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

Double Emulsions Stabilized by Food Biopolymers

“…98 With sodium caseinate as the secondary emulsifying agent, high-pressure homogenization can produce fine W/ O/W emulsions (micrometre-sized outer droplets) and a relatively high yield. 88,89 This is illustrated by the experimental data in Figure 3 for W/O/W emulsions prepared with kerosene or soybean oil as oil phase and Span 80 or PGPR as primary emulsifier, respectively. The average diameter of the inner W/O droplets was d 32 =0.3 μm.…”

“…34,[84][85][86] The use of a 'bioemulsifier' to prepare W/O/W emulsions by the two-step procedure was reported more than 30 years ago. 87 In the intervening period, various different types of food protein emulsifiers have been employed in the stabilization of double emulsions, including sodium caseinate, 53,64,68,69,72,73,[88][89][90] gelatin, 66,91 BSA 63 and whey protein isolate 92 and also some hydrocolloid emulsifiers such as gum arabic 71,93 and hydrophobically modified starch. 30 Attempts have also been made to stabilize the outer droplets of double emulsions with various soluble polysaccharides 84,85,94,95 acting as thickening/gelling agentsProtein concentration (wt%) Yield (%) pectin, carrageenan, alginate, xanthan, gellan, locust bean gum and carboxymethylcellulose-and also using colloidal particles of microcrystalline cellulose.…”

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

“…Small droplets are more resistant to creaming (Dickinson, Evison, & Owusu, 1991). This could be the reason why both the double emulsions stabilized by SC and WP showed good stability; first, the monomodal distribution shows that there were no important differences in particle sizes in either phase, and second, the average particle size of the droplets in the DE/SC emulsion was smaller, indicating more resistance to creaming (Dickinson et al, 1991). Note, however, that there were no great differences in the average particle sizes of the two emulsions, and hence the differences in stability were slight.…”

High throughput production of double emulsions using packed bed premix emulsification

“…Using classic emulsification methods, only widely distributed large droplets can be produced at low-shear conditions, otherwise the internal phase is destroyed through the shearing action of the emulsification device, which results in low encapsulation efficiency (van der Graaf et al, 2005). For instance the encapsulation efficiency obtained with a laboratory mixer at high shear rate was 50-60% (Dickinson, Evison, & Owusu, 1991). Therefore, production processes that allow adequate control over the preparation process and suppress release during the production have to be developed.…”