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Influence of double (w1/o/w2) emulsion composition on lubrication properties
A K L Oppermann1, L C Verkaaik2, M Stieger3
1Division of Human Nutrition, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands and Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. elke.scholten@wur.nl.
Food & Function
|December 10, 2016
Summary
Double emulsions can replace fats in foods. Their lubrication properties depend on inner water fraction and gelation, impacting texture and fat reduction potential.
Area of Science:
- Food science and tribology
- Emulsion science and technology
Background:
- Fats provide lubrication crucial for food texture.
- Double emulsions (w1/o/w2) are explored as fat replacers.
- Understanding emulsion lubrication is key for developing fat mimetics.
Purpose of the Study:
- Investigate how inner aqueous phase (w1) fraction and gelation affect double emulsion lubrication.
- Determine the impact of these factors on tribological properties relevant to fat replacement.
Main Methods:
- Fabrication of double emulsions with varying w1 fractions and gelled states.
- Tribological testing to measure friction and lubrication performance.
- Analysis of emulsifier adsorption and droplet behavior under shear.
Main Results:
- Inner water phase reduced friction at low speeds due to emulsifier adsorption.
- Up to 6% w1 fraction showed lubrication similar to full-fat emulsions at higher speeds.
- Gelled w1 droplets (up to 15% w1) increased friction, linked to droplet expulsion and reduced deformability.
Conclusions:
- Double emulsion composition significantly influences lubrication.
- Controlled gelation and w1 fraction can optimize fat replacement strategies.
- Lubrication insights aid in designing double emulsions for improved sensory properties and fat reduction.
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