< Terug naar vorige pagina

Publicatie

High internal phase emulsion stabilized solely by whey protein isolate and low methoxyl complexes

Boekbijdrage - Boekabstract Conferentiebijdrage

This work describes a formulation of surfactant-free high internal phase emulsion (HIPE) stabilized by whey protein isolate-low-methoxy pectin complexes. This HIPE has several advantages compared to HIPE stabilized by whey protein isolate, including close packing of particles at the oil-water interface, improved the emulsion stability, and improved structural-rheological properties. The particle size of the biopolymer complexes, oil droplet size and microstructure of the emulsions were evaluated. Moreover, rheology measurements (small-amplitude oscillatory shear rheometry and flow behavior study) were conducted to gain more insights into the properties of these new HIPE formulation. This formulation of high internal phase emulsion can be a viable strategy for structuring liquid oils into semi-solid fats without the use of saturated or trans-fats.
Boek: Formula VIII, book of abstracts
Pagina's: 110 - 110
Jaar van publicatie:2016