<abstract xmlns="http://www.w3.org/1999/xhtml"> The effect of 0, 1.5, 5, 10 and 15 (g 100 g-1 of emulsion) WPC 80 additive (80% whey protein concentrate) on the pH, physical, oxidative and microbiological stability of the water-in-oil emulsion was studied during 16-week storage at ~20°C at 4-week intervals. All determined features were significantly affected by the supplementation. The most beneficial as regards storage stability was the emulsion with 5% of WPC 80. This treatment was the most resistant to oxidative changes showing low increase of the concentration of conjugated diene hydroperoxides (from 0.92 to 1.04 mg g-1) and of the thiobarbituric acid reactive substances (from 0.83 to 1.37 mg malondialdehyde g-1) as well as only slight increment (by 0.47 log CFU g-1) of the microorganisms number during storage. Thus, the results of the present study revealed that whey proteins can be applied in the proper amount to produce cosmetic emulsions composed of natural ingredients and with reasonable storage stability.</abstract>

The effect of 0, 1.5, 5, 10 and 15 (g 100 g-1 of emulsion) WPC 80 additive (80% whey protein concentrate) on the pH, physical, oxidative and microbiological stability of the water-in-oil emulsion was studied during 16-week storage at ~20°C at 4-week intervals. All determined features were significantly affected by the supplementation. The most beneficial as regards storage stability was the emulsion with 5% of WPC 80. This treatment was the most resistant to oxidative changes showing low increase of the concentration of conjugated diene hydroperoxides (from 0.92 to 1.04 mg g-1) and of the thiobarbituric acid reactive substances (from 0.83 to 1.37 mg malondialdehyde g-1) as well as only slight increment (by 0.47 log CFU g-1) of the microorganisms number during storage. Thus, the results of the present study revealed that whey proteins can be applied in the proper amount to produce cosmetic emulsions composed of natural ingredients and with reasonable storage stability.

The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

Department of Fruit, Vegetable and Mushroom Processing

Department of Animal Product Technology, University of Agriculture, Balicka 122, 30-149 Kraków, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions"}

The effect of 0, 1.5, 5, 10 and 15 (g 100 g-1 of emulsion) WPC 80 additive (80% whey protein concentrate) on the pH, physical, oxidative and microbiological...

The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

Article Category: Quality and Safety of Animal Origin Products

Data publikacji: 29 paź 2015

Zakres stron: 997 - 1008

Otrzymano: 16 paź 2014

Przyjęty: 27 lut 2015

DOI: https://doi.org/10.1515/aoas-2015-0028

Słowa kluczowe
whey protein concentrate, water-in-oil emulsion, stability, oxidation

© by Małgorzata Tabaszewska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

Article Category: Quality and Safety of Animal Origin Products

Data publikacji: 29 paź 2015

Zakres stron: 997 - 1008

Otrzymano: 16 paź 2014

Przyjęty: 27 lut 2015

DOI: https://doi.org/10.1515/aoas-2015-0028

Słowa kluczowewhey protein concentrate, water-in-oil emulsion, stability, oxidation

© by Małgorzata Tabaszewska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
whey protein concentrate, water-in-oil emulsion, stability, oxidation