Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation

Functional dairy food, yogurt, was produced by incorporating double emulsions encapsulating magnesium chloride in their internal aqueous droplets. For that purpose, W/O/W double emulsions based either on liquid vegetable oil or solid oil ”anhydrous milk fat (AMF),” were prepared, pasteurized, and incorporated into stirred or firm homemade yogurts to produce a fortified yogurt with food intake covers more than 15% of our daily magnesium requirements. Studies of the enriched product carried out over 28 days of storage at 4°C, show that for a high concentration of encapsulated magnesium chloride (0.42 M) in the liquid double emulsions, the magnesium release in yogurt can be low (<6% for sweetened stirred yogurt) and time independent. On the contrary, the use of double emulsions based on AMF makes the food formulation successful in term of taste and magnesium release that does not exceed 9% after 28 days of storage at 4°C. Practical applications W/O/W double emulsions are promoter systems for different applications for example in food for taste masking and/or for food supplementation. The stability of the double emulsions and the release of magnesium in the enriched yogurt were monitored during 28 days of storage at 4°C, we have shown that this formulation is successful with a low and time-independent release. Our findings are generic and may be the object of a real application for functional foods.