PREPARATION OF FINE PROTEIN-STABILIZED WATER-IN-OIL-IN-WATER EMULSIONS

被引：59

作者：

DICKINSON, E

EVISON, J

OWUSU, RK

机构：

[1] Department of Food Science, University of Leeds, Leeds

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 05期

关键词：

D O I：

10.1016/S0268-005X(09)80106-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 approximately 1-mu-m, yield 40-60%) are compared with coarse multiple emulsions (external droplet size approximately 10-mu-m, 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 approximately 0.3-mu-m. The fine W/O/W multiple emulsion has greatly improved stability with respect to creaming.

引用

页码：481 / 485

页数：5

共 12 条

[1] Matsumoto S., Ueda Y., Kita Y., Yonezawa D., Agric. Biol. Chem., 42, pp. 739-743, (1978)
[2] Matsumoto S., Sherman P., A PRELIMINARY STUDY OF W/O/W EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS, Journal of Texture Studies, 12, pp. 243-257, (1981)
[3] Matsumoto S., W/O/W-TYPE MULTIPLE EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS, Journal of Texture Studies, 17, pp. 141-159, (1986)
[4] de Cindio B., Grasso G., Cacace D., Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties, Food Hydrocolloids, 4, pp. 339-353, (1991)
[5] Davis S.S., Walker J.M., Methods Enzymol., 149, pp. 51-64, (1987)
[6] Florence A.T., Whitehill D., J. Colloid Interface Sci., 79, pp. 243-256, (1981)
[7] Florence A.T., Whitehill D., Int. J. Pharm., 11, pp. 227-308, (1981)
[8] Dickinson E., Annual Report on the Progress in Chemistry Sect C, pp. 31-58, (1986)
[9] Burgaud I., Dickinson E., Nelson P.V., Int. J. Food Sci. Technol., 25, pp. 39-46, (1990)
[10] Brown M.E., Boston M.S., Ultra-micro Sugar Determinations Using 2,9-dimethyl-1,10-phenanthroline Hydrochloride (Neocuproine), Diabetes, 10, pp. 60-62, (1961)

← 1 2 →