Preparation and stability of W/O/W emulsions containing sucrose as weighting agent
| Autor: | Jian Zhang, Gary A. Reineccius |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
food.ingredient
Chromatography Chemistry Clouding agent Orange oil Aqueous two-phase system 04 agricultural and veterinary sciences General Chemistry 040401 food science Gelatin Modified starch chemistry.chemical_compound 0404 agricultural biotechnology food Oil droplet Polyglycerol polyricinoleate Gum arabic Food Science |
| Zdroj: | Flavour and Fragrance Journal. 31:51-56 |
| ISSN: | 0882-5734 |
| DOI: | 10.1002/ffj.3269 |
| Popis: | The objective of present study was to evaluate the use of sucrose as a weighting agent in W/O/W emulsions. Placing sucrose in the internal water phase could increase the density of the oil droplet and provide natural weighing to the oil phase. A 60 wt% sucrose solution with or without gelatin served as inner aqueous phase (W). Orange oil terpenes (OT) or Miglyol 812 (MCT) were compared as oil phase (O). Different concentrations of polyglycerol polyricinoleate (PGPR) were evaluated as lipophilic emulsifier. Gum Arabic (GA), modified starch (MS), and/or Tween 20 were evaluated as hydrophilic emulsifiers. Mean droplet diameter (MDD) and encapsulation efficiency (EE) were measured with yellow #6 as a marker incorporated in inner aqueous phase. Nano-sized W/O emulsions were formed with MDD as small as of 72 nm by using Microfluidization. Gelling the inner phase significantly increased droplet size of W/O emulsions. GA-stabilized W/O/W emulsions showed highest dye retention (EE > 85%) and smallest MDD (0.75 to 4.5 µm), whereas MS and Tween 20 showed poor performance (EE |
| Databáze: | OpenAIRE |
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