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This research focuses on the properties of emulsions made with extra virgin olive oil, examining how its unique components affect stability and sensory characteristics. The project aims to develop both simplified model systems and real food formulations to enhance understanding of olive oil emulsions.
An emulsion consists on two immiscible liquids, usually oil and water, with one of the liquids dispersed as small spherical droplets into the other.
Chemical properties of the dispersed phase determine the type of emulsion:Oil-in-Water(O/W) or Water-in-Oil(W/O).
Research studies carried out in this field based on the use of different types of lipids, mainly low cost and worldwide distributed ones:soybean, sunflower and colza oils.
However, studies about extra virgin olive oil(EVOO), that represe…
ALMA MATER STUDIORUM - UNIVERSITA DI BOLOGNA
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