Stability and microstructure of food-grade double emulsions, Lammy Sapei and Derick Rousseau
Lanny Sapei Parahyangan Catholic University Indonesia Dérick Rousseau Ryerson University Canada Purpose: Stable, food-grade water-in-oil-in-water double emulsions (DEs) were designed for possible controlled release applications in foods. Methodology: The primary water-in-oil emulsion prepared with water, canola oil, polyglycerol polyricinoleate (PgPr), sodium chloride (NaCl) and gelatin was stable for months. DEs were developed by dispersing the […]