Jiahong Su

Citation

Thesis Title
Formation and stability of food-grade water-in-oil-in-water emulsions

Read article at Massey Research Online:

Ms. Su investigated the properties and characteristics of water-in-oil-in-water (W/O/W) emulsions and the mechanisms behind the destabilisation processes. W/O/W emulsions have important potential applications in the food industry, as a tool for controlled release or fat reduction. However, the application of multiple emulsions in food systems has been limited by their inherent thermodynamic instability causing leakage of the encapsulant from the internal aqueous phase, flocculation of the droplets or phase separation during processing and storage. Ms. Su demonstrated that a stable system of a food grade W/O/W emulsion with a formulation using sole polymeric emulsifiers in both the W/O and O/W interfaces can be established. The study provides information on the instability and interaction between components of the W/O/W emulsion, and can be used as a starting point for further study in more complicated food systems

Supervisors
Distinguished Professor Harjinder Singh
Distinguished Professor Paul Moughan
Dr John Flanagan
Associate Professor Yacine Hemar