Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

This article reviews the development and potential application of novel food‐grade materials based on heteroaggregation of oppositely charged particles. These particles typically consist of a hydrophobic lipid core and an electrically charged emulsifier shell. Heteroaggregation leads to the formation of emulsion‐based products that are highly viscous or gel‐like at much lower droplet concentrations than in nonaggregated systems. Heteroaggregation may therefore be useful for developing food products with novel textural characteristics or for creating reduced‐calorie versions of full fat foods. We give an overview of the principles of heteroaggregation, the relationship between emulsion microstructure and texture, and possible commercial applications of this method.