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Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

✍ Scribed by Jonathan O’Regan; Daniel M. Mulvihill

Book ID
116488646
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
538 KB
Volume
43
Category
Article
ISSN
0963-9969

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The creaming and rheology of oil-in-water emulsions (30 vol% n-tetradecane, pH 6.8) stabilized by a mixture of commercial sodium caseinate and the non-ionic emulsifier polyoxyethylene sorbitan monolaurate (Tween 20) has been investigated at 21 degrees C. The presence of sufficient Tween 20 to displa