Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods

Abstract

The unique structure of plant-based double emulsions makes them suitable for developing low-fat foods without compromising the sensory properties of the food products, while simultaneously solving safety concerns associated with double emulsions. This paper reviewed the basic composition of plant-based double emulsions, their preparation methods, as well as the analytical methods for physical and chemical stability, and the methods and mechanisms to improve their stability. Moreover, the paper presented a detailed overview of the application progress of plant-based double emulsions in various types of low-fat foods, accompanied by practical examples. It also comprehensively expounded the standardized determination methods for quality assessment indicators when applied to low-fat foods. Finally, the challenges and prospects of plant-based double emulsions were discussed to accelerate their development and innovation and to provide insights into future research-focused trends that can help guide further research.