Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916804" target="_blank" >RIV/60461373:22330/18:43916804 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.idairyj.2018.06.001" target="_blank" >http://dx.doi.org/10.1016/j.idairyj.2018.06.001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2018.06.001" target="_blank" >10.1016/j.idairyj.2018.06.001</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions

Popis výsledku v původním jazyce

The aim of this work was to achieve stable milk-based water-in-oil-in-water (w/o/w) that could be functional components in fermented products. Carrageenan GENULACTA® NM-300 was found to be a suitable stabiliser of the internal water phase and an answer to the question of how to handle the aggregation of w/o droplets. Polyglycerolpolyricinoleate (PGPR) and sunflower lecithin have previously been used as emulsifiers. All experiments confirmed that PGPR is a more appropriate emulsifier than sunflower lecithin. However, even a mixture of PGPR and sunflower lecithin did not support a stable double emulsion. In contrast, a combination of milk fat with 5% PGPR, plus 0.5% carrageenan in the internal and 0.03% carrageenan in the external water phases, showed the best stability.

Název v anglickém jazyce

Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions

Popis výsledku anglicky

The aim of this work was to achieve stable milk-based water-in-oil-in-water (w/o/w) that could be functional components in fermented products. Carrageenan GENULACTA® NM-300 was found to be a suitable stabiliser of the internal water phase and an answer to the question of how to handle the aggregation of w/o droplets. Polyglycerolpolyricinoleate (PGPR) and sunflower lecithin have previously been used as emulsifiers. All experiments confirmed that PGPR is a more appropriate emulsifier than sunflower lecithin. However, even a mixture of PGPR and sunflower lecithin did not support a stable double emulsion. In contrast, a combination of milk fat with 5% PGPR, plus 0.5% carrageenan in the internal and 0.03% carrageenan in the external water phases, showed the best stability.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

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Svazek periodika

1

Číslo periodika v rámci svazku

87

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

6

Strana od-do

54-59

Kód UT WoS článku

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EID výsledku v databázi Scopus

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