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The microstructure of oil droplets of bi-layer emulsions was studied as a function of pH (i.e. 7, 5, and 3) using scanning electron microscopy. The bi-layer emulsions consisted of a primary emulsion: 5 wt% soybean oil (SBO) in a 1% protein (nonfat dry milk) aqueous solution. The secondary layer was ι-carrageenan, high- (HMp), low (LMp)-methoxyl pectin, or gelatin. The secondary emulsions consisted...
Abstract: This study evaluated the stability of bilayer emulsions as a function of secondary layer composition and pH. Primary emulsions were formulated with 5% soybean oil, 1% protein from nonfat dry milk (NDM) powder as emulsifier and ι‐carrageenan (ι‐carr), low‐methoxyl pectin (LMp), high‐methoxyl pectin (HMp), or gelatin as secondary layers. ζ‐Potential values increased for each emulsion as the...
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