Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

Fernandez-Martin, F; Freire, M; Bou, R; Cofrades, S; Jimenez-Colmenero, F

Fernandez-Martin, F (reprint author), CSIC, ICTAN, Ciudad Univ, Madrid 28040, Spain.

JOURNAL OF FOOD ENGINEERING, 2017; 196 ( ): 18

Abstract

Olive oil based MOAN double emulsions (DES) were prepared with polyglycerol polyricinoleate (PGPR, 3 or 6%) and sodium caseinate as emulsifiers both s......

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