W/O/W double emulsions stabilized with WPI–polysaccharide complexes

A synergism in the emulsification properties was seen in WPI/polysaccharide complexes in comparison to each of the biopolymers alone and it was found also to depend on surface properties of the complexes that is strongly affected by the WPI/polysaccharide ratio. It was also demonstrated that the galactose/mannose ratio and the overall number of galactose residues available on the polysaccharide surface, increasing with the molecular weight of the molecule, strongly influence the surface properties of the blend. At pH below the isoelectric point of WPI/xanthan gum, an increase in the thermal stability of the complex was observed and was attributed to strong interactions existing between the biopolymer molecules. adducts served also as thick and efficient barriers against release of Vitamin B1 entrapped in the core of the W/O/W multiple globules.