Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability

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dc.contributor.authorÇakmak, Hülya
dc.contributor.authorKumcuoğlu, Seher
dc.contributor.authorTavman, Şebnem
dc.date.accessioned2021-11-01T18:18:15Z
dc.date.available2021-11-01T18:18:15Z
dc.date.issued2019
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractWater-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive oil emulsions were prepared with using different dispersed phases; maltodextrin (MD), whey protein isolate (WPI) and maltodextrin+whey protein isolate (MD+WPI) mixture (1:1 w/w) solutions were used at different rates to determine the effects of dissolved material on physical, chemical, rheological and thermal properties of the emulsions. The kinetic stability of emulsions were significantly improved with increasing rates of soluble materials (p<0.05), however the improvement was much clearer in emulsions with MD and WPI. The electrical conductivity of emulsions gradually decreased with the increasing amounts of soluble materials and the lowest conductivity was observed for the emulsion with 16% MD+WPI. Newtonian flow behaviour was observed for all of the emulsions, and the viscosity decreased with increasing amounts of dissolved material. The freezing and melting profiles of emulsions were found different than pure olive oil. The average freezing peak temperatures as well as the freezing and melting enthalpies of emulsions were higher than olive oil, but there was no clear difference observed depending on the amount or type of dissolved material. Average d43 values were found changing between 0.855-2.793 ?m and the lowest polydispersity was obtained when MD+WPI mixtures were used as the dispersed phase at 16% level.
dc.identifier.citationCakmak, H., Kumcuoglu, S., & Tavman, S. (2019). Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability. Hittite Journal of Science and Engineering, 6(2), 91-98.
dc.identifier.doi10.17350/HJSE190300001????
dc.identifier.endpage98en_US
dc.identifier.issn2149-2123
dc.identifier.issn2148-4171
dc.identifier.issue2en_US
dc.identifier.startpage91en_US
dc.identifier.urihttps://doi.org10.17350/HJSE190300001????
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TXpNNE5qSXpNdz09
dc.identifier.urihttps://hdl.handle.net/11491/7979
dc.identifier.volume6en_US
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorÇakmak, Hülya
dc.language.isoen
dc.relation.ispartofHittite Journal of Science and Engineering
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectW/Oen_US
dc.subjectStabilityen_US
dc.subjectElectrical Conductivityen_US
dc.subjectViscosityen_US
dc.subjectFreezingen_US
dc.titleEffects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability
dc.typeArticle

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