Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system

摘要: In this study we demonstrate that food-grade double emulsions can be successfully prepared using a hybrid premix emulsification system. A coarse emulsion containing beetroot juice as inner water phase, sunflower oil phase and 0.5% or 1.0% whey protein isolate solution outer was rotor stator This further refined, bed of glass beads (diameter 71μm), through which the pushed at different applied pressure (200-500kPa) number passes (1-5). All pressures lead to much smaller droplets while remained encapsulated (>98%). The viscosity increased due swelling internal implies it is possible encapsulate components efficiently relatively low fraction handled easily, allowing them obtain their final later.