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Abstract
Nanoemulsions stabilized by whey protein isolate were successfully produced. The effects of the protein concentration, homogenization pressure, oil-to-water ratio and ι-carrageenan on the properties of the nanoemulsions were investigated. The nanoemulsions prepared only by whey protein isolate exhibited a notably good stability over various ionic strengths and thermal treatments and upon storage. ι-Carrageenan added in various concentrations has scarcely any significant effect on the physicochemical properties of nanoemulsions. The results suggested that it may not be necessary to use a polysaccharide as a second layer for the preparation of nanoemulsions when a relatively high protein concentration was used as the emulsifier to stabilize the nanoemulsions.
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