Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions.

The oxidative stability of various oils (sunflower, camelina and fish) and 20% oil-in-water (O/W) emulsions, were examined. The mean particle size decreased from 1179 to 325 nm as sodium caseinate (emulsifier) concentration was increased from 0.25% to 3% in O/W emulsions (P<0.

Effects of emulsification and microencapsulation on the oxidative stability of camelina and sunflower oils.

Oil-in-water (O/W) emulsions were prepared using different concentrations of camelina or sunflower oil. Sodium caseinate was used as the emulsifier and dried glucose syrup as the wall material. Emulsions were subsequently spray dried to yield high-fat powders (71.

Effects of green tea extract and α-tocopherol on the lipid oxidation rate of omega-3 oils, incorporated into table spreads, prepared using multiple emulsion technology.

This study examined the effectiveness of fat and water soluble antioxidants on the oxidative stability of omega (ω)-3 rich table spreads, produced using novel multiple emulsion technology. Table spreads were produced by dispersing an oil-in-water (O/W) emulsion (500 g/kg 85 camelina/15 fish oil blend) in a hardstock/rapeseed oil blend, using sodium caseinate and polyglycerol polyricinoleate as emulsifiers. The O/W and oil-in-water-in-oil (O/W/O) emulsions contained either a water soluble antioxidant (green tea extract [GTE]), an oil soluble antioxidant (α-Tocopherol), or both.