STABILITY OF WATER-IN-OIL-IN-WATER MULTIPLE EMULSIONS: INFLUENCE OF THE INTERFACIAL PROPERTIES OF MILK FAT GLOBULE MEMBRANE

 

J.G. Dzul-Cauich, C. Lobato-Calleros, J.P. Pérez-Orozco, J. Alvarez-Ramirez and E.J. Vernon-Carter

 

 

  • The influence of milk fat globule membrane (MFGM) on the stability of water-in-oil-in-water (W1/O/W2) multiple emulsions was studied.

  • Pure MFGM films exhibited higher interfacial viscosity and viscoelastic parameters than when mixed films of MFGM/esters of polyglycerol polyriciniolate fatty acids (PGPR).

  • W1/O/W2 multiple emulsions displayed frequency dependent viscoelastic properties where the storage modulus showed higher values than the loss modulus.