首页|Emulsification and gelation as a tool for iron encapsulation in food-grade systems
Emulsification and gelation as a tool for iron encapsulation in food-grade systems
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NSTL
Elsevier
In this study, food-grade microencapsulation systems - double emulsions and water-in-oleogel dispersions were developed as carriers for iron. Double emulsions with iron located in different water phases were produced and characterized by stability, droplet size, rheology, and iron entrapment efficiency. The effect of carnauba wax and beeswax concentration (30, 50, 100, 150 g/kg) on the physical and chemical stability of water-in-oleogel dispersions as well as the ability to encapsulate iron were examined.
NSTL
Elsevier
