Speaker
Description
We aim to develop novel
Pickering emulsions for Food
Applications using solid organic
particulate materials as stabilizers
which generally include edible
substances such as polysaccharide,
protein, or lipid particles. In this case,
stabilizers are made up of solid
particulates, generally protein
nanoparticles coming from Moringa
oleifera tree source, where Moringa oil
is the emulsion oil phase and Protein
nanoparticles from Moringa
leaf/seed/seed cake dispersed in water is
our aqueous phase for emulsion
formation. The emulsion is prepared as
different solutions which has different
pH and Ionic strengths and the most
stable sample after analysis is further
taken out for food spread formulation.
Since Moringa has scientifically shown
anti-hypertensive, anti-diabetic
properties, the same could be expected
from the food spread.
