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Title: Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets
Authors: Surh, Jeonghee
Vladisavljevic, Goran T.
Mun, Saehun
McClements, D. Julian
Keywords: Membrane homogenization
W/O emulsion
W/O/W emulsion
Gelled particles
Multiple emulsion
Issue Date: 2007
Publisher: © American Chemical Society
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.
Abstract: The 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.
Description: This journal article is Closed Access. It was published in the Journal of Agricultural and Food Chemistry: http://pubs.acs.org/journal/jafcau
Version: Closed access
DOI: 10.1021/jf061637q
URI: https://dspace.lboro.ac.uk/2134/10188
Publisher Link: http://pubs.acs.org/journal/jafcau
ISSN: 0021-8561
Appears in Collections:Closed Access (Chemical Engineering)

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