PREPARATION OF FINE PROTEIN-STABILIZED WATER-IN-OIL-IN-WATER EMULSIONS

被引：59
作者：
DICKINSON, E
EVISON, J
OWUSU, RK
机构：
[1] Department of Food Science, University of Leeds, Leeds
来源：
FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 05期
关键词：
D O I：
10.1016/S0268-005X(09)80106-9
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The preparation and preliminary characterization of a protein-stabilized water-in-oil-in-water (W/O/W) multiple emulsion is described. The oil phase is n-tetradecane, and the lipophilic and hydrophilic emulsifiers are Span 80 and sodium caseinate, respectively. Fine multiple emulsions prepared by jet homogenization (external droplet size approximately 1-mu-m, yield 40-60%) are compared with coarse multiple emulsions (external droplet size approximately 10-mu-m, yield 95-98%) prepared by high-speed mixing. In each case the average droplet size of the primary W/O emulsion as determined by light scattering is approximately 0.3-mu-m. The fine W/O/W multiple emulsion has greatly improved stability with respect to creaming.
引用
收藏
页码：481 / 485
页数：5
相关论文
共 12 条
[1]  
Matsumoto S., Ueda Y., Kita Y., Yonezawa D., Agric. Biol. Chem., 42, pp. 739-743, (1978)
[2]  
Matsumoto S., Sherman P., A PRELIMINARY STUDY OF W/O/W EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS, Journal of Texture Studies, 12, pp. 243-257, (1981)
[3]  
Matsumoto S., W/O/W-TYPE MULTIPLE EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS, Journal of Texture Studies, 17, pp. 141-159, (1986)
[4]  
de Cindio B., Grasso G., Cacace D., Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties, Food Hydrocolloids, 4, pp. 339-353, (1991)
[5]  
Davis S.S., Walker J.M., Methods Enzymol., 149, pp. 51-64, (1987)
[6]  
Florence A.T., Whitehill D., J. Colloid Interface Sci., 79, pp. 243-256, (1981)
[7]  
Florence A.T., Whitehill D., Int. J. Pharm., 11, pp. 227-308, (1981)
[8]  
Dickinson E., Annual Report on the Progress in Chemistry Sect C, pp. 31-58, (1986)
[9]  
Burgaud I., Dickinson E., Nelson P.V., Int. J. Food Sci. Technol., 25, pp. 39-46, (1990)
[10]  
Brown M.E., Boston M.S., Ultra-micro Sugar Determinations Using 2,9-dimethyl-1,10-phenanthroline Hydrochloride (Neocuproine), Diabetes, 10, pp. 60-62, (1961)
12