Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system
| Autor: | Dovile Juraite, Karin Schroën, Daiva Leskauskaite, Viktorija Eisinaite |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
Membrane emulsification 02 engineering and technology Beetroot Juice Analytical Chemistry Whey protein isolate Viscosity 0404 agricultural biotechnology food Phase (matter) medicine Plant Oils Sunflower Oil Food-Processing Industry Beetroot juice Food Process Engineering VLAG Chromatography biology Chemistry Sunflower oil Food-grade 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology 040401 food science Double emulsion Fruit and Vegetable Juices Whey Proteins Emulsion biology.protein Emulsions Beta vulgaris Swelling medicine.symptom 0210 nano-technology Food Science |
| Zdroj: | Food Chemistry, 206, 59-66 Food Chemistry 206 (2016) |
| ISSN: | 0308-8146 |
| Popis: | In this study we demonstrate that food-grade double emulsions can be successfully prepared using a hybrid premix emulsification system. A coarse emulsion containing beetroot juice as inner water phase, sunflower oil as oil phase and 0.5% or 1.0% whey protein isolate solution as outer water phase was prepared using a rotor stator system. This emulsion was further refined, using a bed of glass beads (diameter 71 μm), through which the emulsion was pushed at different applied pressure (200-500 kPa) and number of passes (1-5). All applied pressures lead to much smaller droplets while the juice remained encapsulated (>98%). The viscosity of the emulsions increased due to swelling of the internal water phase, and this implies that it is possible to encapsulate the components efficiently at relatively low internal water phase fraction at which the emulsions can be handled easily, while allowing them to obtain their final viscosity later. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect