Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation

Functional dairy food, yogurt, was produced by incorporating double emulsions encapsulating magnesium chloride in their internal aqueous droplets. For that purpose, W/O/W double emulsions based either on liquid vegetable oil or solid oil ”anhydrous milk fat (AMF),” were prepared, pasteurized, and incorporated into stirred or firm homemade yogurts to produce a fortified yogurt with food intake covers more than 15% of our daily magnesium requirements. Studies of the enriched product carried out over 28 days of storage at 4°C, show that for a high concentration of encapsulated magnesium chloride (0.42 M) in the liquid double emulsions, the magnesium release in yogurt can be low (