Preparation and characterization of W/O/W double emulsion in milk.

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Preparation and characterization of W/O/W double emulsion in milk.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Preparation and characterization of W/O/W double emulsion in milk.

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210376" target="_blank" >QJ1210376: Kolostrum jako zdroj nových primárních produktů v potravinách a doplňcích stravy vyznačujících se zlepšenými dietetickými vlastnostmi a vysokým obsahem přirozených biologicky aktivních látek.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů