![]() Results suggest that food matrix physical properties can be modified to alter resistance to gastric degradation which may have consequences for the kinetics of nutrient release and delivery of bioactives sensitive to the gastric environment. ![]() The phase inversion of double emulsions is assessed using a dilution approach in which the dispersibility of an emulsion is monitored in either the water or. The destabilization of emulsions is caused by this phenomenon. Conversely, fatty acid release was similar for all emulsion gels prepared from milk fat, however, high-calcium emulsion gels (CCS-free) prepared from rapeseed oil showed higher lipolysis. The conversion of a system from a water-in-oil emulsion to an oil-in-water emulsion or vice versa is known as phase inversion. Gastric resistance was not affected by the type of lipid phase. The high-calcium matrices containing CCS had quite a different microstructure and increased water mobility compared to those made without CCS and showed the slowest rate (p ≤ 0.05) of disintegration in the gastric environment. Despite having a higher moisture to protein ratio, the high-calcium emulsion gels containing CCS had broadly similar hardness values to those of high-calcium concentration prepared without CCS, but had higher cohesiveness. CCS-free, high-calcium emulsion gels were significantly (p ≤ 0.05) softer than those with low calcium levels (possibly due to their shorter manufacture time and higher pH) and showed the highest rates of disintegration during simulated gastric digestion. In this way, calcium salts would allow the production of W/O emulsions with higher stability to coalescence and, consequently, sedimentation (Israelachvili, 2015 Márquez et al., 2010). composition, texture, microstructure & water mobility) and in vitro digestibility were compared to conventionally formulated high-calcium (723 mg Ca per 100 g) emulsion gels made from rennet casein with calcium chelating salts (CCS). Thus, the addition of calcium salt into the water phase would decrease the attractive force between water droplets, reducing the collision frequency. Their physicochemical characteristics (i.e. (2) It is used to treat: Vitamin A and vitamin D deficiencies. milk fat or rapeseed oil) were formulated with high (774 mg Ca per 100 g) or low (357 mg Ca per 100 g) calcium levels by blending acid and rennet casein. The benefits of Scott’s emulsion are to provide a deficient systemwith multiple nutrients such as vitamin A, vitamin D3, calcium and phosphorus, including omega 3 acids thanks to cod liver oil, that is, a natural fat. Casein-based emulsion gels prepared with different types of lipid (i.e.
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