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Preparation of fine protein-stabilized water-in-oil-in-water emulsions

Dickinson, Eric, Evison, Jane and Owusu, Richard (1991) Preparation of fine protein-stabilized water-in-oil-in-water emulsions. Food Hydrocolloids, 5 (5). p. 481. [Journal article]

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URL: http://dx.doi.org/10.1016/S0268-005X(09)80106-9

DOI: doi:10.1016/S0268-005X(09)80106-9


The preparation and preliminary characterization of a protein-stabilized water-in-oil-in-water (W/O/W) multiple emulsion is described. The oil phase is n-tetradecane, and the lipophilic and hydrophilic emulsifiers are Span 80 and sodium caseinate, respectively. Fine multiple emulsions prepared by jet homogenization (external droplet size ~1 μm, yield 40–60%) are compared with coarse multiple emulsions (external droplet size ~10 μm, yield 95–98%) prepared by high-speed mixing. In each case the average droplet size of the primary W/O emulsion as determined by light scattering is ~0.3 μm. The fine W/O/W multiple emulsion has greatly improved stability with respect to creaming.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
ID Code:16958
Deposited By: Dr Richard Owusu-Apenten
Deposited On:01 Feb 2011 13:25
Last Modified:09 Mar 2017 16:59

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