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Nowadays, the consumers ask for more than a drink, and in the market, it can be found a huge variety of beverages, where colloidal science is used for controlling flavor, color, presence of technological or nutritional value compounds, nutraceutical/bioactive compounds and, also, the beverage turbidity. Emulsions, foams, and suspensions are the basis of an extensive variety of use in the beverage industry. Beverage's emulsions are considerably diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for a long period of time. A beverage foam is a colloidal dispersion in which a gas is dispersed in a continuous liquid phase and foams are different from emulsions because it is the dispersion medium that has colloidal dimensions. Suspension drinks are dispersions of an insoluble substance (like lemon juice and pulp) in an aqueous or non-aqueous continuous phase. This chapter intends to make an overview of the modern advances in beverage-emulsions technology. Some examples are given, within the huge world of the beverages industry, from cream liqueurs, soft drinks, functional beverages to bottled water, fruit drinks, sparkling wine, and beer.

The Colloidal State and the Micro-Science in the Beverage Industry: Emulsions, Foams, and Suspensions