摘要：This study assessed emulsion system that creates several layers of compatible component and stabilizes the emulsion
system with increased concentration of ionic interaction. Primary, secondary and tertiary emulsifiers are added
consecutively to form several layers. A primary emulsion with whey protein isolates (WPI) and hexanoic acid was
prepared, and chitosan (Ch) (0.01%, 0.02%, and 0.03%, w/v) was added to evaluate its impact on the particle size of
the emulsion system. NaCl (0, 20, 40, and 80 mM) was added to stabilize the multilayer emulsion through increased
ionic interactions with lecithin (0.5%, 1%, 2%, and 3%, w/v as primary emulsifier to produce secondary layer
formation. Casein hydrolysate (CH) was used as secondary emulsifier to further stabilize the emulsion system without
the use of NaCl for 28 d at 4°C. NaCl was also added to increase the ionic strength of the total emulsion system to
potentially stabilize the system without disrupting layer formation for 28 d at 4°C. Addition of lecithin does not create
any layer formation over the previously formed layers. No increase of particle size has been observed after addition of
lecithin. The major objective of this study was to evaluate the formation of a multilayered emulsion system due to
oppositely charged particles and also with increased strength of ionic interaction.
