Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time

Abstract

The aim of this study was to compare the efficiency of three different food-grade emulsifiers to form and stabilise an orange oil-in-water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88 AE 0.01 lm) followed by sodium caseinate (10% w/w, 2.14 AE 0.03 lm) and gum arabic (10% w/w, 4.10 AE 0.24 lm). The long-term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70 AE 0.08) < gum arabic (4.83 AE 0.53) < sodium caseinate (6.20 AE 1.56). The protein emulsifier was more capable to control the oxidation process, and this was attributed to the excess amount of emulsifier present in the aqueous phase. This study provides useful insights into the formulation of flavour emulsions by the beverage industry.

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

“…The physical stability of mayonnaise samples was monitored using a Turbiscan MA2000 apparatus (Formulaction, Ramonville‐St‐Agne, France) as described by Raikos et al () with slight modifications. The sample in the cell was scanned every 5 min for 30 min at 40 °C, and the changes in the intensity of the backscattered light (ΔBS) in unit time were taken as a measure of the stability of the emulsions.…”

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

“…It was intended to pick the sample with possibly the lowest oxidative stability so that the effect of BCD addition would be clearer. Protein-based emulsifiers are reported to have antioxidant activities (Kiokias et al, 2006, McClements & Decker, 2000Raikos et al, 2017;Sorensen et al, 2007). Nonadsorbed protein emulsifiers are known to interact with water-soluble reagents such as free radicals or metal ions (Cheng, Xiong, & Chen, 2010).…”

“…Type of the emulsifier used has been shown to influence both physical and chemical stability of O/W emulsions (Haahr & Jacobsen, 2008;Horn et al, 2011;Nielsen, Horn, & Jacobsen, 2013;Raikos, Duthie, & Ranawana, 2017). Milk protein-based emulsifiers, such as caseins and whey proteins, are widely used in the food industry.…”

Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

“…Proteins especially from milk and eggs can act as emulsifiers, since it has been demonstrated that they can adsorb at the oil/water interface to protect emulsions from the destabilization phenomena. Nevertheless, proteins tend to adsorb less effectively at the oil/water interface in comparison with small molecule surfactant, so higher amounts of proteins need to be used for emulsion stabilization [25,26]. Recently, Raikos et al [26] observed gravitational separation in sodium caseinate (SC)-stabilized emulsions mainly caused by a lack of surfactant concentration, whereas Tween 80-stabilized emulsions were stable at the same concentration.…”