Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

  • Giroux H
  • Constantineau S
  • Fustier P
 et al. 
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Abstract

Encapsulation of vitamin B12in water-in-oil-in-water double emulsions was optimized to produce functional cream for cheese milk standardization. The effect of encapsulation on vitamin B12release during in vitro gastric digestion and on retention during cheese making was determined. Primary water-in-oil emulsions were prepared from vitamin B12(0.2%, w/v) solution and butter oil containing 8% (w/w) polyglycerol polyricinoleate, and dispersed in skim milk or sodium caseinate solution using a dispersing tool or a valve homogenizer. Encapsulation of vitamin B12in double emulsions exhibited greater than 96% efficiency and prevented vitamin losses during in vitro gastric digestion. Less than 5% of the encapsulated vitamin B12was released from double emulsion stabilized with sodium caseinate. Compared with non-encapsulated vitamin B12, encapsulation in double emulsions reduced vitamin B12losses in whey and increased retention in cheese from 6.3 to more than 90%. © 2012.

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