Polysaccharide gel with multiple emulsion

Weiß, Julia; Scherze, Inta; Muschiolik, G.

doi:10.1016/j.foohyd.2004.10.023

Cited by 112 publications

(63 citation statements)

References 23 publications

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“…Despite the differences in particle size distribution, the W/O emulsions showed no differences in the coalescence factor or in the sedimentation of the dispersed phase over a period of 7 days (Knoth et al 2005b). The results shown are the basis for preparing multiple emulsions that are stable in liquid systems with different dry matter and for preparing multiple emulsions incorporated in gelled food systems (Weiss et al, 2005). An example of such a gelled system which has been prepared by microparticulation of an alginate solution with multiple emulsion (MEBEADS ® ) is shown in Figure 20.…”

Section: Substitution Of Pgpr By Lecithinmentioning

confidence: 99%

Multiple Emulsions - Preparation and Stability

Muschiolik

Scherze

Preissler

et al. 2006

13th World Congress of Food Science &Amp; Technology

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Multiple emulsions (W 1 /O/W 2 ) with a long-term stability of at least 12 months were prepared in order to encapsulate low molecular weight bioactive substances (M r < 2000 g/mol). The influence of the emulsifying procedure, i.e. the variation in energy input for dispersing W 1 /O in W 2 , and the influence of the emulsion composition were investigated in relation to emulsion stability and encapsulation efficiency. In order to incorporate the W 1 /O into the W 2 phase membrane emulsification, or low pressure emulsification, using a special orifice valve is favourable. A satisfactory coalescence stability of multiple emulsions with small oil droplets can be achieved by using proteins as O/W emulsifiers instead of low molecular weight emulsifiers. For good emulsion stability and low leakage from the inner to the outer water phase, an osmotic gradient (~ 180-200 mOsmol/kg) between W 1 and W 2 is necessary. Long-term stable multiple emulsions enriched with bioactive or flavouring substances can be prepared with low and high dry matter in both aqueous phases by adding different carbohydrates. The stability and release properties can be tailored by varying the oil phase or by modifying the O/W interface. PC depleted lecithin proved to be a suitable substitute for PGPR as an emulsifier for the effective dispersal of the W 1 phase into the oil phase. Therefore, multiple emulsions offer the opportunity to enclose nutritional components for multidispersed functional foods.

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Section: Substitution Of Pgpr By Lecithinmentioning

confidence: 99%

Multiple Emulsions - Preparation and Stability

Muschiolik

Scherze

Preissler

et al. 2006

13th World Congress of Food Science &Amp; Technology

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“…encapsulation of flavours [4,5], production of food with lower fat content [6] and protection of sensitive and active food components from a local harsh environment [7]. Multiple emulsions are very suitable for encapsulation of hydrophilic bioactive components, such as: vitamin B [8], immunoglobulin [9], insulin [10] and amino acids [8,11], and they are also useful for preparation of delivery systems that contains lipophilic encapsulants, such as flavour [12] and both lipophilic and hydrophilic bioactive components in the same system [8].…”

Section: Introductionmentioning

confidence: 99%

Stirred cell membrane emulsification for multiple emulsions containing unrefined pumpkin seed oil with uniform droplet size

Dragosavac

Holdich

Vladisavljević

et al. 2012

Journal of Membrane Science

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“…The wide use of agar is based on its unique ability to form a strong gel in an aqueous solution. 4) Other gelling agents such as polysaccharides 5) and gelatin 6) have also been widely used in emulsified products.…”

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confidence: 99%