Food grade duplex emulsions designed and stabilised with different osmotic pressures

Pawlik, Aleksandra K.; Cox, Philip W. L.; Norton, Ian T.

doi:10.1016/j.jcis.2010.08.049

Cited by 89 publications

(59 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Very stable droplets could be formed shortly after preparation of inverse miniemulsions due to the fact that the added salt enables the occurrence of a real zero-effective-pressure situation (i.e., the osmotic pressure counterbalances the Laplace pressure) (Landfester, 2006). This study confirms the hypothesis of Pawlik et al (2010) that the addition of salt in the water phase strengthens the interaction between adsorbed molecules, and provides better packing of the PGPR in the interfacial layer. Therefore, increasing the elasticity of the layer decreases the interfacial mobility and the rate of film drainage between approaching droplets, leading to increasing emulsion stability by "stiffening" the interface (Lutz et al, 2009).…”

Section: Resultssupporting

confidence: 80%

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

Nikolovski

Ilić

Sovilj

2016

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-The multiobjective optimization method was applied in order to improve the droplet size distribution and stability of water-in-oil emulsions composed of sunflower and pumpkin seed oils as continuous phase, polyglycerol polyricinoleate as emulsifier, water as dispersed phase and sodium chloride as co-stabilizer (lipophobe). Three composition factors were varied based on the three level Box-Behnken design and three characteristics of the obtained emulsions were measured for each experimental run. The mean volume diameter of water droplets and the span of the droplet size distribution, both determined immediately upon preparation of the emulsion, as well as the stability index over a three-month period were interrelated by regression functions with the surfactant concentration, oil composition and the salt content in the water phase of the emulsion. Also, the fourth objective function based on a difference in the prices of pumpkin seed and sunflower oils was considered for optimization. The multiobjective optimum was calculated by using the minimal loss method with weight factors. Additionally, effects of the continuous phase composition and the salt content on the equilibrium interfacial tension of water-oil systems and the changes of the droplet size distribution over time were studied.

show abstract

Section: Resultssupporting

confidence: 80%

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

Nikolovski

Ilić

Sovilj

2016

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…The droplets of the duplex emulsion appear dark due to the enclosed water droplets corresponding to the droplet phase of the initially prepared w/o emulsion. The dark appearance of duplex emulsion droplets has previously been reported in the literature [32][33][34]. The droplet size spectra as well as the d 4,3 values of both types of emulsions compare well and, hence, droplet size can be removed as a variable which may influence saltiness perception.…”

Section: Resultssupporting

confidence: 67%

“…To minimize microstructure instability through diffusion of the internal water phase into the external water phase due to osmotic pressure gradients, potassium chloride was added to the internal water phase. However, "emptying out" was still observed when the samples were kept for longer than one week, probably due to differences in chemical potential between the two aqueous phases as recently demonstrated [32].…”

Section: Methodsmentioning

confidence: 65%

Enhancing saltiness in emulsion based foods

Lad

Hewson

Wolf

2012

Flavour

View full text Add to dashboard Cite

Background: The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup) through increasing salt concentration in the continuous phase while retaining the fat content of the (aqueous continuous) product was evaluated. This was accomplished by increasing the droplet phase volume using duplex emulsion technology. Viscosity and droplet size distribution was measured. Saltiness evaluation was based on simple paired comparison testing (2-Alternate Forced Choice tests, BS ISO 5495:2007).

show abstract

“…In conventional emulsions having the opportunity to be used as fat-replacers in meat, some food-grade ingredients have been utilized to improve stability and functional properties (Delgado-Pando et al, 2010 (Evison et al, 1995;Vaziri and Warburton, 1994;Fechner et al, 2007;Hemar et al, 2010;O'Regan and Mulvihill, 2010;Sapei et al, 2012), caseinate (Su et al, 2006), whey protein (Knoth et al, 2005;Kim et al, 2006;Hemar et al, 2010), bean protein (Koberstein-Hajda and Dickinson, 1996), gum acacia (Vaziri and Warburton, 1994;Su et al, 2008), xanthan gum (Evison et al, 1995), gelled starch (Iancu et al, 2009) have been utilized. PGPR is known as a synthetic and strongly lipophilic emulsifier widely used to stabilize both W/O and W/O/W emulsions Su, 2008;Lutz et al, 2009;O'Regan and Mulvihill, 2010;Pawlik et al, 2010;Xu et al, 2011;Zhang, 2011;Sapei et al, 2012;Öztürk et al, 2014). The use of additional emulsifiers, like sodium caseinate has been suggested as a strategy to reduce the amount of PGPR (Gülseren and Corredig, 2014).…”

Section: Emulsifying Agentsmentioning

confidence: 99%

An Overview of Food Emulsions: Description, Classification and Recent Potential Applications

Serdaroğlu

Öztürk

Kara³

2015

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like “macro emulsion”, “nanoemulsion” and “multiple emulsion”. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry.

show abstract

Food grade duplex emulsions designed and stabilised with different osmotic pressures

Cited by 89 publications

References 30 publications

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

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

Enhancing saltiness in emulsion based foods

An Overview of Food Emulsions: Description, Classification and Recent Potential Applications

Contact Info

Product

Resources

About