LAUSR

Abstract Organic particles are increasingly being utilized instead of inorganic ones to form and stabilize Pickering emulsions for food applications. In particular, polysaccharide-based particles are being used for this purpose because they can be assembled from low-cost, abundant, and sustainable ingredients. However, the functional performance of individual natural polysaccharides is often limited. Consequently, there has been interest in extending their performance by using physical or chemical modification methods. In this paper, we review recent advances in using natural polysaccharides, modified polysaccharides, and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, we focus on the impact of particle properties, emulsion composition, and environmental conditions (pH, ionic strength, and temperature) on the stabilization and properties of polysaccharide-based Pickering emulsions. In addition, we examine a number of potential applications of these emulsions: to encapsulate and deliver bioactive ingredients; to control the digestion of emulsified lipids; and, to create fat substitutes.