Suphantharika, Influence of different [beta]-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions
, Food Hydrocollo.
But the multilayer oil-in-water emulsion
was stable at the same pH and retained, to a greater extent, the hydrophobic VOCs.
STA-CAP [R] 661 is recommended for use in applications requiring the stabilization of oil-in-water emulsions
This ingredient can be formulated into oil-in-water emulsions
, water-in-oil emulsions, dispersions, and other formulating systems.
were prepared with different interfacial properties: lactoferrin only, beta-lactoglobulin only; lactoferrin and beta-lactoglobulin; beta-lactoglobulin and lactoferrin; and mixed beta-lactoglobulin and lactoferrin.
In the Massachusetts research, several oil-in-water emulsions
were prepared with different interfacial properties.
Ethanolic extracts produced from the pomace of each grape variety were added to bulk soybean oil as well as oil-in-water emulsions
to determine the antioxidant activity of the extracts in lipid systems.
In order to optimize this property, during the past 25 years hydrocarbon and emollient oil-in-water emulsions
have evolved to silicone-in-water emulsions, to the incorporation of volatile silicones and oils for "lightness" and eventually to water-in-silicone emulsions.
containing hydrophilic carriers are often spray-dried to encapsulate lipophilic compounds into powders.
With oil-in-water emulsions
(O/W) or with aqueous dispersions of hydrophobic materials, Inutec SP1 will be located at the interface, creating a steric barrier.
They set out to investigate the potential of collagen fibers in oil-in-water emulsions
under different pH conditions and in formulations with different amounts of protein.
The research proves it is possible to design oil-in-water emulsions
with different behaviors in the gut to influence gastrointestinal physiology and, ultimately, satiety.