Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids

Lucie Goibier,Christophe Pillement,Julien Monteil,Chrystel Faure,Fernando Leal-Calderon

Food Chemistry（2019）

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摘要

•Air-in-Oil foams were obtained by whipping anhydrous milk fat.•Foams contained about 35 vol% air and were stabilized solely by fat crystals.•Foams were dispersed in a viscous aqueous phase to obtain Air/Oil/Water emulsions.•The obtained multiple emulsions were stable at 4 °C for several weeks.

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关键词

Fat crystals,Nonaqueous foams,Multiple emulsions,Emulsification,Coalescence,Ostwald ripening

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