Study uses whey protein for improved emulsions

09/5/2011 | NutraIngredients

Introducing whey protein to fish oils at high pH levels helps create a stable emulsion, Danish researchers report. "The emulsions can be used as delivery systems for fish oil to foods. However, only emulsions prepared with proteins at high pH offered advantages with respect to better oxidative stability during storage compared to neat fish oil. ... [T]he type of emulsion used should be carefully considered," the researchers said.

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