Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
- Benitez, Lucas Osvaldo
- Castagnini, Juan Manuel
- Añon, Maria Cristina
- Salgado, Pablo Rodrigo
DOIAbstract
The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and ...
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