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Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification

Pu, Xiaolu; Wolf, Bettina; Dragosavac, Marijana

Authors

Xiaolu Pu

Bettina Wolf

Marijana Dragosavac



Abstract

This study has for the first time shown that complex food emulsifiers such as starch and protein can be applied to produce stable w/o/w emulsions with the membrane emulsification technology. Using a microporous metal membrane with a 20??m pore size, 2% of polyoxyethylene (20) sorbitan monolaurate (Tween 20), 4% of octenyl succinic anhydride (OSA) starch or 1.5% of pea protein isolate (PPI) in the external water phase respectively was the minimum concentration necessary to stabilise the w/o/w droplets. Uniform with a span as low as 0.45 and for at least 13-day stable w/o/w emulsions of droplets between 35 and 320???m were obtained. The release of a magnesium tracer from the internal water phase of xanthan gum-thickened w/o/w emulsions, when OSA starch and PPI were used, was found to be limited to around 3% after 13-day storage. However, w/o/w emulsions stabilised with Tween 20 were less stable with magnesium showing a release of 27% on day 13.

Citation

Pu, X., Wolf, B., & Dragosavac, M. (2019). Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification. Journal of Food Engineering, 247, 178-187. https://doi.org/10.1016/j.jfoodeng.2018.11.022

Journal Article Type Article
Acceptance Date Nov 26, 2018
Online Publication Date Nov 27, 2018
Publication Date Apr 1, 2019
Deposit Date Jan 7, 2019
Publicly Available Date Mar 28, 2024
Journal Journal of Food Engineering
Print ISSN 0260-8774
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 247
Pages 178-187
DOI https://doi.org/10.1016/j.jfoodeng.2018.11.022
Keywords Food Science
Public URL https://nottingham-repository.worktribe.com/output/1447908
Publisher URL https://www.sciencedirect.com/science/article/pii/S0260877418305041

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