Rheological Properties of Food Emulsions and Gels

Food emulsions (oil-in-water and water-in-oil) and gels are multiphase systems whose texture, stability and mouthfeel are regulated by their rheological behaviour. Emulsions comprise dispersed droplets within a continuous phase, and their flow properties are characterised by viscosity, yield stress and viscoelasticity; gels arise from network formation of polymers or colloidal particles, exhibiting a transition from liquid-like to solid-like behaviour at the gel point. Rheological measurements, including steady-shear and oscillatory testing, reveal how formulation variables—droplet size distribution, volume fraction, emulsifier type, hydrocolloid concentration, temperature and shear history—influence shear thinning, thixotropy and recovery after deformation. Interfacial rheology offers insight into droplet-film elasticity, and modelling based on colloidal and polymer physics aids prediction of processability and shelf-life. Such properties govern emulsion stability by retarding droplet coalescence and creaming, and determine gel strength and mouthfeel in products such as yoghurt, dessert gels and plant-based meat analogues. Understanding structure–flow relationships underpins process design, from mixing and pumping to sensory performance. Recent advances in microstructural imaging and modelling provide mechanistic insight into network connectivity, enabling rational design of low-fat and functional foods with targeted textural profiles and stability. Globally, these developments support clean-label formulations and sustainable protein sources by tailoring rheology to compensate for reduced fat or altered ingredients without compromising consumer acceptance.

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Rheological Properties of Food Emulsions and Gels publication trend

The graph below shows the total number of articles in rheological properties of food emulsions and gels across all publications each year (not limited to Nature Index journals).

Technical terms

Viscosity: Resistance of a fluid to flow under applied shear stress.

Yield stress: Minimum stress needed to initiate flow in a structured fluid.

Viscoelasticity: Material behaviour exhibiting both viscous flow and elastic deformation under stress.

Thixotropy: Time-dependent shear thinning where viscosity decreases under constant shear and recovers at rest.

Gel point: Transition threshold at which a liquid forms an elastic network and behaves as a solid.

Shear thinning: Decrease in viscosity with increasing shear rate, common in emulsions and gels.

Hydrocolloid: Water-soluble polymer (e.g. gums, polysaccharides) used to modify texture and stability.

References

1. Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise. Applied Food Research (2023).
2. Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods (2020).
3. Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability. International Journal of Polymer Science (2016).