Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications

摘要

Graphical abstractDisplay OmittedHighlights?Stable W/O-emulsions were prepared with alternatives of PGPR.?With WPI, all W/O/W-emulsions produced had similar enclosed water volume fractions.?In the presence of Na-Caseinate, the enclosed water was released from AMP-stabilized W/O/W.?AMP- and O-170 stabilized W/O/W were more sensitive to osmotic imbalances than their PGPR-counterparts.AbstractIn most publications concerning edible W/O/W-emulsions, the low-HLB emulsifier polyglycerol polyricinoleate (PGPR) is used to stabilize the W/O-interface in combination with a high-HLB emulsifier which stabilizes t