Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.

Eva Tornberg; Ene Pilman Willers; Kåre Larsson

doi:10.1080/01932698008962171

Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.

Eva Tornberg, Ene Pilman Willers, Kåre Larsson

Division of Food and Pharma

Lund University

Research output: Contribution to journal › Article › peer-review

Abstract

A new approach to prepare W/O/W-double emulsions is described. The inner W/O-phase is composed of a thermodynamically stable micellar solution of inverse type, an L2-phase. A protein, caseinate, is then used to stabilize the dispersion of this phase in water. Release from the inner to the outer water phase was followed by dialysis. Phase equilibria of the two ternary systems monolaurin-water-soybean oil and tetraglycerol monolaurin-water-soybean oil are described.

Original language	English
Pages (from-to)	267-281
Journal	Journal of Dispersion Science and Technology
Volume	1
DOIs	https://doi.org/10.1080/01932698008962171
Publication status	Published - 1980

Subject classification (UKÄ)

Food Engineering

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10.1080/01932698008962171

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title = "Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.",

abstract = "A new approach to prepare W/O/W-double emulsions is described. The inner W/O-phase is composed of a thermodynamically stable micellar solution of inverse type, an L2-phase. A protein, caseinate, is then used to stabilize the dispersion of this phase in water. Release from the inner to the outer water phase was followed by dialysis. Phase equilibria of the two ternary systems monolaurin-water-soybean oil and tetraglycerol monolaurin-water-soybean oil are described.",

author = "Eva Tornberg and {Pilman Willers}, Ene and K{\aa}re Larsson",

year = "1980",

doi = "10.1080/01932698008962171",

language = "English",

volume = "1",

pages = "267--281",

journal = "Journal of Dispersion Science and Technology",

issn = "0193-2691",

publisher = "Taylor & Francis",

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T1 - Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.

AU - Tornberg, Eva

AU - Pilman Willers, Ene

AU - Larsson, Kåre

PY - 1980

Y1 - 1980

N2 - A new approach to prepare W/O/W-double emulsions is described. The inner W/O-phase is composed of a thermodynamically stable micellar solution of inverse type, an L2-phase. A protein, caseinate, is then used to stabilize the dispersion of this phase in water. Release from the inner to the outer water phase was followed by dialysis. Phase equilibria of the two ternary systems monolaurin-water-soybean oil and tetraglycerol monolaurin-water-soybean oil are described.

AB - A new approach to prepare W/O/W-double emulsions is described. The inner W/O-phase is composed of a thermodynamically stable micellar solution of inverse type, an L2-phase. A protein, caseinate, is then used to stabilize the dispersion of this phase in water. Release from the inner to the outer water phase was followed by dialysis. Phase equilibria of the two ternary systems monolaurin-water-soybean oil and tetraglycerol monolaurin-water-soybean oil are described.

U2 - 10.1080/01932698008962171

DO - 10.1080/01932698008962171

M3 - Article

SN - 0193-2691

VL - 1

SP - 267

EP - 281

JO - Journal of Dispersion Science and Technology

JF - Journal of Dispersion Science and Technology

ER -

Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.

Abstract

Subject classification (UKÄ)

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