Issue 35, 2014
From the journal:

RSC Advances

High internal phase emulsion gels (HIPE-gels) prepared using food-grade components†

Ashok R. Patel,*a   Ysamar Rodriguez,b   Ans Lesafferb  and  Koen Dewettincka  

* Corresponding authors

a Vandemoortele Centre ‘Lipid Science & Technology’, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg., Ghent University, Belgium
E-mail: Patel.Ashok@Ugent.be
Fax: +32 9264 6218
Tel: +32 9264 6209

b Vandemoortele R & D Centre, Prins Albertlaan 79, 8870 Izegem, Belgium

Abstract

We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. The low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.

Graphical abstract: High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

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Article information

DOI
https://doi.org/10.1039/C4RA02119C
Article type
Communication
Submitted
11 Mar 2014
Accepted
02 Apr 2014
First published
07 Apr 2014
This article is Open Access
Creative Commons BY license

RSC Adv., 2014,4, 18136-18140

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High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

A. R. Patel, Y. Rodriguez, A. Lesaffer and K. Dewettinck, RSC Adv., 2014, 4, 18136 DOI: 10.1039/C4RA02119C

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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