Formation and properties of highly concentrated oil-in-water emulsions stabilized by emulsion droplets

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dc.citation.volume145
dc.contributor.authorCheng L
dc.contributor.authorYe A
dc.contributor.authorYang Z
dc.contributor.authorHemar Y
dc.contributor.authorSingh H
dc.date.accessioned2024-04-23T23:46:10Z
dc.date.accessioned2024-07-25T06:41:37Z
dc.date.available2023-07-13
dc.date.available2024-04-23T23:46:10Z
dc.date.available2024-07-25T06:41:37Z
dc.date.issued2023-12
dc.description.abstract70% (v/v) concentrated emulsion has been prepared using Ca2+-cross-linked sodium caseinate particles (Ca-CAS) or Ca-CAS coated nano-sized primary emulsion droplets as emulsifiers. The primary droplet-stabilised emulsion (DSE) was compared with the conventional Ca-CAS stabilised-emulsion (PSE) in terms of viscoelasticity as affected by aging (30 days) and heating (80 °C, 30 min) at pH 5.8 and 7.0. DSE at pH 5.8 showed the highest complex modulus (G* = 1174 ± 39 Pa), approximately was six-times higher than other emulsions (G* ≤ ∼250 Pa) due to the thick emulsifier layer consisting of primary droplet increasing the effective volume faction of core droplets by a factor of ∼1.21. After aging, G* of DSE at pH 5.8 increased to 1685 ± 68 Pa, while G* of other three emulsions were ∼400 Pa. After heating, G* of DSE reached 1801 ± 69 Pa and 1312 ± 205 Pa at pH 5.8 and pH 7.0, respectively, while G* of PSE were ∼600 Pa at both pHs. The possible mechanism for aging-induced gelation was the gravity-driven microphase separation, in which the droplets flocculate together with the entrapped aqueous phase increasing the effective volume fraction. The heat-induced gelation was attributed to the increase in droplet interactions through protein aggregates and/or primary droplets forming three-dimensional networks at elevated temperature. This study suggests that the mechanical strength of food-grade concentrated emulsions can be effectively improved using nano-sized primary emulsions as emulsifying agent and can be further modulated by aging or
dc.description.confidentialfalse
dc.edition.editionDecember 2023
dc.identifier.citationCheng L, Ye A, Yang Z, Hemar Y, Singh H. (2023). Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets. Food Hydrocolloids. 145.
dc.identifier.doi10.1016/j.foodhyd.2023.109059
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number109059
dc.identifier.piiS0268005X23006057
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70696
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X23006057
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) 2023 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectDroplet-stabilised emulsion
dc.subjectInterfacial structure
dc.subjectCalcium caseinate particles
dc.subjectEmulsion gels
dc.subjectRheology
dc.titleFormation and properties of highly concentrated oil-in-water emulsions stabilized by emulsion droplets
dc.typeJournal article
pubs.elements-id477950
pubs.organisational-groupOther
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