Influence of emulsifier type on the stabilization of palm olein double emulsion (W/O/W)-based delivery systems for reduced calorie foods

In this study, W/O/W double emulsion system is studied comparing the natural emulsifiers with synthetic ones to form a stable palm-based double emulsion which will be latter applied in bakery products to reduce the calorie by a physical method. While, lecithin and PGPR is examined for simple W/O emulsions, sodium caseinate and SSL is examined for double W/O/W emulsions. The simple emulsions are characterized by droplet size, droplet charge and interfacial tension measurements. On the other hand, the double emulsions are characterized in terms of droplet size, droplet charge, interfacial tension, gravitational stability, rheology, and emulsion efficiency. Finally, storage stability of the double emulsions are analyzed after 7 days.