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Journal of Dispersion Science and Technology Volume 39, 2018 - Issue 3
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Original Articles

Preparation and characterization of W/O/W double emulsions containing MgCl2

Qiaomei ZhuBeijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Liping FengBeijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Masayoshi SaitoBiological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan
&
Lijun YinBeijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
Pages 349-355 | Received 20 Mar 2017, Accepted 07 Apr 2017, Published online: 14 Jun 2017
 
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ABSTRACT

The aim of present study is to design food-grade W/O/W double emulsions encapsulating Mg2+ and investigate their stability and release properties. Prepared emulsions were characterized in terms of global stability, particle size, rheological properties, and interfacial tension. The double emulsions were sensitive to the presence of magnesium salt. The mean droplet size and viscosity of emulsions was positively correlated to MgCl2 concentration. The microscopic pictures confirmed that the water transfer between two aqueous phases caused the reduced stability of double emulsions. It was suggested that swelling breakdown was the main mechanism in controlling the release of encapsulated Mg2+.

GRAPHICAL ABSTRACT

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