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

Pu, Xiaolu; Wolf, Bettina; Dragosavac, Marijana

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 μm 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  μm 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: Nov 28, 2019
• Journal: Journal of Food Engineering
• Print ISSN: 0260-8774
• Electronic 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
• Contract Date: Jan 7, 2019