Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads

Abstract

Abstract Alginate-based emulsion gels can be used as fat replacers and encapsulation materials, but studies on emulsion micro-gel particles and nano-gel particles have rarely been reported, compared to bulk emulsion gels and emulsion macro-gel beads. This study investigated external/internal O/W/O emulsion-gelation methods for preparation of alginate-based emulsion micro-gel particles. The size, micro-structure, rheological properties, and in-vitro digestion of emulsion micro-gels prepared by external/internal methods were compared. The external gelation could produce emulsion micro-gels with small size (