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Title: Edible pickering emulsion technology : fabrication of edible particle stabilised double emulsions
Author: Duffus, Laudina Jeneise
ISNI:       0000 0004 6347 1280
Awarding Body: University of Birmingham
Current Institution: University of Birmingham
Date of Award: 2017
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Water-in-oil-in-water (W/O/W) double emulsion systems provide an innovative approach for the development of low-fat healthier foods. By replacing a proportion of the oil phase of a simple oil-in-water (O/W) emulsion with an internal water phase, the overall oil volume within the emulsion system can be decreased, with potentially negligible changes to its organoleptic properties. However, double emulsions are notoriously unstable for adequate periods of time, largely due to the existence of two oppositely curved water-oil (W/O) and oil-water (O/W) interfaces in close proximity. The present study investigates the use of Pickering stabilisation in order to enhance the stability of double emulsions. Pickering stabilisation mechanisms are reputed for superior, longer term stabilisation capacities when compared to conventional surfactant stabilised emulsions, but edible particles with Pickering functionality are scarce. The work in this thesis explores the impact of introducing Pickering stabilisation to a double emulsion structure, initially at only one of the two water/oil interfaces (either W/O or O/W) and ultimately across the entire interfacial areas. Initial work conducted centred on investigating the role of a range of edible particulates as potential Pickering stabilisers in simple emulsions (both W/O and O/W emulsion types). Based on the knowledge gained from these studies, a range of Pickering-Surfactant stabilised double emulsions (with particles or surfactant stabilising alternate interfaces), using a range of surfactants, and Pickering only stabilised double emulsion systems were prepared and analysed in terms of their microstructure, stability and encapsulation efficiencies.
Supervisor: Not available Sponsor: Engineering and Physical Sciences Research Council ; Cargill ; Innovate UK
Qualification Name: Thesis (D.Eng.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: TP Chemical technology