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Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification

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journal contribution
posted on 2018-11-30, 14:47 authored by Xiaolu Pu, Bettina Wolf, Marijana DragosavacMarijana Dragosavac
This study has for the first time shown that complex food emulsifiers such as starch and protein can be applied to produce stable w/o/w emulsions with the membrane emulsification technology. Using a microporous metal membrane with a 20 µm pore size, 2% of polyoxyethylene (20) sorbitan monolaurate (Tween 20), 4% of octenyl succinic anhydride (OSA) starch or 1.5% of pea protein isolate (PPI) in the external water phase respectively was the minimum concentration necessary to stabilise the w/o/w droplets. Uniform with a span as low as 0.45 and for at least 13-day stable w/o/w emulsions of droplets between 35 and 320µm were obtained. The release of a magnesium tracer from the internal water phase of xanthan gum-thickened w/o/w emulsions, when OSA starch and PPI were used, was found to be limited to around 3% after 13-day storage. However, w/o/w emulsions stabilised with Tween 20 were less stable with magnesium showing a release of 27% on day 13.

Funding

XP acknowledges the scholarship from China Scholarship Council (CSC).

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Published in

Journal of Food Engineering

Citation

PU, X., WOLF, B. and DRAGOSAVAC, M.M., 2018. Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification. Journal of Food Engineering, 247, pp.178-187.

Publisher

© Elsevier

Version

  • AM (Accepted Manuscript)

Publisher statement

This paper was accepted for publication in the journal Journal of Food Engineering and the definitive published version is available at https://doi.org/10.1016/j.jfoodeng.2018.11.022.

Acceptance date

2018-11-26

Publication date

2018-11-27

ISSN

0260-8774

Language

  • en

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