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

Abstract

Double emulsions are complex liquid dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, pro\xadducing 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 formul\xadations, 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 inves\xadtigate the pos\xadsibility of stabilization of double W/O/W emulsions by this sys\xadtem, if they are present in the outer aqueous phase. The investigations showed that inter\xadactions between gelatin and NaCAS in the outer water phase, as well as the compo\xadsition of the mixtures of lipohilic emulsifiers used for the primary W/O emul\xadsions prepar\xadation, influences the droplets size and sedimentation sta\xadbility of double emul\xadsions. The most stable emulsions were obtained at a NaCAS con\xadcentration when an insoluble coacervate forms (0.5 mass %) and at concen\xadtrations higher then this, when soluble negatively charged complexes adsorb at the oil/water interface.