Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review
Mayumi Silva, Jayani Chandrapala
Abstract
Ultrasound-assisted emulsification is an emerging technology as it provides several advantages over conventional emulsification methods. Oil–water emulsions are generally designed to encapsulate, protect, and deliver oil-soluble functional ingredients while double emulsions are used to deliver both water-soluble and oil-soluble functional ingredients simultaneously. Poor stability and less encapsulation efficiency are the main challenges associated with the double emulsification process. Ultrasound can be used as an efficient technology to obtain more stable primary and double emulsions with desired emulsification properties under control processing conditions. This review discusses the factors affecting the properties of milk protein-stabilized primary and double emulsions under sono-emulsification.