Properties of double W/O/W emulsions containing Vitamin C and E stabilized with a gelatin/sodium caseinate complex

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Jadranka Fraj
Lidija Petrović
Jelena Milinković Budinčić
Jaroslav Katona
Sandra Bučko
Ljiljana Spasojević


Double emulsions are complex liquid dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, pro­ducing W/O/W or O/W/O emulsions. W/O/W emulsions are the most studied systems because they have great potential application. However, despite all the advantages, that these systems offer, it is very difficult to obtain stable formul­ations, and this is the reason for their limited practical application. The use of biopolymers to stabilize double emulsions could give rise to pharmaceutical and food applications. Based on previous studies, appropriate concentrations of gelatin and sodium caseinate (NaCAS) were selected to inves­tigate the pos­sibility of stabilization of double W/O/W emulsions by this sys­tem, if they are present in the outer aqueous phase. The investigations showed that inter­actions between gelatin and NaCAS in the outer water phase, as well as the compo­sition of the mixtures of lipohilic emulsifiers used for the primary W/O emul­sions prepar­ation, influences the droplets size and sedimentation sta­bility of double emul­sions. The most stable emulsions were obtained at a NaCAS con­centration when an insoluble coacervate forms (0.5 mass %) and at concen­trations higher then this, when soluble negatively charged complexes adsorb at the oil/water interface.


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J. Fraj, L. Petrović, J. Milinković Budinčić, J. Katona, S. Bučko, and L. Spasojević, “Properties of double W/O/W emulsions containing Vitamin C and E stabilized with a gelatin/sodium caseinate complex”, J. Serb. Chem. Soc., vol. 84, no. 12, pp. 1427–1438, Jan. 2020.


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