Formulation and rheological characterization of reduced‐calorie food emulsions

Abstract

Water-in-oil-in-water (WlOW) double emulsions are systems where a water-in-oil emulsion (W/O) is dispersed in a second aqueous phase. The W/O emulsion exists in the suspending aqueous medium as oil globules containing smaller water droplets.In this work, a selection of both materials and procedures has been made in order to obtain an optimal formulation of a W / O W food emulsion for both yield and rheological properties.The rheological properties of W/OW emulsions have been studied by means of both steadyshear and oscillatory measurements, and appeared to be similar to those of a simple O N emulsion having the same volume fraction of dispersed phase, but lower oil content. This is of great interest to the food industry, since producing double emulsions with the same texture as simple ones, but a lower oil content, helps to formulate reduced-calorie foods.

High throughput production of double emulsions using packed bed premix emulsification

“…For example, low calorie food products (de Cindio & Cacace, 1995;Garti, 1997;Lobato-Calleros, Rodriguez, Sandoval-Castilla, Vernon-Carter, & Alvarez-Ramirez, 2006), taste masking (Muschiolik, 2007;van der Graaf et al, 2005), encapsulation and controlled release of flavour and functional ingredients (Bonnet et al, 2009;Choi, Decker, & McClements, 2009;Garti, 1997;Muschiolik, 2007), or drug delivery systems (Hino, Yamamoto, Shimabayashi, Tanaka, & Tsujii, 2000;van der Graaf et al, 2005) may become a reality through application of double emulsions.…”

Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate

“…These systems can be used as an oil phase substitute in food emulsions, obtaining water-in-oil-in-water (w/ o/w) emulsions with same amount of dispersed phase but with lower lipid content [9]. W/o/w emulsions are also a potential method to isolate substances in the dispersed aqueous phase of the primary w/o emulsion [10][11][12].…”

Production of multiple emulsions for drug delivery systems by repeated SPG membrane homogenization: Influence of mean pore size, interfacial tension and continuous phase viscosity

“…These emulsions have been investigated as controlled-release drug delivery systems (DDS) [3], as 'emulsion liquid membranes' for simultaneous liquid extraction and stripping of metals [6], organic acids [7] and antibiotics [8], as microcapsules for the protection and controlled release of functional food ingredients [9], for the formulation of reduced-calorie food emulsions [10], etc. Other applications include the use of multiple emulsions as intermediate products to the preparation of inorganic particles [11], lipid nanoparticles [12], polymeric microspheres [13][14], biodegradable microspheres [15], gel microbeads [16], and vesicles such as polymerosomes [17].…”