Stability of double emulsions for food applications

Date

2016-03-02

Author

Yıldırım, Merve
Şümnü, Servet Gülüm
Şahin, Serpil

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https://hdl.handle.net/11511/75430

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Stability of double emulsions for food applications Yıldırım, Merve; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2015) Double emulsion technology has potential effect on development of diversity and quality of functional foods by decreasing the oil and salt concentration, encapsulating and controlled release of valuable components. In this study, it was aimed to formulate stable double emulsions to be used for reduction of oil content of mayonnaise samples. W1/O ratios of primary emulsions, stabilized by polyglycerol polyricinoleate, were designed as 2:8, and 4:6, and (W1/O)/W2 ratios of double emulsions were 2:8, and 4:6. ...
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Citation Formats

M. Yıldırım, S. G. Şümnü, and S. Şahin, “Stability of double emulsions for food applications,” 2016, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/75430.