Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Videos
Videos
Thesis submission
Thesis submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Contact us
Contact us
The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion
Date
2017-01-01
Author
YILDIRIM, Merve
Şümnü, Servet Gülüm
Şahin, Serpil
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
18
views
0
downloads
Cite This
The double emulsion technology has a potential effect on the development of diversity and quality of functional foods by means of decreasing oil or salt concentration, encapsulating and controlling release of valuable components. In this study, it was aimed to formulate stable double emulsions to be used in food systems. W1/O ratios of primary emulsions, stabilized by polyglycerol polyricinoleate (PGPR), were designed as 2:8 and 4:6, and (W1/O)/W2 ratios of the double emulsions were used as 2:8 and 4:6. W/O/W phase ratios, homogenization methods applied to primary emulsion (high-speed homogenization, ultrasonic homogenization), and emulsifier types used in W2 phase [sodium caseinate (SC), xanthan gum, lecithin-whey protein concentrate] were used as independent variables. Particle size and distributions, stability, encapsulation efficiency (EE), rheological properties, long-term stability, and morphological properties of the double emulsions were investigated.The double emulsions prepared with SC and (W1/O)/W2 ratio of 4:6, were found to have the higher stability values, higher apparent viscosity, and lower particle size. High-speed homogenization applied to primary emulsion reduced particle size of the double emulsion and increased apparent viscosity, but did not affect stability and EE of the double emulsions, significantly.
Subject Keywords
Physical and Theoretical Chemistry
,
Surfaces, Coatings and Films
,
Polymers and Plastics
URI
https://hdl.handle.net/11511/44690
Journal
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
DOI
https://doi.org/10.1080/01932691.2016.1201768
Collections
Department of Food Engineering, Article
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
M. YILDIRIM, S. G. Şümnü, and S. Şahin, “The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion,”
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
, vol. 38, no. 6, pp. 807–814, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/44690.