and for lotion, cream, and centipoise terminology found no passage addressing those figures. (LLM, conf=0.72)
Experimental — accuracy not yet measured
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- Authors
- Xiao, T., Ma, X., Hu, H., Xiang, F., Zhang, X., Zheng, Y., Dong, H., Adhikari, B., Wang, Q., & Shi, A.
- Affiliations
- Institute of Food Science and Technology (CN)
- Zhongkai University of Agriculture and Engineering (CN)
- RMIT University (AU)
- Corresponding author
- Wang, Qiang
- Shi, Aimin
- Venue
- Food Chemistry: X
- Publisher
- Elsevier BV
- Published
- 2025-07
- Volume
- 29
- Pages
- 102792
- ISSN
- 2590-1575 (ISSN-L)
- PMC
- PMC12311586
- OpenAlex
- W4412650871
- Cited by
- 111
- References
- 129
- Citations by year
- 2026: 94 · 2025: 17
- FWCI
- 9.11
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Food Chemistry X (publishedVersion, cc-by-nc)
- Europe PMC (PubMed Central) (publishedVersion, cc-by-nc)
- PubMed Central (publishedVersion, cc-by-nc)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Key Research and Development Program of China (2023YFE0104900)
- Agricultural Science and Technology Innovation Program (CAAS-ASTIP-2025-IFST)
- National Natural Science Foundation of China (32472271, 32172149)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Physical Sciences › Chemistry › Organic Chemistry › Surfactants and Colloidal Systems
- Keywords
- emulsion stability, emulsifiers, Pickering emulsions, protein emulsifiers, polyphenols, protein-polysaccharide complexes, food emulsions, shelf life, emulsion stabilization
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