The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of free and nanoemulsified cin...

This research evaluated the impact of emulsion interfacial composition on in vitro small intestinal lipolysis kinetics with inclusion rabbit gastric lipase resulting a prelipolysis step. O/w emulsions contained 5% triolein (w/w) and 1% following emulsifiers: sodium taurodeoxycholate, citrus pectin, soy protein isolate, lecithin, tween 80. Emulsions were subjected to static digestion diverse spe...

Chocolates consist of a suspension of fine cocoa solids and sugar particles dispersed in a continuous lipid phase in a process assisted by emulsifiers, usually a combination of lecithin and PGPR. In the conventional process, the tempering is a pre-crystallization step in which the melted mass is cooled at a controlled rate of temperature decay under continuous shearing action in order to organi...

Egg yolk lecithin (EYL) is a good source of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and it is different from soy lecithin (SL) in both fatty acid and phospholipid class composition. These factors may lead to different behavior in oxidative stability and emulsification properties in food systems. Therefore, these characteristics were investigated in this study. Emulsification...