Bitter: Understanding How Protein, Lipids, and Oil-in-water Emulsions Influence Perception
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Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers
Oil in water emulsions have attracted considerable attention in food industry due to their large applications. In this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. The emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. A mixture design was use...
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The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...
متن کاملInfluence of Casein and Inulin on the Properties of Fish Oil Nano-emulsion
The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...
متن کاملStability studies of some food emulsions
Emulsions, thermodynamically unstable mixtures, are dispersed systems in which one liquid is dispersed as droplets in a second immiscible phase. In most natural and processed foods, the immiscibility of water with lipids is overcomed by dispersing one phase as droplets into the other phase. The oil-in-water emulsions are highly stable. This is because some water-soluble surface-active agents an...
متن کاملAutoxidation of unsaturated lipids in food emulsion.
Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids and bulk lipids. This article gives a brief overview of...
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