title: Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system.
abstract: 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 as oil phase and 0.5% or 1.0% whey protein isolate solution as outer water phase was prepared using a rotor stator system. This emulsion was further refined, using a bed of glass beads (diameter 71μm), through which the emulsion was pushed at different applied pressure (200-500kPa) and number of passes (1-5). All applied pressures lead to much smaller droplets while the juice remained encapsulated (>98%). The viscosity of the emulsions increased due to swelling of the internal water phase, and this implies that it is possible to encapsulate the components efficiently at relatively low internal water phase fraction at which the emulsions can be handled easily, while allowing them to obtain their final viscosity later.
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania.
authors.forename: Viktorija
authors.initials: V
authors.lastname: Eisinaite
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania.
authors.forename: Dovile
authors.initials: D
authors.lastname: Juraite
authors.affiliation: Wageningen University, Food Process Engineering Group, The Netherlands.
authors.forename: Karin
authors.initials: K
authors.lastname: Schroën
authors.affiliation: Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania. Electronic address: daiva.leskauskaite@ktu.lt.
authors.forename: Daiva
authors.initials: D
authors.lastname: Leskauskaite
mesh_terms: D027461:Beta vulgaris; D004655:Emulsions / Q000737:chemistry*; D005525:Food-Processing Industry / Q000379:methods*; D000067030:Fruit and Vegetable Juices; D010938:Plant Oils; D000074242:Sunflower Oil; D014783:Viscosity; D000067816:Whey Proteins
chemical_list: D004655:Emulsions; D010938:Plant Oils; D000074242:Sunflower Oil; D000067816:Whey Proteins
keywords: Beetroot juice; Double emulsion; Food-grade; Membrane emulsification