Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion

  title={Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion},
  author={Chia Chun Loi and Graham T. Eyres and Edward John Birch},
  journal={Journal of Food Engineering},
Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion †
The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls; however, bulk GMO emulsion showed significantly lower stability than controls.
Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
A basic understanding for SMG improving the properties and stability of the complex emulsion is provided and the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage.
Effect of different concentrations of sodium chloride and soy protein isolate with mono- and diglycerides/corn oil on physical properties and stability of w/o/w double emulsion
The successful fabrication of double emulsion is determined by the ingredients or the process. The aim of the study was to determine the effects of sodium chloride and soy protein isolate with
Effect of monoglyceride content on emulsion stability and rheology of mayonnaise
The mayonnaise incorporated with 98% MG showed the highest stability and reduction in the MG concentration in the emulsifier mixture decreased the emulsion stability, according to rheological measurements.
Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
Introduction. Modern food science needs new research of food emulsifiers, their composition, properties and effect on the structural characteristics of emulsions. It looks for modern technological
Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation.
Rancimat, Oxipres and thermogravimetric analyses all showed that the microencapsulated acylglycerol concentrate had unexpectedly improved oxidation stability, compared to those produced using tuna oil, even though the concentrated oils themselves were significantly less stable than tuna oil.


Lipid Oxidation in Emulsions
For several years, there has been an increasing market for formulated foods and an expected development of functional foods. This increase corresponds to a huge demand for easy-to-use tasty products
Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition
Oil-in-water emulsions were made with five different triglyceride fats ranging from completely liquid oil to solid. Regardless of the type of dispersed fat, all emulsions were non-aggregated and low