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
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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
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