Preparation of Water-in-Oil-in-Water Multiple Emulsions with Potential Use in Food Industry

被引：5

作者：

Klojdova, Iveta ^{[1
]}

Feldekova, Eva ^{[1
]}

Kumherova, Monika ^{[1
]}

Vesela, Kristina ^{[1
]}

Horackova, Sarka ^{[1
]}

Stetina, Jiri ^{[1
]}

机构：

[1] UCT Prague, Dept Dairy Fat & Cosmet, Tech 5, Prague 16628 6, Dejvice, Czech Republic

来源：

CHEMICAL ENGINEERING & TECHNOLOGY | 2020年 / 43卷 / 03期

关键词：

Hydrocolloids; Internal water phase; Milk proteins; Two-step emulsification; w; o; w emulsions; WHEY-PROTEIN ISOLATE; CASEIN MICELLES; STABILITY; COLOSTRUM; CARRAGEENAN; SYSTEMS; MILK;

D O I：

10.1002/ceat.201900394

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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.

引用

页码：523 / 530

页数：8

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