Duplex emulsions for healthy foods

[摘要] Clear scientific links between major diseases and diet are the main reasons for a change in food processing technology and products. Duplex emulsions offer the possibility of reduction of the fat content, and also encapsulation of bio-components and their targeted delivery within the human body. In this work the formulation and production/processing of food grade W\(_1\)/O/W\(_2\) duplex emulsions were investigated in relation to emulsion’s stability. It was shown that when the osmotic pressures between the two water compartments in duplex W\(_1\)/O/W\(_2\) emulsions were balanced, there was still a release of salt in storage. The extent and rate of release was proportional to glucose concentration in the W\(_2\). Duplex emulsions are shear-sensitive and shear-intensive processing could lead to their considerable damage. By using three secondary emulsification techniques: Shirasu Porous Glass (SPG) cross-flow membranes, SPG rotating membrane and high-shear mixer, it was shown that the amount of salt released during storage depends on the emulsification technique. The SPG rotating membrane technique was used to investigate its emulsifying potential. Droplet sizes of simple O/W emulsions were independent of the dispersed phase volume, increasing with the viscosity of the continuous phase and size of the membrane pores. It was also shown that droplet size could be controlled by the concentration and properties of an emulsifier.

[发布机构] University:University of Birmingham;Department:School of Chemical Engineering

[关键词] T Technology;TP Chemical technology