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

Abstract

Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactivefood ingredients or preparing multiple emulsions, however there is a lack ofstudy about evaluation of stability of these emulsions by adding food materials in the dispersedphase. In this study, water-in-olive oil emulsions were prepared with using differentdispersed phases; maltodextrin (MD), whey protein isolate (WPI) and maltodextrin+wheyprotein isolate (MD+WPI) mixture (1:1 w/w) solutions were used at different rates to determinethe effects of dissolved material on physical, chemical, rheological and thermalproperties of the emulsions. The kinetic stability of emulsions were significantly improvedwith increasing rates of soluble materials (p