w-o-w emulsions.pdf (1.51 MB)
Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification
journal contribution
posted on 2018-11-30, 14:47 authored by Xiaolu Pu, Bettina Wolf, Marijana DragosavacMarijana DragosavacThis 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 EngineeringCitation
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
© ElsevierVersion
- 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
2018-11-26Publication date
2018-11-27ISSN
0260-8774Publisher version
Language
- en