Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions

The aim of this work was to achieve stable milk-based water-in-oil-in-water (w/o/w) that could be functional components in fermented products. Carrageenan GENULACTA® NM-300 was found to be a suitable stabiliser of the internal water phase and an answer to the question of how to handle the aggregation of w/o droplets. Polyglycerolpolyricinoleate (PGPR) and sunflower lecithin have previously been used as emulsifiers. All experiments confirmed that PGPR is a more appropriate emulsifier than sunflower lecithin. However, even a mixture of PGPR and sunflower lecithin did not support a stable double emulsion. In contrast, a combination of milk fat with 5% PGPR, plus 0.5% carrageenan in the internal and 0.03% carrageenan in the external water phases, showed the best stability.