Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 534408
Title Effect of outer water phase composition on oil droplet size and yield of (w1/o/w2) double emulsions
Author(s) Oppermann, A.K.L.; Noppers, J.M.E.; Stieger, M.; Scholten, E.
Source Food Research International 107 (2018). - ISSN 0963-9969 - p. 148 - 157.
DOI http://dx.doi.org/10.1016/j.foodres.2018.02.021
Department(s) Human Nutrition (HNE)
VLAG
Chair Sensory Science and Eating Behaviour
Food Quality and Design
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Complex food systems - Double emulsions - Emulsifiers - Encapsulation efficiency - Hydrocolloids - Polysaccharides - Yield
Abstract In this study the effect of various emulsifiers (whey protein isolate (WPI), Na-caseinate, and Tween 20) and thickeners (xanthan and pectin) present in the outer water phase, w2, on oil droplet size and yield of the inner water phase, w1, of (w1/o/w2) double emulsions was investigated. Double emulsions stabilized by Tween 20 had smaller oil droplet sizes and higher yields in comparison to emulsions stabilized by WPI and Na-caseinate. Gelation of the inner water droplets w1 increased yield by 20% for all emulsifiers. Upon the addition of thickeners, the increasing viscosity of the outer water phase, w2, facilitated oil droplet breakup. This resulted in smaller oil droplets and lower yields. When pectin was used as a thickener, in comparison to xanthan, an additional decrease in yield was observed. The yield decreased to values close to zero indicating that all inner water droplets w1 were lost during emulsification. We conclude that type of hydrophilic emulsifier, properties of inner water droplets, viscosity ratio of continuous and dispersed phase, as well as type of thickener influence oil droplet size and yield of w1 phase of double emulsions. This work provides a better understanding of how composition influences the properties of double emulsions and how this can be used to design double emulsions as fat replacers in more complex food systems.
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