Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties

Cindio, Bruno de; Grasso, G.; Cacace, Domenico

doi:10.1016/s0268-005x(09)80130-6

Cited by 34 publications

(17 citation statements)

References 15 publications

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“…Since there are two types of interfaces in multiple emulsions, typically two different emulsifying agents (EA) should be incorporated in the structure. The first one is used to stabilize internal droplets (primary emulsion) and the second one is used to stabilize external droplets (secondary emulsion) (de Cindio et al, 1991;Dickinson, 2011). Evaluating the solubility characteristics, a fatsoluble EA and a water-soluble EA are needed to stabilize internal water droplets and oil droplets, respectively .…”

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

“…Multiple emulsions are used extensively in the encapsulation of active components in medicine, pharmacy, cosmetics and biomedical sciences (Charcosset, 2009;Dickinson, 2011 (de Cindio et al, 1991;Garti, 1997;McClements et al, 2007;Choi et al, 2009;McClements et al, 2009;Dickinson, 2011). By this way, W/O/W emulsions have been stated to be a useful strategy in masking off-flavours and controlling the release and protection of labile ingredients (Bou et al, 2013).…”

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

“…Since multiple emulsions offer the opportunity to enclose nutritional and bioactive compounds, and these emulsions could be used as food ingredients, they offer an interesting approach among the technological strategies used to optimize dietary active components in new food systems such as functional foods (Jiménez-Colmenero, 2013). Thus the second strategy of W/O/W emulsion applications is to allow the production of the products which are healthier and low-fat (de Cindio et al, 1991;Garti, 1997;McClements et al, 2007;Choi et al, 2009;Dickinson, 2011;Bou et al, 2013;Serdaroğlu et al, 2013a). As known, in recent years low-fat products are demanded increasingly by reasons of consumers' consciousness level on foodstuffs, change in their expectations, their tendency towards healthier products and tendency to decrease various disease risks.…”

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

“…As reported by Jiménez-Colmenero (2013), it should be possible to produce reduced-fat products with similar physicochemical and sensory properties as full-fat products. W/O/W emulsions are stated also to have other favorable effects like developing taste (de Cindio et al, 1991) and preventing oxidation (Choi et al, 2009;O'Regan and Mulvihill, 2010;Serdaroğlu et al, 2014) since it includes water in external (i.e. continuous) phase.…”

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

“…continuous) phase. There have been patented studies on the use of W/O/W emulsions in salty creams (salt-encapsulated) and aromatic mayonnaises (flavour-encapsulated) (de Cindio et al, 1991;Garti, 1997). Márquez and Wagner (2010) reported that a double emulsion can work as a reduced-fat substitute for whipped dairy cream.…”

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

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

Serdaroğlu

Öztürk

Kara³

2015

Turkish JAF Sci.Tech.

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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.

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Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

Section: Multiple Emulsions (Multiplex/double/multilayered Emulsions)mentioning

confidence: 99%

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

Serdaroğlu

Öztürk

Kara³

2015

Turkish JAF Sci.Tech.

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Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

et al. 2013

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As water encapsulation is crucial for most W/O/W emulsion applications, we compare different measurement techniques for its analysis. Therefore, we produce two different W/O/W emulsions that should have different EE, as we change the applied shear rate during the second emulsification step. We use the marker based techniques photometry (with Vitamin B12) and electroconductivity (using NaCl), rheometry as another indirect technique as well as DSC as a direct measurement method. It was found that photometry was not capable to detect differences between the emulsions. As DSC is the only direct technique, we conclude that it is most suitable to measure EE.

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Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Zhang

Reineccius

2015

Flavour & Fragrance J

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The objective of present study was to evaluate the use of sucrose as a weighting agent in W/O/W emulsions. Placing sucrose in the internal water phase could increase the density of the oil droplet and provide natural weighing to the oil phase. A 60 wt% sucrose solution with or without gelatin served as inner aqueous phase (W). Orange oil terpenes (OT) or Miglyol 812 (MCT) were compared as oil phase (O). Different concentrations of polyglycerol polyricinoleate (PGPR) were evaluated as lipophilic emulsifier. Gum Arabic (GA), modified starch (MS), and/or Tween 20 were evaluated as hydrophilic emulsifiers. Mean droplet diameter (MDD) and encapsulation efficiency (EE) were measured with yellow #6 as a marker incorporated in inner aqueous phase. Nano‐sized W/O emulsions were formed with MDD as small as of 72 nm by using Microfluidization. Gelling the inner phase significantly increased droplet size of W/O emulsions. GA‐stabilized W/O/W emulsions showed highest dye retention (EE > 85%) and smallest MDD (0.75 to 4.5 µm), whereas MS and Tween 20 showed poor performance (EE <50%). Both concentrated and diluted W/O/W emulsions with MCT as oil phase stabilized by GA showed good stability in MDD, EE and turbidity during four weeks of storage at 23 °C. The results demonstrated the potential and challenges of creating stable beverage cloud applications based on W/O/W emulsions using sucrose as a natural weighting agent. Copyright © 2015 John Wiley & Sons, Ltd.

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Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties

Cited by 34 publications

References 15 publications

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

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

Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

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