INVERSE MICELLAR PHASES IN TERNARY SYSTEMS OF POLAR LIPIDS/ /FAT/WATER AND PROTEIN EMULSIFICATION OF SUCH PHASES TO W/O/W-MICROEMULSION-EMULSIONS

INVERSE MICELLAR PHASES IN TERNARY SYSTEMS OF POLAR LIPIDS/ /FAT/WATER AND PROTEIN EMULSIFICATION OF SUCH PHASES TO W/O/W-MICROEMULSION-EMULSIONS

A new approach to prepare W/O/W-double emulsions is described. The inner W/O-phase is composed of a thermodynamically stable micellar solution of inverse type, an L2-phase. A protein, caseinate, is then used to stabilize the dispersion of this phase in water. Release from the inner to the outer wate...

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Veröffentlicht in:Journal of dispersion science and technology 1980-01, Vol.1 (3), p.267-281
Hauptverfasser: Pilman, E., Larsson, K., Tornberg, E.
Format: Artikel
Sprache:eng
Schlagworte:
Annan teknik
Engineering and Technology
Food Engineering
Livsmedelsteknik
Other Engineering and Technologies
Teknik
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Beschreibung
Zusammenfassung:A new approach to prepare W/O/W-double emulsions is described. The inner W/O-phase is composed of a thermodynamically stable micellar solution of inverse type, an L2-phase. A protein, caseinate, is then used to stabilize the dispersion of this phase in water. Release from the inner to the outer water phase was followed by dialysis. Phase equilibria of the two ternary systems monolaurin-water-soybean oil and tetraglycerol monolaurin-water-soybean oil are described.
ISSN:0193-2691
1532-2351
DOI:10.1080/01932698008962171