Preparation and characterization of W/O/W double emulsion in milk.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43903178" target="_blank" >RIV/60461373:22330/16:43903178 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Preparation and characterization of W/O/W double emulsion in milk.
Original language description
Double emulsions enable reduce fat content in food and encapsulation of nutrients . In this work, encapsulation efficiency and droplet size of double emulsion in milk after preparation and after four-weeks of storage at 4oC were evaluated. The both water phases consisted of skimmed milk and the oil phase consisted of canola oil with 5 % (w/w) emulsifier (PGPR). Influence of homogenization pressure and frequency of rotor-stator agitator during double emulsion preparation were studied. It can be seen that the increasing of homogenization pressure allowed the preparing of primary W/O emulsion with smaller droplets. There were no changes in particle size after four weeks of storage with the exception of emulsion prepared by homogenization pressure 200 MPa. It is evident that W/O/W emulsions prepared at 10,000 rpm had highest encapsulation efficiency and stability during storage but the largest oil droplets regardless homogenization pressure of W/O emulsion. Both droplet size and encapsulation efficiency together with stability decreased with higher frequency of the rotor-stator agitator.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QJ1210376" target="_blank" >QJ1210376: Colostrum as a source of new primary products in food and food supplements characterized by improved dietary properties and high content of natural biologically active substances.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů