Preparation of β-carotene nanoemulsions stablilized by Maillard Reaction Products of whey protein isolate and maltodextrin

Conditons for preparing nanoemulsions were investigated systematically. The Maillard Reaction Products (MRPs) were prepared by dry heating which were further used to prepare β-carotene nanoemulsions. The physical stability of the obtained nanoemulsions and the β-carotene degregation kinetics were simultaneously studied. The result showed that nanoemulsions stabilized by MRPs with smaller fat globe size were much physically stable compared with the nanoemulsions stablized by native WPI. However, the β-carotene in MRPs stablized nanoemulsions degradated more rapidly which mechanism should be futher studied in future.