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Khadije Abdolmaleki,Leyla Alizadeh,Seyede Marzieh Hosseini,Kooshan Nayebzadeh 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.12
The effects of xanthan gum (XG) (0, 0.3, 0.6wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GGmixtures (0.3–0.3, 0.3–0.6, 0.6–0.3 and 0.6–0.6 wt%) onthe physical stability of sodium caseinate (CN) stabilizedconcentrated O/W emulsions (uoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution,and rheological properties were evaluated. Thefindings showed that with increasing total gum concentrationup to 0.6% droplets size and emulsion instabilitysignificantly decreased (p\0.05). The emulsion containinga ternary mixture of CN:XG:GG at total gum concentration(0.6%) with a mixing ratio of 0.3:0.3 XG:GGexhibited the best stability with the highest ESI value(98.3%). Above the critical concentration, an excessiveincrease in storage modulus led to a significant increase indroplet size and emulsion instability. In brief, concentratedemulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavycream and as a template for fabricating oleogels.