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Title

Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

AuthorsFernández Martín, Fernando ; Freire, María; Bou, Ricard ; Cofrades, Susana ; Jiménez Colmenero, Francisco
KeywordsMono- and di-acyl glycerides
Liquid crystals
Pickering effect
Physical properties
Fat-crystallizers
Double emulsions
Issue Date2017
PublisherElsevier
CitationJournal of Food Engineering 196: 18-26 (2017)
AbstractOlive oil based W/O/W double emulsions (DEs) were prepared with polyglycerol polyricinoleate (PGPR, 3 or 6%) and sodium caseinate as emulsifiers both singly in a control sample, and with the addition of two fat-crystallizers (Verols V10 or V50) at two concentrations (3 or 6%). Globule size distribution was essentially monomodal with area-volume mean diameter (d) values ∼2 μm. Creaming along an 8 d refrigerated storage was always minor. The predominant elastic behavior in control samples evolved to viscous in samples with Verols. DSC revealed that V10 and V50 crystalized as α- and β′-polymorphs respectively, that can absorb at a W/O interface, potentially producing interfacial crystallization (V10 < V50). Instead, (V10 > V50) concerning DEs stabilization because V50 plus 3 or 6% PGPR produced essentially glassy matrices, thus impeding Pickering effects. V10 plus 3 or 6% PGPR formed crystalline DEs with presence of lyotropic mesophases, which yielded W/O Pickering stabilization effects.
URIhttp://hdl.handle.net/10261/140672
Identifiersdoi: 10.1016/j.jfoodeng.2016.10.011
issn: 0260-8774
Appears in Collections:(ICTAN) Artículos
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