STABILITY OF WATER-IN-OIL-IN-WATER MULTIPLE EMULSIONS: INFLUENCE OF THE INTERFACIAL PROPERTIES OF MILK FAT GLOBULE MEMBRANE

  • J.G. Dzul-Cauich
  • C. Lobato-Calleros Universidad Autónoma Chapingo
  • J.P. Pérez-Orozco
  • J. Álvarez-Ramírez
  • E.J. Vernon-Carter
Keywords: milk fat globule membrane, esters of polyglycerol polyriciniolate fatty acids, multiple emulsions stability, bulk and interfacial rheological properties

Abstract

The interfacial shear viscosity (ƞint) and the creep compliance-time (J(t)) behavior of milk fat globule membrane (MFGM) films (4, 5 and 6% w/w) formed at the water-oil interface were evaluated. Films with higher MFGM concentration displayed higher ƞint and interfacial viscoelastic properties. When esters of polyglycerol and polyriciniolate fatty acids (PGPR) were added to the oil phase, a competitive adsorption at the interface took place between PGPR and MFGM which caused a decrease in the interfacial viscoelastic properties of the films. The change in the rheological behavior of the films suggests that their interfacial structure was determined by complex interactions between the MFGM and PGPR molecules.Water-in-oil-in-water multiple emulsions (ME) with smaller surface-volume droplet size (d3;2), greater stability, and higher storage (G’) and loss (G”) moduli were obtained when higher MFGM concentrations were used in the outer aqueous phase.

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Published
2020-03-27
How to Cite
Dzul-Cauich, J., Lobato-Calleros, C., Pérez-Orozco, J., Álvarez-Ramírez, J., & Vernon-Carter, E. (2020). STABILITY OF WATER-IN-OIL-IN-WATER MULTIPLE EMULSIONS: INFLUENCE OF THE INTERFACIAL PROPERTIES OF MILK FAT GLOBULE MEMBRANE. Revista Mexicana De Ingeniería Química, 12(3), 425-436. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1502
Section
Food Engineering

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