TY - JOUR
T1 - W/O/W Emulsions Stabilized by Fat Crystals - Their Formulation, Stability and Ability to Retain Salt
AU - Spyropoulos, Fotios
AU - Frasch-Melnik, Sarah
AU - Norton, Ian T.
PY - 2011
Y1 - 2011
N2 - The potential of fat-crystal stabilised W1/O emulsions containing salt to be incorporated into a W1/O/W2 double emulsion was studied. 30% W1/O emulsions stabilised by monoglyceride and triglyceride crystals, and containing 1.6% KCl in the W1 phase, have been mixed with equal amounts of oil and incorporated into double emulsions (W1/O/W2), where the W2 phase contained different levels of different types of emulsifiers (e.g. Na-caseinate). The resulting double structures were monitored over the course of 8 weeks. It was found that double emulsions remain relatively stable during this time depending on the species used to stabilise the external o/w2 interface.
AB - The potential of fat-crystal stabilised W1/O emulsions containing salt to be incorporated into a W1/O/W2 double emulsion was studied. 30% W1/O emulsions stabilised by monoglyceride and triglyceride crystals, and containing 1.6% KCl in the W1 phase, have been mixed with equal amounts of oil and incorporated into double emulsions (W1/O/W2), where the W2 phase contained different levels of different types of emulsifiers (e.g. Na-caseinate). The resulting double structures were monitored over the course of 8 weeks. It was found that double emulsions remain relatively stable during this time depending on the species used to stabilise the external o/w2 interface.
U2 - 10.1016/j.profoo.2011.09.251
DO - 10.1016/j.profoo.2011.09.251
M3 - Article
SN - 2211-601X
VL - 1
SP - 1700
EP - 1708
JO - Procedia Food Science
JF - Procedia Food Science
ER -