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Microencapsulation of oils using whey protein/gum arabic coacervates

โœ Scribed by Weinbreck, F.; Minor, M.; de Kruif, C. G.

Book ID
120776205
Publisher
Informa plc
Year
2004
Tongue
English
Weight
374 KB
Volume
21
Category
Article
ISSN
0265-2048

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๐Ÿ“œ SIMILAR VOLUMES

Microencapsulation of oils using whey pr
Microencapsulation of oils using whey protein/gum arabic coacervates
โœ Weinbreck, F.; Minor, M.; de Kruif, C. G. ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› Informa plc ๐ŸŒ English โš– 374 KB

Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulation purposes. The formation of a smooth biopolymer

Complex Coacervation of Whey Proteins an
Complex Coacervation of Whey Proteins and Gum Arabic
โœ Weinbreck, F.; de Vries, R.; Schrooyen, P.; de Kruif, C. G. ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› American Chemical Society ๐ŸŒ English โš– 155 KB

Mixtures of gum arabic and whey protein (whey protein isolate, WP) form an electrostatic complex in a specific pH range. Three phase boundaries (pH(c), pHphi(1), pHphi(2)) have been determined using an original titration method, newly applied to complex coacervation. It consists of monitoring the tu