W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release

Journal of Colloid and Interface Science
Sarah Frasch-MelnikIan T Norton

Abstract

Water/oil (W(1)/O) emulsions containing fat crystals have been incorporated into an aqueous phase containing 1% na-caseinate as emulsifier to create stable water/oil/water (W(1)/O/W(2)) double emulsions. The W(1)/O primary emulsion was stabilised exclusively with monoglyceride and triglyceride crystal "shells", and contained 30% W(1) aqueous phase as well as KCl. The stability of the double emulsions was monitored over the course of 6 weeks. It was found that, providing some salt or sugar were present in the W(2) aqueous phase, emulsions retained their double structure--although coalescence between double emulsion globules occurred and creaming was observed. KCl encapsulated in the W(1) phase of the primary emulsion was only slowly released to the W(2) continuous aqueous phase: 20% within 6 weeks. This release is due to the damage caused to the fat crystal shells during the secondary emulsification step used to create the double emulsion structure.

References

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May 7, 2005·Langmuir : the ACS Journal of Surfaces and Colloids·Raffaele MezzengaEric Hughes
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Citations

Dec 14, 2012·Faraday Discussions·David A GarrecIan T Norton
May 30, 2013·Journal of the Science of Food and Agriculture·Maelle Douaire, Ian T Norton
Jan 29, 2011·International Journal of Cosmetic Science·B J D Le RévérendI T Norton
Aug 3, 2014·Colloids and Surfaces. B, Biointerfaces·Yu ZhangXing Tang
Mar 24, 2012·Journal of Colloid and Interface Science·Catherine P WhitbyClive A Prestidge
Dec 16, 2011·Journal of Colloid and Interface Science·Jessica Avendaño Juárez, Catherine P Whitby
Aug 27, 2013·Journal of Colloid and Interface Science·D KurukjiI T Norton
Jan 24, 2019·Magnetic Resonance in Chemistry : MRC·Veronique NelisPaul Van der Meeren
Dec 31, 2016·Journal of Food Science and Technology·S CofradesF Jimenez-Colmenero
May 4, 2013·Food & Function·Benjamin J D Le RévérendSerafim Bakalis
Mar 1, 2017·Journal of Food Science and Technology·Jinlong LiXiuting Li
Oct 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Takashi KuroiwaAkihiko Kanazawa
Dec 7, 2020·Journal of the Science of Food and Agriculture·Rocío Díaz-RuizGemma Gutiérrez
Jan 30, 2021·Food Research International·M MatosG Gutiérrez
May 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Gerald Muschiolik, Eric Dickinson
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Qiaomei ZhuLijun Yin
Feb 7, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Maxime NolletVéronique Schmitt
Oct 31, 2019·Langmuir : the ACS Journal of Surfaces and Colloids·Fotis SpyropoulosIan T Norton

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