Preparation of fine protein-stabilized water-in-oil-in-water emulsions

Eric Dickinson; Jane Evison; Richard Owusu

doi:10.1016/S0268-005X(09)80106-9

Preparation of fine protein-stabilized water-in-oil-in-water emulsions

Eric Dickinson, Jane Evison, Richard Owusu

Faculty Of Life & Health Sciences

Research output: Contribution to journal › Article › peer-review

70 Citations (Scopus)

Abstract

The preparation and preliminary characterization of a protein-stabilized water-in-oil-in-water (W/O/W) multiple emulsion is described. The oil phase is n-tetradecane, and the lipophilic and hydrophilic emulsifiers are Span 80 and sodium caseinate, respectively. Fine multiple emulsions prepared by jet homogenization (external droplet size ~1 μm, yield 40–60%) are compared with coarse multiple emulsions (external droplet size ~10 μm, yield 95–98%) prepared by high-speed mixing. In each case the average droplet size of the primary W/O emulsion as determined by light scattering is ~0.3 μm. The fine W/O/W multiple emulsion has greatly improved stability with respect to creaming.

Original language	English
Pages (from-to)	481
Journal	Food Hydrocolloids
Volume	5
Issue number	5
DOIs	https://doi.org/10.1016/S0268-005X(09)80106-9
Publication status	Published (in print/issue) - 1991

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10.1016/S0268-005X(09)80106-9

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title = "Preparation of fine protein-stabilized water-in-oil-in-water emulsions",

abstract = "The preparation and preliminary characterization of a protein-stabilized water-in-oil-in-water (W/O/W) multiple emulsion is described. The oil phase is n-tetradecane, and the lipophilic and hydrophilic emulsifiers are Span 80 and sodium caseinate, respectively. Fine multiple emulsions prepared by jet homogenization (external droplet size ~1 μm, yield 40–60%) are compared with coarse multiple emulsions (external droplet size ~10 μm, yield 95–98%) prepared by high-speed mixing. In each case the average droplet size of the primary W/O emulsion as determined by light scattering is ~0.3 μm. The fine W/O/W multiple emulsion has greatly improved stability with respect to creaming.",

author = "Eric Dickinson and Jane Evison and Richard Owusu",

year = "1991",

doi = "10.1016/S0268-005X(09)80106-9",

language = "English",

volume = "5",

pages = "481",

journal = "Food Hydrocolloids",

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T1 - Preparation of fine protein-stabilized water-in-oil-in-water emulsions

AU - Dickinson, Eric

AU - Evison, Jane

AU - Owusu, Richard

PY - 1991

Y1 - 1991

N2 - The preparation and preliminary characterization of a protein-stabilized water-in-oil-in-water (W/O/W) multiple emulsion is described. The oil phase is n-tetradecane, and the lipophilic and hydrophilic emulsifiers are Span 80 and sodium caseinate, respectively. Fine multiple emulsions prepared by jet homogenization (external droplet size ~1 μm, yield 40–60%) are compared with coarse multiple emulsions (external droplet size ~10 μm, yield 95–98%) prepared by high-speed mixing. In each case the average droplet size of the primary W/O emulsion as determined by light scattering is ~0.3 μm. The fine W/O/W multiple emulsion has greatly improved stability with respect to creaming.

AB - The preparation and preliminary characterization of a protein-stabilized water-in-oil-in-water (W/O/W) multiple emulsion is described. The oil phase is n-tetradecane, and the lipophilic and hydrophilic emulsifiers are Span 80 and sodium caseinate, respectively. Fine multiple emulsions prepared by jet homogenization (external droplet size ~1 μm, yield 40–60%) are compared with coarse multiple emulsions (external droplet size ~10 μm, yield 95–98%) prepared by high-speed mixing. In each case the average droplet size of the primary W/O emulsion as determined by light scattering is ~0.3 μm. The fine W/O/W multiple emulsion has greatly improved stability with respect to creaming.

U2 - 10.1016/S0268-005X(09)80106-9

DO - 10.1016/S0268-005X(09)80106-9

M3 - Article

VL - 5

SP - 481

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 5

ER -

Preparation of fine protein-stabilized water-in-oil-in-water emulsions

Abstract

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