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Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier

Zhang, Liling; Gould, Joanne; Wolf, Bettina

Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier Thumbnail


Authors

Liling Zhang

Bettina Wolf



Abstract

Sucrose oleate was assessed as an alternative lipophilic emulsifier to polyglycerol polyricinoleate (PGPR) for the stabilisation of the internal aqueous phase of a water-in-oil-in-water emulsion formulation designed for salt release from the internal aqueous phase during oral processing. A water-in-oil emulsion (30 g water/100 g oil), containing an internalised salt solution (1.5 g salt/100 g), was successfully incorporated as droplets into a salt containing external aqueous phase (0.5 g salt/100 g) with in-situ gelatinised waxy rice starch (WRS) stabilising the oil droplet interface. The droplets of the sucrose ester stabilised water-in-oil emulsion were aggregated, and this microstructure carried over into the water-in-oil-in-water emulsion. The PGPR stabilised water-in-oil emulsion showed no evidence of aggregation, and the primary droplet size was smaller. Mean oil droplet size was comparable, slightly increasing for the sucrose ester containing formulation over a 3-months observation period. Nevertheless, salt encapsulation efficiency, reducing by around 10% over 3-months, as well as in vitro salt release, reducing by 20%, were comparable. This study demonstrated that sucrose ester SE O-170 is a viable alternative for PGPR in w/o/w emulsions designed for salt release during oral processing.

Journal Article Type Article
Acceptance Date Jan 5, 2023
Online Publication Date Jan 7, 2023
Publication Date 2023-01
Deposit Date Jan 15, 2023
Publicly Available Date Jan 16, 2023
Journal Food Structure
Print ISSN 2213-3291
Publisher Elsevier BV
Peer Reviewed Peer Reviewed
Volume 35
Article Number 100309
DOI https://doi.org/10.1016/j.foostr.2023.100309
Keywords Applied Microbiology and Biotechnology; Bioengineering; Food Science
Public URL https://nottingham-repository.worktribe.com/output/15940404
Publisher URL https://www.sciencedirect.com/science/article/pii/S2213329123000023?via%3Dihub

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