Table 1.
Chemical composition of gelled double emulsions.
| Primary Emulsion (W1/O) (ф1 = 0.2) | Second Aqueous Phase (W2) (ф2 = 0.2) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Aqueous Phase | Canola Oil Phase | Aqueous Phase | ||||||||
| Emul-sions | WPC (%) | NaCl (%) | Sodium azide (%) | GTE mg kg−1 | PGPR (%) | CM (%) | C (%) | L (%) | T (%) | W (%) |
| CM | 15 | 0.02 | 0.02 | 500 | 7.5 | 2 | - | - | - | - |
| CMC | 15 | 0.02 | 0.02 | 500 | 7.5 | 1 | 1 | - | - | - |
| CML | 15 | 0.02 | 0.02 | 500 | 7.5 | 1 | - | 1 | - | - |
| CMT | 15 | 0.02 | 0.02 | 500 | 7.5 | 1 | - | - | 1 | - |
| CMW | 15 | 0.02 | 0.02 | 500 | 7.5 | 1 | - | - | - | 1 |
Note: CM, chia mucilage; C, κ-carrageenan; L, locust bean gum; T, thixogum; W, whey protein concentrate.