Preparation and characterization of W₁ /O/W₂ emulsions stabilized by glycated and heat-modified egg white proteins

Water-in-oil-in-water (W₁ /O/W₂ ) emulsions stabilized by protein-carbohydrate complexes were prepared from an inner water phase (W₁ ), an oil phase (O) and an outer water phase (W₂ ). The complexes consisted of heat-induced aggregates (HIAs) of isomalto-oligosaccharide/egg white protein Maillard conjugates. The effects of polyglycerol ester of polyricinoleic acid (PGPR) concentration, HIA concentration, W₁ -to-O volume ratio and W₁ /O-to-W₂ volume ratio on the properties of the W₁ /O/W₂ emulsions were systematically investigated.

At sufficiently high PGPR concentrations (>2%), the emulsions possess a high negative charge (≈-44 mV). The encapsulation efficiency of the emulsions, which was determined by incorporating a hydrophilic yellow dye in the inner water phase prior to homogenization, was relatively high (up to 93%) and did not change significantly during 14-day storage at 4 °C. All emulsions were fluids that exhibited shear thinning behavior.

Overall, this study shows that nature-derived emulsifiers can be used to create W₁ /O/W₂ emulsions suitable for application in the food industry. In addition, we provided a viable strategy to encapsulate water-soluble nutrients. © 2022 Society of Chemical Industry.