W/O/W Multiple Emulsions as the Functional Component of Dairy Products

Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of th...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Chemical engineering & technology 2019-04, Vol.42 (4), p.715-727
Hauptverfasser: Klojdová, Iveta, Štětina, Jiří, Horáčková, Šárka
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system. Functional food is experiencing increasing interest. Water‐in‐oil‐in‐water emulsions are remarkable systems bringing innovative opportunities to this field. They could allow for enjoying favorite fat products because of lower fat content and eventually other nutritional benefits. This review discusses the technology and research of such emulsions with potential applications in dairy products.
ISSN:0930-7516
1521-4125
DOI:10.1002/ceat.201800586