Particle-Stabilized Powdered Water-in-Oil Emulsions.

Langmuir

Department of Chemistry, University of Hull, Hull HU6 7RX, U.K.

Published: April 2016

The preparation of powdered water-in-oil (w/o) emulsions by gentle aeration of w/o emulsions stabilized by hydrophobic fumed silica particles in the presence of oleophobic fluorinated clay particles is reported for an alkane and a triglyceride oil. The resultant powders consist of water drops dispersed in oil globules themselves dispersed in air (w/o/a). They contain ∼80 wt % of the precursor w/o emulsion and were stable to phase separation for over 1 year but release oil and water when sheared on a substrate. Above a certain ratio of w/o emulsion:fluorinated clay particles, the powdered emulsions partially invert to an emulsion paste, composed of air bubbles and water droplets dispersed in oil. The tap density and angle of repose of the powdered emulsions were measured and compared with those of the corresponding powdered oils making up the continuous phase of the precursor emulsions. The contact angles of water droplets under oil on glass slides spin coated with silica particles and oil drops and w/o emulsion droplets in air on compressed disks of fluorinated clay particles are consistent with the stabilization of w/o emulsions and powdered emulsions, respectively.

Download full-text PDF

Source
http://dx.doi.org/10.1021/acs.langmuir.6b00140DOI Listing

Publication Analysis

Top Keywords

w/o emulsions
12
clay particles
12
powdered emulsions
12
powdered water-in-oil
8
emulsions
8
silica particles
8
fluorinated clay
8
dispersed oil
8
w/o emulsion
8
water droplets
8

Similar Publications

This study developed a W/O/W emulsion gel encapsulating proanthocyanidins from Aronia melanocarpa (Michx.) Elliott (APC) using polyglycerol ricinoleate (PGPR) as the lipophilic emulsifier and sodium caseinate (NaCN)-alginate (Alg) as the hydrophilic emulsifier. The optimal preparation process was established based on particle size, zeta potential, phase separation, centrifugal stability, and microscopic morphology: 4.

View Article and Find Full Text PDF

Background: Foot-and-mouth disease (FMD) causes significant economic losses, prompting vaccination as a primary control strategy. Virus-like particles (VLPs) have emerged as promising candidates for FMD vaccines but require adjuvants to enhance their immunogenicity. In this study, we evaluated the immunogenicity of a VLP-based vaccine with a water-in-oil-in-water (W/O/W) emulsion adjuvant, named WT.

View Article and Find Full Text PDF

Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties.

Food Res Int

February 2025

School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.

Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far.

View Article and Find Full Text PDF

Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion.

Food Res Int

February 2025

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:

This research is designed to enhance the physio-chemical properties, constancy, and antioxidant activities of water-in-oil (W/O) emulsions containing chia seed oil (CSO) by utilizing mung bean protein isolate (MBPI)-peach gum (PG) conjugates, which were created through the Maillard reaction (MR), as the emulsifying agents. The emulsions were prepared using MBPI-PG produced through the Maillard reaction (EMRP) at concentrations of 0.5 %, 1 %, and 1.

View Article and Find Full Text PDF

Background: Given the risks associated with autologous bone transplantation and the limitations of allogeneic bone transplantation, scaffolds in bone tissue engineering that incorporate bioactive peptides are highly recommended. Teriparatide (TPTD) plays a significant role in bone defect repair, although achieving controlled release of TPTD within a bone tissue engineering scaffold remains challenging. This work reports a new approach for treatment of teriparatide using a water-in-oil-in-water (w/o/w) microspheres be equipped on gelatin (GEL)/Poly lactic-glycolic acid (PLGA)/attapulgite (ATP) scaffold.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!