EFFECT OF GELLED INNER AQUEOUS PHASE RHEOLOGY ON THE COLOUR DEGRADATION OF MUITLE AQUEOUS EXTRACTS INCORPORATED INTO WATER-IN-OIL-IN-WATER DOUBLE EMULSIONS

 

L.M.A. Pavón-García, C. Pérez-Alonso, M.E. Rodríguez-Huezo, R. Jiménez-Alvarado, L. Alamilla-Beltrán, A. Román-Guerrero

 

 

  • TWe produce simple emulsions (W1/O) with gelled aqueous phase incorporating Muitle aqueous extracts (MAE)

  • We produce multiple emulsions using gum Arabic alone or blended with mesquite gum as stabilizing agents.

  • We evaluate the effect of the dynamic rheology of W1 on primary emulsion droplet size change and stability.

  • We evaluate the inner and multiple droplet size variation in multiple emulsions made with most stable W1/O.

  • The gelling agents and a positive synergistic effect between gums allow the obtainment of stable multiple emulsions