Physical properties of sodium caseinate nanoemulsions and their gels. R.J. Candal

MONTES DE OCA-ÁVALOS, JUAN MANUEL; HUCK IRIART CRISTIAN; HERRERA MARÍA LIDIA; CANDAL ROBERTO

Bari

Conferencia; 14th Bienal Conference on High Resolution X-Ray Diffraction and Imaging, XTOP 2018; 2018

Instituto de Cristalografia, Bari, Italia

Nanoemulsions are defined as a thermodynamically unstable colloidal dispersion consisting of two immiscible liquids, with one of the liquids being dispersed as small spherical droplets with radius sizes smaller than 100 nm (McClements, 2012). A conventional emulsion typically has particles with mean radii between 100 nm and 100 μm. Recently, formulation of food grade O/W nanoemulsions has been an area of active research. Dairy proteins have been extensively used as emulsifiers in conventional emulsions since they adsorb to the oil droplet interface, forming a strong and cohesive protective film that helps prevent droplet aggregation. Among them, sodium caseinate (NaCas) is widely used as an ingredient in the food. The aim of the present work was to investigate the physical properties of nanoemulsions stabilized with NaCas and of the gels prepared with them. The behavior of these systems was compared with that of conventional systems.