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Formulation and rheological characterization of reduced‐calorie food emulsions
Author(s) -
CINDIO BRUNO,
CACACE DOMENICO
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01397.x
Subject(s) - emulsion , rheology , materials science , chemical engineering , aqueous solution , aqueous two phase system , volume fraction , fraction (chemistry) , phase (matter) , chromatography , chemistry , composite material , organic chemistry , engineering
Summary Water‐in‐oil‐in‐water (W/O/W) double emulsions are systems where a water‐in‐oil emulsion (W/O) is dispersed in a second aqueous phase. The W/O emulsion exists in the suspending aqueous medium as oil globules containing smaller water droplets. In this work, a selection of both materials and procedures has been made in order to obtain an optimal formulation of a W/O/W food emulsion for both yield and rheologica] properties. The rheological properties of W/O/W emulsions have been studied by means of both steady‐shear and oscillatory measurements, and appeared to be similar to those of a simple O/W emulsion having the same volume fraction of dispersed phase, but lower oil content. This is of great interest to the food industry, since producing double emulsions with the same texture as simple ones, but a lower oil content, helps to formulate reduced‐calorie foods.