Functional Chia Oil-in-Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate

2018 ◽  
Vol 95 (9) ◽  
pp. 1213-1221
Author(s):  
Marianela I. Capitani ◽  
Mukthar Sandoval-Peraza ◽  
Luis A. Chel-Guerrero ◽  
David A. Betancur-Ancona ◽  
Susana M. Nolasco ◽  
...  
Keyword(s):  
Sodium Caseinate ◽  
Oil In Water ◽  
Chia Mucilage ◽  
Chia Oil

scholarly journals Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 631
Author(s):  
Zhang Juyang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Storage Period ◽  
Small Deformation ◽  
Sodium Caseinate ◽  
Ph Adjustment ◽  
Potential Value ◽  
Emulsifier System ◽  
Oil In Water ◽  
Droplet Sizes ◽  
The Mean

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

Relationship between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions - Effect of Salt and Protein Concentration

2003 ◽  
Vol 9 (6) ◽  
pp. 409-419 ◽  
Author(s):  
G. G. Palazolo ◽  
F. E. Mitidieri ◽  
J. R. Wagner
Keyword(s):  
Protein Concentration ◽  
Droplet Size Distribution ◽  
Sodium Caseinate ◽  
Surface Hydrophobicity ◽  
Low Protein ◽  
Interfacial Pressure ◽  
Salt Addition ◽  
Oil In Water ◽  
Dissociation Degree ◽  
Interfacial Behaviour

The capacity of both native (NSI) and denatured (DSI) soybean isolates to stabilise oil in water emulsions under controlled shear stress was evaluated. The effect of protein concentration, thermal treatment of proteins and salt addition were studied. Sodium caseinate (SC) was used as standard protein. Emulsions prepared with NSI and SC were stable against coalescence in the whole range of protein concentration (1-10 mg/mL) in spite of showing different interfacial behaviour. The interfacial pressure of DSI was higher than NSI, according to its high dissociation degree and aromatic surface hydrophobicity. However, the emulsions prepared with this sample were unstable in the whole range of bulk protein concentrations. When NaCl was added, higher coalescence was obtained with NSI and SC emulsions at low protein concentrations, and stabilisation was reached only by increasing protein concentrations. At high protein concentrations(>5 mg/mL), DSI emulsions were stable in presence of salt, due to the formation of rigid flocs resistant to agitation. Droplet size distribution, microstructure and flocculation tendency of droplets explained the differences in coalescence of NSI, DSI and SC emulsions.

Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

2001 ◽  
Vol 15 (4-6) ◽  
pp. 513-519 ◽  
Author(s):  
Y. Hemar ◽  
M. Tamehana ◽  
P.A. Munro ◽  
H. Singh
Keyword(s):  
Xanthan Gum ◽  
Sodium Caseinate ◽  
Oil In Water

scholarly journals Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

2017 ◽  
Vol 119 (11) ◽  
pp. 1600484 ◽  
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Sodium Alginate ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water

Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels

Soft Matter ◽  
2019 ◽  
Vol 15 (47) ◽  
pp. 9762-9775 ◽  
Author(s):  
Aakash Patel ◽  
Athira Mohanan ◽  
Supratim Ghosh
Keyword(s):  
Whey Protein ◽  
Droplet Size ◽  
Sodium Caseinate ◽  
Oil Droplet ◽  
Critical Droplet ◽  
Oil In Water ◽  
Oil Droplet Size

Sodium caseinate (SC)-stabilized 40% oil-in-water nanoemulsions (NEs) could be transformed into elastic gels below a critical droplet size due to increase in ϕeff by a thicker steric barrier of SC, while whey protein (WPI)-stabilized NEs remained liquid due to thinner steric barrier of WPI.

scholarly journals Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4805
Author(s):  
Takashi Kuroiwa ◽  
Miki Ito ◽  
Yaeko Okuyama ◽  
Kanna Yamashita ◽  
Akihiko Kanazawa
Keyword(s):  
Palm Oil ◽  
Sodium Caseinate ◽  
Droplet Generation ◽  
Basic Material ◽  
Operation Conditions ◽  
Microchannel Array ◽  
Oil In Water ◽  
Mean Diameter ◽  
Different Types ◽  
Semi Solid

Microchannel (MC) emulsification for the preparation of monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions containing palm oil as the oil phase was investigated for application as basic material solid/semi-solid lipid microspheres for delivery carriers of nutrients and drugs. Emulsification was characterized by direct observation of droplet generation under various operation conditions, as such, the effects of type and concentration of emulsifiers, emulsification temperature, MC structure, and flow rate of to-be-dispersed phase on droplet generation via MC were investigated. Sodium caseinate (SC) was confirmed as the most suitable emulsifier among the examined emulsifiers, and monodisperse O/W and W/O/W emulsions stabilized by it were successfully obtained with 20 to 40 µm mean diameter (dm) using different types of MCs.

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