Self-Emulsification of Alkaline-Dissolved Clove Bud Oil by Whey Protein, Gum Arabic, Lecithin, and Their Combinations
Volume: 62, Issue: 19, Pages: 4417 - 4424
Published: Apr 30, 2014
Abstract
Low-cost emulsification technologies using food ingredients are critical to various applications. In the present study, a novel self-emulsification technique was studied to prepare clove bud oil (CBO) emulsions, without specialized equipment or organic solvents. CBO was first dissolved in hot alkaline solutions, added at 1% v/v into neutral solutions with 1% w/v emulsifier composed of whey protein concentrate (WPC), gum arabic, lecithin, or...
Paper Details
Title
Self-Emulsification of Alkaline-Dissolved Clove Bud Oil by Whey Protein, Gum Arabic, Lecithin, and Their Combinations
Published Date
Apr 30, 2014
Volume
62
Issue
19
Pages
4417 - 4424
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