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.