Shelf Life Study of Oil/Water Emulsions using Various Commercial Hydrocolloids

Abstract

This study compares and evaluates commercial hydrocolloids for shelf life stability in an oil/water emulsion system stored at 25°C. Observations of surface or interfacial changes and rheological parameters took place over 90 days. Parameters; n, pseudoplastic index; K, consistency index; and ro, yield stress were reported. Apparent viscosities ~0 (quality control index) and nse (oral flow index) were monitored throughout the study and correlated well with stability changes. The study produced the following results: propylene glycol alginate promotes creaminess without significant rheological contribution (Q, ~0, nso and TO). Xanthan gum contributes to body; however, oiling off was observed. Gum tragacanth and combination(xanthan, tragacanth and PGA, 1: 1: 1) act as bifunctional stabilizers, controlling both oiling off and body.

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

“…A This observation was consistent with Coia and Stauffer (1987) who showed that in oil-in-water emulsions no synergistic effect was seen when X, PGA and gum tragacanth were used in a ratio of 1:l:l in oil-in-water emulsion systems for stabilization.…”

Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature

“…The magnitude of change of the apparent viscosity with shear rate appeared to become larger as the gum concentration increased in the continuous phase. This may be attributed to the number of gum molecules quickly align leading to a sharp drop in the viscosity (Coia & Stauffer, 1987).…”

Flow properties of cellulose and carboxymethyl cellulose from orange peel

“…In lower CMC concentrations, the resistance to flow and the interaction between the particles decreases and thereby the apparent viscosity of CMC solutions decreases (Coia & Stauffer, 1987). It is well known in the literature that rheological properties of CMC depend strongly on concentration (Cheng et al, 1999).…”