Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review

ABSTRACT

Ultrasound-assisted emulsification is an emerging technology as it provides several advantages over conventional emulsification methods. Oil–water emulsions are generally designed to encapsulate, protect, and deliver oil-soluble functional ingredients while double emulsions are used to deliver both water-soluble and oil-soluble functional ingredients simultaneously. Poor stability and less encapsulation efficiency are the main challenges associated with the double emulsification process. Ultrasound can be used as an efficient technology to obtain more stable primary and double emulsions with desired emulsification properties under control processing conditions. This review discusses the factors affecting the properties of milk protein-stabilized primary and double emulsions under sono-emulsification.

KEYWORDS:

• Sonication
• emulsification
• milk protein
• primary emulsion
• double emulsion

Acknowledgments

The first author acknowledges the international postgraduate research scholarship (RMIT IPRS) support provided by Royal Melbourne Institute of Technology (RMIT), Australia.

Disclosure

The authors declare that they have no known competing financial interests.