Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry | Zendy

Klojdová Iveta | Zendy; Feldeková Eva | Zendy; Kumherová Monika | Zendy; Veselá Kristina | Zendy; Horáčková Šárka | Zendy; Štětina Jiří | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

Author(s) -

Klojdová Iveta,

Feldeková Eva,

Kumherová Monika,

Veselá Kristina,

Horáčková Šárka,

Štětina Jiří

Publication year - 2020

Publication title -

chemical engineering and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.403

H-Index - 81

eISSN - 1521-4125

pISSN - 0930-7516

DOI - 10.1002/ceat.201900394

Subject(s) - xanthan gum , chemistry , raw material , colostrum , water in oil , food science , emulsion , chemical engineering , chromatography , materials science , rheology , organic chemistry , antibody , engineering , immunology , composite material , biology

Water‐in‐oil‐in‐water (w/o/w) emulsions were prepared using commonly available raw materials and a two‐step emulsification process. Several combinations of milk proteins and hydrocolloids were tested as internal water phases. Emulsions prepared with milk or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w emulsions with internal water phases composed of colostrum, without addition of hydrocolloids, were the most stable. However, the addition of xanthan gum proved to be synergistic in stabilizing w/o/w whey emulsions.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research