Long term water trapping in Pickering emulsions undergoing compositional ripening.

ABSTRACT: One approach to achieving low-calorie foods is to substitute regions of high-calorie content with water droplets, forming water-in-oil emulsions. However, in complex food systems consisting of multiple species of dispersed phases, compositional ripening may occur in which the emulsified water undergoes mass transfer to droplets filled with a species that is less soluble in the continuous phase, for example sugar. Here we present two model systems and use them to study compositional ripening for water-in-oil Pickering emulsions. Water-in-dodecane and water-in-tributyrin emulsions stabilised by PMMA particles were prepared and combined with similar emulsions that included sugar in the water. We use confocal microscopy as a function of time combined with particle tracking to explore how these

SUBMITTER: Tadi R 

PROVIDER: S-EPMC10718171 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature