Double Emulsions Stabilized by Food Biopolymers

Abstract

Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein-polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

“…Although there is widespread recognition of the perceived value of W/O/W emulsions in contributing to the development of reduced-fat products and as vehicles for the delivery of nutrients, the potential of double emulsions in the food technology has yet to be fully elucidated (Dickinson, 2011).…”

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

“…The stability problems in food emulsions cannot be improved by increasing the concentration of the emulsifying agent (like in cosmetic and pharmaceutical emulsions) due to limitations in the permitted dose for human consumption (Dickinson, 2011, Jiménez-Colmenero, 2013. The polyglycerol ester of polyricinoleic acid (PGPR) (low HLB value) is a synthetic non-ionic and the most effective hydrophobic emulsifier, commonly used in the food industry as a chocolate thickening agent with excellent waterbinding characteristics (Gülseren andCorredig, 2012, Wilson et al, 1998a).…”

“…Therefore, the incorporation of pumpkin seed oil into stable W/O emulsions, which could be eventually used for preparation of double W/O/W emulsions, was one of incentives behind our work. For stabilization of W/O/W food emulsions, beside a lipophilic emulsifier, a proper water-soluble foodgrade surfactant must be chosen among non-ionic small-molecular-weight emulsifiers (Tweens) (Das and Kinsella, 1990), block copolymer emulsifiers (Pluronics) (Torcello-Gómez et al, 2013, Dragosavac et al, 2012 or biopolymer emulsifiers (protein and hydrocolloid emulsifiers) (Dickinson, 2011). Also, W/O/W emulsions are frequently stabilised by conjugates and complexes of hydrocolloids with food proteins (Dickinson, 2009).…”

Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

“…This is consistent with droplet instability scheme according to Mezzenga et al (2004), which stated that the disappearance of droplet core phenomenon occurs because of water diffusion from internal phase to external phase, whereas the swelling phenomenon occurs because of oil droplet coalescence. This is supported by Dickinson's (2011) opinion which stated that the coalescence mechanism that happens in both phases causes the displacement of some or all dispersed components from the internal phase to the external phase. Appelqvist et al (2007) stated that the release of electrolytes from the internal phase to the external phase can happen to the system which has a balanced osmosis through reverse osmosis mechanism, Morphological test using an optical microscope in this research is only limited on the 2 dimensional structure, therefore, further observation using a confocal microscope is needed to obtain three dimensional structure.…”