High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate

Abstract

High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.