Formation, characterization, and application of heteroaggregates obtained from oppositely charged colloids

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Obesity and overweight present significant public health challenges globally, prompting the food industry to create calorie-reduced foods that retain the taste and mouthfeel of full-fat options. Current formulation strategies emphasize retaining some fat, as it is essential for carrying lipophilic compounds and is closely associated with satiety. Thus, fat-reduced foods must be designed to closely resemble the texture and appearance of their full-fat counterparts. A promising area of research is heteroaggregation, which involves forming mixed aggregates from different attracting particle types. However, there is limited understanding of the principles behind their formation, physico-chemical properties, and food applications. This thesis aims to fill that knowledge gap by exploring the formation of heteroaggregates from food emulsions, simulating the rheological properties of higher-fat emulsions. The research provides mechanistic insights into the formation and stabilization of heteroaggregates using food-grade components. These findings could be instrumental in developing new structured food systems and may also serve as innovative carrier systems for delivering multiple lipophilic components encapsulated within a single bulk phase.