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Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
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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 [22, 23].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [22]
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“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]
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“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]
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“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]
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“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]
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“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]
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“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]
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“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]
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Citations
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“Because particle adsorption at the interface is irreversible, Pickering emulsions exhibit greater stability than conventional emulsions (Xia, Xue, & Wei, 2021).”
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“Larger droplets tend to flocculate or settle more rapidly, negatively impacting emulsion stability (Shao et al., 2020).”
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“For oil-in-water emulsions, a more hydrophilic inter-facial layer improves resistance to coalescence, as emulsifiers with higher water solubility better stabilize droplets in the aqueous continuous phase (Zembyla, Murray, & Sarkar, 2020).”
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“Should creaming intensify during long-term storage, stability could be further improved by increasing the surfactant concentration or by incorporating a suitable thickening agent [147,148].”
Stability, Bio-functional Nanoemulsion Derived from Thai Herbal for Enhanced Topical EfficacyPreprint
Sakphisutthikul, C. (2026) · Research Square · doi:10.21203/rs.3.rs-8788292/v1
Influence of sweet potato variety on functional and pasting properties of starch
Julianti, E., Lubis, L. M., Nurminah, M., & Aima, N. U. (2026) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1583/1/012068
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“…(0–0.05 M), EC is relatively high; as NaCl increases to medium-high concentrations ( ≥ 0.5 M), EC decreases significantly, whereas ES remains relatively stable with salt concentration, as shown in Figure 7b. Salt ions shield electrostatic repulsion by compressing the electric double layer [77].”
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“This observation contrasts with the conventional expectation that emulsions with smaller droplet size and higher protein surface hydrophobicity generally exhibit superior emulsifying performance (Xiao et al., 2025), suggesting other stabilization mechanisms.”
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Glycerol Monostearates in High-Fat Ice Cream
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Influence of the Acidity of Olive Oil on the Stability of O/W Nanoemulsions
Theofilakos, A.-A., Giannas, S., Paouri, G., Kapolos, J., & Farmakis, L. (2026) · AppliedChem · doi:10.3390/appliedchem6020033
Development of Chia Oil Plant‐Based Emulsions Stabilized With Natural Biopolymers
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“The stability of O/W emulsions is closely related to the ζ-potential of the droplets, which reflects the balance of electrostatic forces at the oil–water interface and the ionizable groups of the stabilizing agents (Xiao et al. 2025).”
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Kitosanın gıda endüstrisindeki uygulamaları, sınırlılıkları ve gelecek perspektifleri
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Surface-engineered polyurea microcapsules via amphiphilic copolymer emulsifiers
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Extraction and recovery of dyes from textile effluents using liquid membranes (LMs): a review
Mahajan, P., Jaspal, D. K., & Zari, N. (2026) · Environmental Technology Reviews · doi:10.1080/21622515.2026.2701681
Otimização da incorporação de gel de vodca em doce de leite e avaliação da estabilidade física
dos Santos, T. S., Valente, G. D. F. S., & Araújo, R. A. B. M. (2026) · Brazilian Journal of Animal and Environmental Research · doi:10.34188/bjaerv9n3-042
A rapidly dissolving W/O polymer emulsion system for integrated acid thickening and drag reduction
Long, X., Lan, J., Dai, S., Lu, H., Wang, H., Wang, B., & Zhu, Y. (2026) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2026.141363
Metadata
- 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 › Physical and Theoretical 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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