Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions

Yilmazer, Gulcin; Carrillo, Ana Risi; Kokini, Jozef L.

doi:10.1111/j.1365-2621.1991.tb05316.x

Cited by 57 publications

(26 citation statements)

References 14 publications

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“…They increase the viscosity and elasticity of the interphase layer that separates the bubbles, helping to prevent coalescence. 17 They form an elastic barrier between the gas bubbles, protecting them from collapse. 15 In order to evaluate the possible use of mesquite seed gum as a food additive, it is necessary to know about its extraction method and its behaviour under different conditions.…”

Section: Introductionmentioning

confidence: 99%

Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum

et al. 2004

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To evaluate the potential use of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum, the behaviour of the gum was studied using two extraction methods (alkaline and acid), different pH values, two concentrations (0.2 and 0.4% w/v) and different temperatures. The capacity of the gum to stabilise food foams was also evaluated. The alkaline extraction yield (24.9%) was higher than the acid extraction yield (17.7%). Owing molecular to hydrolysis caused by the acid, acid extraction resulted in a lower protein content. Gum from acid extraction had a higher viscosity than that from alkaline extraction at all temperatures investigated (10, 20, 30, 40, 50 and 60 • C). There were no significant differences between the viscosities of mucilage dispersions at the different values of pH studied (3.0, 4.0 and 5.0). The addition of extracted mesquite gum (obtained by either method and at either concentration studied) to egg white foam provided a higher stability and decreased the liquid drainage and collapse of the foam.

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Section: Introductionmentioning

confidence: 99%

Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum

et al. 2004

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“…For instance, the addition of 0.3% (w/w) xanthan gum to the emulsions, stabilized by modified starch, could reduce the overall average particle size and polydispersity (an index for the range of particle size distribution), increase the cloudy appearance, and enhance the shelf stability of the beverage emulsions 14,29 . This function is related to the formation of aggregates by xanthan gum and reversible shear thinning viscosity of the emulsions, which in turn helps for a better distribution of coated oil droplets and prevent the droplet coalescence after removal of applied shear via high pressure homogenizer [30][31][32] .…”

Section: Effect Of Phase Composition and Particle Size Distribution Omentioning

confidence: 99%

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

et al. 2008

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Cloudiness or opacity (cloudy appearance) is an important property in citrus beverages, since it enhances their juice-like appearance and gives it a natural fruit juice appeal. This property is achievable through the addition of oil-in-water emulsions known as clouding agents. These emulsions are thermodynamically unstable and tend to break down during storage. Moreover, product and legal constraints put severe limits on materials that can be used to insure emulsion stability, particularly the introduction of weighting agents into the oil phase. Weighing agents (density-adjusting agents) are lipophilic compounds with specific gravity higher than that of water and have a restricted use because of the perceived health risk disadvantage, undesirable taste, and oxidative instability. The stability of beverage emulsions is a problem of serious concern faced by the flavor and beverage industry. This paper provides an overview of research carried out by the authors on basic factors affecting the physical stability of beverage cloud emulsions having a bearing on droplet size/distribution, rheological properties of emulsion and phases components, and the stability of emulsion in concentrated and diluted forms with or without addition of weighting agents.

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“…It is a surface-active biopolymer that has both hydrophobic and hydrophilic groups, and could therefore cause a reduction in the surface tension at the oil-water interface (Pettitt et al 1995, Yilmazer et al 1991. Pectin is a naturally occurring polysaccharide that is present in the primary cell walls of almost all terrestrial plants.…”

Section: Dietary Fiber and Resistant Starchmentioning

confidence: 99%

Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions

Boye

2014

Nutraceutical and Functional Food Processing Technology

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Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions

Cited by 57 publications

References 14 publications

Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum

Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions

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