Vegetable oil based emulsions in milk

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Vegetable oil based emulsions in milk

Popis výsledku v původním jazyce

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,

Název v anglickém jazyce

Vegetable oil based emulsions in milk

Popis výsledku anglicky

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,

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Svazek periodika

8

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

196-200

Kód UT WoS článku

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EID výsledku v databázi Scopus

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