Vegetable oil based emulsions in milk

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43872865" target="_blank" >RIV/70883521:28110/14:43872865 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/360" target="_blank" >http://dx.doi.org/10.5219/360</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/360" target="_blank" >10.5219/360</a>

Result language
angličtina
Original language name
Vegetable oil based emulsions in milk
Original language description
Milk and dairy products represent an important part of functional food in the market. Based on their positive health and nutritional benefits, they have gained popularity and their consumption as well as production is on the rise in the last few decades.As a result of this trend, milk-based products are being used for the delivery of bioactive food ingredients. This study is devoted to the formulation of stable emulsions containing grape seed oil dispersed with several emulsifiers (Tween 80, monocaprylin, and lecithin) in milk. Photon correlation spectroscopy was used to evaluate the characteristics of the emulsions in terms of mean droplet size, droplet size distribution and polydispersity index. Emulsions were prepared using 2% and 5% w/w grape seedoil, and 3%, 5%, or 8% w/w emulsifier, and these were homogenized at two different rates of 1050 and 13400 rpm. Parameters influencing emulsion particle size and particle size distribution were identified, which included emulsifier type,
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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