Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

The potential food applications of water-in-oil-in-water (W 1/O/W 2) double emulsions are great, including the encapsulation of flavours or active ingredients. However, the stability of these emulsions restricts their applications in food systems. Sodium caseinate (NaCN)–maltodextrin (Md40 or Md100)...

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Veröffentlicht in:	Food research international 2010, Vol.43 (1), p.224-231
Hauptverfasser:	O’Regan, Jonathan, Mulvihill, Daniel M.
Format:	Artikel
Sprache:	eng
Schlagworte:	active ingredients Biological and medical sciences caseinates coatings Double emulsions droplet size emulsifiers emulsifying emulsions Encapsulation properties flavor food additives Food industries Fundamental and applied biological sciences. Psychology heat treatment Maillard reaction Maillard reaction products Maltodextrin maltodextrins microencapsulation oil-water interface polysaccharides protein concentrates Protein–polysaccharide conjugates relative humidity Sodium caseinate viscosity
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