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W1/O/W2 double emulsions stabilised by fat crystals – Formulation, stability and salt release

2010; Elsevier BV; Volume: 350; Issue: 1 Linguagem: Inglês

10.1016/j.jcis.2010.06.039

1095-7103

Sarah Frasch-Melnik, Fotis Spyropoulos, Ian T. Norton,

Pickering emulsions and particle stabilization

Water/oil (W1/O) emulsions containing fat crystals have been incorporated into an aqueous phase containing 1% na-caseinate as emulsifier to create stable water/oil/water (W1/O/W2) double emulsions. The W1/O primary emulsion was stabilised exclusively with monoglyceride and triglyceride crystal “shells”, and contained 30% W1 aqueous phase as well as KCl. The stability of the double emulsions was monitored over the course of 6 weeks. It was found that, providing some salt or sugar were present in the W2 aqueous phase, emulsions retained their double structure – although coalescence between double emulsion globules occurred and creaming was observed. KCl encapsulated in the W1 phase of the primary emulsion was only slowly released to the W2 continuous aqueous phase: 20% within 6 weeks. This release is due to the damage caused to the fat crystal shells during the secondary emulsification step used to create the double emulsion structure.