Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheolog
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Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability Khadije Abdolmaleki1,2 • Leyla Alizadeh3 • Seyede Marzieh Hosseini3 Kooshan Nayebzadeh3
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Received: 13 February 2020 / Revised: 5 September 2020 / Accepted: 30 September 2020 / Published online: 18 November 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3–0.3, 0.3–0.6, 0.6–0.3 and 0.6–0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (uoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p \ 0.05). The emulsion containing a ternary mixture of CN:XG:GG at total gum concentration (0.6%) with a mixing ratio of 0.3:0.3 XG:GG exhibited the best stability with the highest ESI value (98.3%). Above the critical concentration, an excessive increase in storage modulus led to a significant increase in droplet size and emulsion instability. In brief, concentrated emulsions stabilized by binary and ternary mixtures (CN/ & Kooshan Nayebzadeh [email protected] Khadije Abdolmaleki [email protected] Leyla Alizadeh [email protected] Seyede Marzieh Hosseini [email protected] 1
Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
2
Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
3
Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
XG/GG) may be applicable in special food like heavy cream and as a template for fabricating oleogels. Keywords Sodium caseinate Xanthan gum Guar gum Concentrated emulsion
Introduction Oil in water emulsions are two immiscible phases combination in which oil phase droplets are dispersed in an aqueous phase. Typically, the emulsions with the oil volume fraction more than 0.4 are considered as concentrated emulsions and unlike the dilute emulsions have a closely packed network with gel-like properties (Anvari and Joyner, 2017). These dense and concentrated emulsions with a high amount of oil can be the base of many food products such as margarine, oleogels, and heavy cream due to the acceptable structural stability and textural attributes (Anvari and Joyner, 2018). Generally, polysaccharides and proteins have an important role in producing and stabilizing of these emulsion gels mainly due to their potency to decrease the droplets interfacial tension and enhance the viscosity of continuous medium (Bak and Yoo, 2018; Caporaso et
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