Fabrication and characterization of highly re-dispersible dry emulsions. (May 2020)

• Record Type: Journal Article
• Authors: Lu, Wei; Maidannyk, Valentyn; Kelly, Alan L.; Miao, Song
• Is Part Of: Food hydrocolloids. Volume 102(2020)
• Publication Date: 2020-05
• Subjects: Emulsion -- Konjac glucomannan -- Drying -- Emulsion powder -- Re-dispersibility; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2019.105617
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Highly re-dispersible dry emulsions were obtained through drying konjac glucomannan (KGM) or monoglyceride (MG) structured O/W emulsions. Emulsion powders showed different morphologies, particle size and surface microstructures, depending on the drying method (spray/freeze-drying), and the emulsion compositions. The introduction of a low level of KGM (0.15 wt%) and MG (1 wt%) significantly reduced the level of maltodextrin as wall material. All powdered emulsions showed rapid re-hydration in water. Compared with original emulsions before drying, re-constituted emulsions from spray-dried powders showed slightly increased mean droplet size while that from freeze-dried ones showed slightly decreased mean droplet size. KGM significantly decreased the initial viscosity ( p < 0.05) but increased the creaming stability ( p < 0.05) of re-constituted emulsions. Measurement of β-carotene content in re-constituted oil droplets fractions indicated that emulsion powders have good re-dispersibility in water (>93% in average). The findings in this study make it possible to obtain emulsion powders and their reconstitutions with desired properties by structuring the original emulsions before drying, and confirmed the possibility of KGM and MG in producing low-cost emulsion powders and the potential of these dry emulsions as novel solid delivery carriers for lipophilic components. Graphical abstract: Image 1 Highlights: Dry emulsions were obtained by drying KGM-, and MG-structured liquid emulsions. The use of KGM and MG significantly reduced the cost of dry emulsions. Obtained emulsion powders showed high re-dispersibility of >85%. KGM can increase the creaming stability of re-constituted emulsions.