Construction of stable O/W/O multiple emulsions using beeswax to control the melting point of the continuous oil phase

Oil-in-water-in-oil (O/W/O) multiple emulsions could be used as simulated fat substitutes to reduce the intake of trans- or saturated-fatty acids. In this study, O/W/O multiple emulsions had been fabricated by using carboxymethyl chitosan to stabilize O/W emulsion firstly, and the obtained O/W emuls...

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Bibliographic Details
Published in:Food hydrocolloids 2023-03, Vol.136, p.108219, Article 108219
Main Authors: Zhang, Chunxiang, Gao, Yuxing, Wu, Yilan, Zheng, Zhiliang, Xie, Yunxiao, Li, Yan, Li, Bin, Pei, Ying, Liu, Shilin
Format: Article
Language:English
Subjects:
Beeswax
Double emulsions
Oil gel
Rheological
Stability
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Summary:Oil-in-water-in-oil (O/W/O) multiple emulsions could be used as simulated fat substitutes to reduce the intake of trans- or saturated-fatty acids. In this study, O/W/O multiple emulsions had been fabricated by using carboxymethyl chitosan to stabilize O/W emulsion firstly, and the obtained O/W emulsion was used as the inner dispersed phase, and the beeswax was used as external oil phase for the construction of the O/W/O multiple emulsions. The impact of beeswax content (2–8 wt%) and the volume fraction of the inner O/W emulsion (10–50 v%) on the morphology, stability and rheological properties of the O/W/O multiple emulsions had been investigated. When the O/W multiple emulsion as inner phase ratio was increased, the droplet size of the O/W/O multiple emulsions was increased. With the increasing of the content of beeswax in the continuous oil phase, the O/W/O multiple emulsions droplet size was decreased while the stability of the O/W/O multiple emulsions was improved. The increase of beeswax content could improve the viscosity and viscoelastic modulus of the O/W/O multiple emulsions system, endowing the O/W/O multiple emulsion with improved stability. It made it possible to change the texture of the O/W/O multiple emulsions co-containing water-soluble and oil-soluble components. [Display omitted] •O/W/O emulsions were prepared by changing the internal and external oil phases.•The viscoelastic modulus and stability of emulsion was improved by using beeswax.•Beeswax in the outer oil phase could adjust the texture of the emulsions.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2022.108219