Document Detail

Designing colloidal structures for micro and macro nutrient content and release in foods.
MedLine Citation:
PMID:  23234159     Owner:  NLM     Status:  In-Process    
We report on how edible nano-emulsions can be designed and produced in order to remain stable on storage. Edible nano-emulsions can potentially be used to target and control delivery of micronutrients to the human gastrointestinal tract. A class of microstructures that offers enormous potential in foods is duplex (or double) emulsions. In this paper we report the ability to design and construct particle and low molecular weight emulsifier stabilised edible duplex emulsions; i.e. Pickering-in-Pickering emulsions. This novel design opens up routes for significant fat replacement in a way that is imperceptible to the consumer. Having demonstrated the ability to design novel emulsion structures for food applications, we finally present data on how fluid gel structures can be designed and used in foods to give fat-like lubrication properties in the absence of fat.
David A Garrec; Sarah Frasch-Melnik; John V L Henry; Fotis Spyropoulos; Ian T Norton
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Faraday discussions     Volume:  158     ISSN:  1359-6640     ISO Abbreviation:  Faraday Discuss.     Publication Date:  2012  
Date Detail:
Created Date:  2012-12-13     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9212301     Medline TA:  Faraday Discuss     Country:  England    
Other Details:
Languages:  eng     Pagination:  37-49; discussion 105-24     Citation Subset:  IM    
Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT.
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