부산대학교 도서관

Abstract W/O/W emulsions were developed as carrier vehicles of FeSO 4 in order to allow for the fortification of foods with iron, with reduced loss of sensory quality. The internal aqueous phase ratio and FeSO 4 insertion at different locations in the system were evaluated (up to 30 days storage) based on the physical characteristics, therefore it was possible to estimate the kinetic stability of the systems. Sensory perception of the intensity of the metallic taste was also evaluated. The emulsions presented zeta potential values greater than 20.9 mV (in modulus). All systems showed low polydispersity indices (≤0.3) and unimodal size distributions. The emulsions were characterized as non-Newtonian (pseudoplastic) fluids. In addition, they presented a predominantly elastic character (tg δ < 1), which tended to reduce the Brownian motion of the oil droplets. The emulsions had a creaming index tending towards 0% during the 30 days of storage. Insertion of FeSO 4 only in the external aqueous phase allowed for reducing or even "masking" the perception of metallic taste compared to the other evaluated systems. Therefore, it was concluded that FeSO 4 may be conveyed in the external aqueous phase of the doubling emulsion, minimizing sensory quality losses of the product. Highlights • FeSO 4 carried in the external aqueous phase "masked" perception of the metallic taste. • Emulsions showed kinetic stability during 30 days of storage. • The different distributions of FeSO 4 in the W/O/W emulsion altered sensory perception. [ABSTRACT FROM AUTHOR]