The role of xanthan gum and propylene glycol alginate in stabilizing model oil-in-water salad dressing emulsions has been studied using rheological measurements, particle size analysis and surface tension. Increasing xanthan gum concentration within the gum ratio gave higher viscosity due to formation of aggregates with larger sizes. Propylene glycol alginate (PGA) was surface-active leading to reduction in surface tension of air/water surfaces. Reduction in viscosity was seen in the presence of PGA.
The effect of polysorbate‐60 in improving the stability of model oil‐in‐water emulsions formulated with xanthan gum and propylene glycol alginate was studied at two levels of the surfactant; 0.15% and 0.30%. Creep measurements and steady shear measurements as well as surface tension and oil droplet size measurements were conducted to relate rheological and surface properties to improved stability. Higher polysorbate‐60 concentration resulted in lower surface tension values which shifted the oil droplet size distribution to a smaller size range; this distribution was a function of aging time at 0.15% weight concentration PS‐60. The decay in rheological parameters, particularly Newtonian viscosity, was slower at 0.30% surfactant concentration.
Stabilization mechanism of salt, as a dissolved electrolyte, in oil-in-water emulsions in the presence of stabilizers and/or emulsifiers, propylene glycol alginate, xunthan g u m and/or polysorbate-60 has been studied using rheological techniques, particle size analysis and sulface tension measurements. Salt affected the stability of the t e m r y system, propylene glycol alginate/xanthan gum/polysorbate-60, depending on the emulsifierhtabilizer ratio. Creep measurements indicated that low salt concentrations were particularly effective when PGA:X ratios were used in the presence of PS-60. In both PGA:X and PGA:X/PS-60 systems salt did not affect the particle size distribution during aging. Sulface tension measurements were in agreement both with particle size distribution and high shear rate experiments.
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