Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

Hydrophilic polycarbonate chips for generation of oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions

“…Double emulsions are useful in: medicine (especially in drug delivery) (Davis and Walker 1987;Nakano 2000;Vasiljevic et al 2006), biology (Kelly et al 2007), cosmetology (Yoshida et al 1999;Lee et al 2001) and food industry (Weiss et al 2005;Lobato-Calleros et al 2006;Muschiolik 2007). The uses in medicine and cosmetology typically center around encapsulation of active substances inside double emulsions for targeted drug delivery and for control of the temporal profile of their release.…”

Hydrophilic polycarbonate chips for generation of oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions

“…Double emulsions are useful in medicine (especially in drug delivery) (Davis and Walker 1987;Nakano 2000;Vasiljevic et al 2006;), biology (Kelly et al 2007), cosmetology (Yoshida et al 1999;Lee et al 2001) and food industry (Weiss et al 2005;Lobato-Calleros et al 2006;Muschiolik 2007). The uses in medicine and cosmetology typically center around encapsulation of active substances inside double emulsions for targeted drug delivery and for control of the temporal profile of their release.…”

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

“…Márquez and Wagner (2010) reported that a double emulsion can work as a reduced-fat substitute for whipped dairy cream. Lobato-Calleros et al (2006, 2008 carried out studies about low-fat (decreased oil content up to 26%) white cheese production by using W/O/W emulsions including canola oil stabilized with some hydrocolloids without causing considerable difference in sensorial, textural and rheological properties as compared with control groups. In a similar research, oil-reduced (decreased to 13.2%) Mozarella cheese was produced by utilization of W/O/W emulsions formed with corn oil and hydrocolloids where the samples with W/O/W emulsions were featured to be harder and stickier to be resistant to external force, with developed cross-link structure and tensibility of proteins compared with control groups (Xu et al, 2011).…”

“…In a similar research, oil-reduced (decreased to 13.2%) Mozarella cheese was produced by utilization of W/O/W emulsions formed with corn oil and hydrocolloids where the samples with W/O/W emulsions were featured to be harder and stickier to be resistant to external force, with developed cross-link structure and tensibility of proteins compared with control groups (Xu et al, 2011). The results of a study about lowfat yoghurt production showed that in W/O/W emulsion groups formed by using canola oil and carboxymethylcellulose (CMC) or pectin, the oil content was decreased up to 0.56% in CMC and 0.52% in pectin groups, in comparison with the oil content of 2.95% in control group (Lobato-Calleros et al, 2009). In a study targeted to characterize multiple emulsions and evaluated their utility as pork backfat replacers in meat gel/emulsion model systems, the W/O/W emulsions prepared with olive oil, PGPR (polyglycerol polyricinoleate), sodium caseinate and whey protein concentrate showed a welldefined monomodal distribution, good thermal stability with no creaming and the meat systems had good water and fat binding properties irrespective of formulation .…”