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Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic
- Source :
- Journal of Food Engineering. 307:110625
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- The impact of natural emulsifier type on the fabrication, stability, and release attributes of water-in-oil-in-water (W/O/W) emulsions prepared with a high-shear mixer were investigated: gum arabic, high-methoxy pectin, whey protein isolate (WPI), and soy protein isolate (SPI). At 1 wt%, all emulsifiers produced W/O/W emulsions with similar mean droplet diameters (d32 = 23–25 μm). However, less pectin was required to form small droplets than gum arabic, WPI or SPI. The impact of emulsifier type on the transport of small ions between the aqueous phases was then examined by placing iodine and starch in the external and internal water phases, respectively. Iodine turned blue when it came into contact with starch. W/O/W emulsions prepared using proteins (SPI and WPI) were more effective at inhibiting mass transport than those prepared using polysaccharides (gum arabic and pectin). These results are useful for rationalizing the selection of biopolymer emulsifiers for application in double emulsions.
- Subjects :
- animal structures
food.ingredient
Pectin
Starch
engineering.material
Polysaccharide
Whey protein isolate
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
0302 clinical medicine
food
Food science
Soy protein
chemistry.chemical_classification
Aqueous solution
biology
food and beverages
04 agricultural and veterinary sciences
040401 food science
chemistry
030221 ophthalmology & optometry
engineering
biology.protein
Gum arabic
Biopolymer
Food Science
Subjects
Details
- ISSN :
- 02608774
- Volume :
- 307
- Database :
- OpenAIRE
- Journal :
- Journal of Food Engineering
- Accession number :
- edsair.doi...........d2f9341ec20b77b229fa96ae4003b323