Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability
W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Hitit University
2019-06-01
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| Series: | Hittite Journal of Science and Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/1506573 |
| _version_ | 1811153870582185984 |
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| author | Hulya Cakmak Seher Kumcuoglu Sebnem Tavman |
| author_facet | Hulya Cakmak Seher Kumcuoglu Sebnem Tavman |
| author_sort | Hulya Cakmak |
| collection | DOAJ |
| description | W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive oil emulsions were prepared with using different dispersed phases; maltodextrin MD , whey protein isolate WPI and maltodextrin+whey protein isolate MD+WPI mixture 1:1 w/w solutions were used at different rates to determine the effects of dissolved material on physical, chemical, rheological and thermal properties of the emulsions. The kinetic stability of emulsions were significantly improved with increasing rates of soluble materials p |
| first_indexed | 2024-03-11T19:03:00Z |
| format | Article |
| id | doaj.art-067ec4893eba4dcdb0d5bdca4bf9d522 |
| institution | Directory Open Access Journal |
| issn | 2148-4171 |
| language | English |
| last_indexed | 2024-03-11T19:03:00Z |
| publishDate | 2019-06-01 |
| publisher | Hitit University |
| record_format | Article |
| series | Hittite Journal of Science and Engineering |
| spelling | doaj.art-067ec4893eba4dcdb0d5bdca4bf9d5222023-10-10T11:17:27ZengHitit UniversityHittite Journal of Science and Engineering2148-41712019-06-0162919810.17350/HJSE19030000133150Effects of Water Soluble Materials on W/O Primary Food Emulsion StabilityHulya Cakmak0Seher Kumcuoglu1Sebnem Tavman2Hitit University, Food Engineering, Corum/TurkeyEge University, Food Engineering, İzmir/TurkeyEge University, Food Engineering, İzmir/TurkeyW ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive oil emulsions were prepared with using different dispersed phases; maltodextrin MD , whey protein isolate WPI and maltodextrin+whey protein isolate MD+WPI mixture 1:1 w/w solutions were used at different rates to determine the effects of dissolved material on physical, chemical, rheological and thermal properties of the emulsions. The kinetic stability of emulsions were significantly improved with increasing rates of soluble materials phttps://dergipark.org.tr/tr/download/article-file/1506573w/ostabilityelectrical conductivityviscosityfreezing. |
| spellingShingle | Hulya Cakmak Seher Kumcuoglu Sebnem Tavman Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability Hittite Journal of Science and Engineering w/o stability electrical conductivity viscosity freezing. |
| title | Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability |
| title_full | Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability |
| title_fullStr | Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability |
| title_full_unstemmed | Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability |
| title_short | Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability |
| title_sort | effects of water soluble materials on w o primary food emulsion stability |
| topic | w/o stability electrical conductivity viscosity freezing. |
| url | https://dergipark.org.tr/tr/download/article-file/1506573 |
| work_keys_str_mv | AT hulyacakmak effectsofwatersolublematerialsonwoprimaryfoodemulsionstability AT seherkumcuoglu effectsofwatersolublematerialsonwoprimaryfoodemulsionstability AT sebnemtavman effectsofwatersolublematerialsonwoprimaryfoodemulsionstability |