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

Eric Dickinson, Jane Evison, Richard Owusu

Research output: Contribution to journalArticle

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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.
LanguageEnglish
Pages481
JournalFood Hydrocolloids
Volume5
Issue number5
DOIs
Publication statusPublished - 1991

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Emulsions
emulsions
Oils
droplet size
Proteins
Water
proteins
water
oils
creaming
sodium caseinate
emulsifiers
light scattering
homogenization
Caseins
Light scattering
Sodium
Light

Cite this

Dickinson, Eric ; Evison, Jane ; Owusu, Richard. / Preparation of fine protein-stabilized water-in-oil-in-water emulsions. 1991 ; Vol. 5, No. 5. pp. 481.
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Preparation of fine protein-stabilized water-in-oil-in-water emulsions. / Dickinson, Eric; Evison, Jane; Owusu, Richard.

Vol. 5, No. 5, 1991, p. 481.

Research output: Contribution to journalArticle

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AU - Evison, Jane

AU - Owusu, Richard

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

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