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Alginate-based emulsion template containing high oil loading stabilized by nonionic surfactants.

Wan-Ding Ong1, Beng-Ti Tey, Siew Young Quek

  • 1Chemical Engineering Discipline, School of Engineering, Monash Univ. Malaysia, Jalan Lagoon Selatan, 46150, Bandar Sunway, Selangor, Malaysia. Multidisciplinary.

Journal of Food Science
|December 23, 2014
PubMed
Summary

This study presents a simple method for creating stable oil-in-water (O/W) emulsion-gels with high oil content using alginate and nonionic surfactants. These food-grade emulsions are stable and can be molded into various shapes.

Keywords:
alginateemulsionemulsion stabilitynonionic surfactantsoil droplet size

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Area of Science:

  • Food Science and Technology
  • Colloid and Surface Chemistry
  • Materials Science

Background:

  • Oil-in-water (O/W) emulsions with high oil payloads are desirable for food applications to reduce costs and consumption volume.
  • Developing stable O/W emulsion-gel systems at high oil loadings presents formulation challenges.

Purpose of the Study:

  • To develop a facile method for preparing stable alginate-based O/W emulsions at high oil loading.
  • To evaluate the synergistic effects of alginate and nonionic surfactants (Tween 80 and Span 20) on emulsion properties.
  • To explore the potential of these emulsions for food applications through gelation.

Main Methods:

  • Preparation of O/W emulsions using alginate and a mixture of Tween 80 and Span 20 as emulsifiers.
  • Evaluation of emulsion properties including oil droplet size distribution and stability.
  • Application of high-shear homogenization to reduce droplet size.
  • Ionic gelation of emulsions into solid forms.

Main Results:

  • Stable O/W emulsions with narrow, monomodal oil droplet size distribution were achieved at 70% (v/v) oil loading using 2% (w/v) alginate and 1% (w/v) surfactants.
  • Emulsions demonstrated excellent stability against phase separation.
  • Droplet size was reduced below 1 μm using high-shear homogenization.
  • The emulsions were successfully molded and gelled into solid structures via ionic gelation.

Conclusions:

  • A straightforward method for producing stable, high-oil-loading O/W emulsion-gels using alginate and nonionic surfactants was established.
  • The synergistic action of alginate and surfactants is crucial for achieving desired emulsion properties.
  • The developed emulsion-gels offer versatile applications in the food industry due to their stability and moldability.