The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

The effect of oil concentration (from 5 to 47%) and type cellulose ether on the rheological properties (flow linear viscoelasticity), microstructure digestion in o/w emulsions were investigated study. Three types ethers used: a hydroxypropyl methylcellulose (HPMC) two methylcelluloses (MC) with different degrees methoxyl content. All showed shear thinning behaviour. increase emulsion's viscosity, viscoelastic moduli G′ G″, decreases loss tangent. greatest viscosity viscoelasticity was MC highest Oil digestibility determined by titration method during vitro digestion. Compared whey protein emulsion (control), required lower NaOH, which indicates free fatty acid generation fat In emulsions, this decrease found at all concentrations. A difference kinetics between (linear) control (logarithmic), associated saturation digestive system emulsion. after practically no globules emulsion, whereas observed confirms Cellulose wide variety can be obtained varying concentration, barrier against effective low high