Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

作者：Zhu, Qiaomei; Qiu, Shuang; Zhang, Hongwei; Cheng, Yongqiang; Yin, Lijun^*

来源：Food Chemistry, 2018, 253: 63-70.

DOI：10.1016/j.foodchem.2018.01.119

• W/O/W emulsions
• Stability
• Gelatin
• MgCl2
• Microstructure
• Micro-rheology

Water-in-oil-in-water (W/O/W) emulsions could be utilized for fat-reduced food formulation and delivery of bioactive nutrients. However, due to thermodynamic instability, it is difficult to prepare stable double emulsions. The purpose of this study was to improve the stability of W/O/W double emulsions containing 2.0 M MgCl2 by adding porcine gelatin in the inner water phase. The impact of gelatin on the physical stability, microstructure and micro-rheological properties of W/O/W emulsions was investigated. It was found that, when the concentration of porcine gelatin exceeded 4.0 wt%, the stability of emulsions was improved, due to increased viscoelasticity of emulsion droplets. When MgCl2 concentration increased to 2.0 M, the particle size of emulsions increased, due to the osmotic pressure gradient, and the presence of gelatin further increased the droplet size. Confocal microscopy results showed that the presence of gelatin could improve the stability of W/O/W emulsions against coalescence

• 出版日期2018-7-1
• 单位中国农业大学; rutgers