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Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets
journal contribution
posted on 2012-08-01, 10:03 authored by Jeonghee Surh, Goran VladisavljevicGoran Vladisavljevic, Saehun Mun, D. Julian McClementsThe purpose of this study was to create water-in-oil (W/O) and water-in-oil-in-water (W/O/W) emulsions
containing gelled internal water droplets. Twenty weight percent W/O emulsions stabilized by a nonionic
surfactant (6.4 wt % polyglycerol polyricinoleate, PGPR) were prepared that contained either 0 or 15
wt % whey protein isolate (WPI) in the aqueous phase, with the WPI-containing emulsions being
either unheated or heated (80 °C for 20 min) to gel the protein. Optical microscopy and sedimentation
tests did not indicate any significant changes in droplet characteristics of the W/O emulsions depending
on WPI content (0 or 15%), shearing (0-7 min at constant shear), thermal processing (30-90 °C for
30 min), or storage at room temperature (up to 3 weeks). W/O/W emulsions were produced by
homogenizing the W/O emulsions with an aqueous Tween 20 solution using either a membrane
homogenizer (MH) or a high-pressure valve homogenizer (HPVH). For the MH the mean oil droplet
size decreased with increasing number of passes, whereas for the HPVH it decreased with increasing
number of passes and increasing homogenization pressure. The HPVH produced smaller droplets
than the MH, but the MH produced a narrower particle size distribution. All W/O/W emulsions had a
high retention of water droplets (>95%) within the larger oil droplets after homogenization. This study
shows that W/O/W emulsions containing oil droplets with gelled water droplets inside can be produced
by using MH or HPVH.
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Citation
SURH, J. ... et al, 2007. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. Journal of Agricultural and Food Chemistry, 55 (1), pp.175-184.Publisher
© American Chemical SocietyVersion
- NA (Not Applicable or Unknown)
Publication date
2007Notes
This journal article is Closed Access. It was published in the Journal of Agricultural and Food Chemistry: http://pubs.acs.org/journal/jafcauISSN
0021-8561Publisher version
Language
- en