The effect of ester gum, a widely used weighting agent, on Ostwald ripening in model beverage emulsions formulated using different food-grade surfactants was examined. A microfluidizer was used to prepare 5% orange oil-in-water emulsions stabilized by a series of ethylene glycol alkyl ether surfactants. Emulsions prepared using only orange oil exhibited an appreciable increase in droplet size during a 14-day storage, independent of surfactant type or concentration. Incorporation of ester gum into the oil phase of the emulsions effectively inhibited droplet growth at concentrations ≥20%. The inhibition of droplet growth by ester gum depended on the surfactant type (hydrophilic group size) and concentration. Overall, ester gum stabilized the emulsions by acting as an Ostwald ripening inhibitor, as well as a weighting agent.

中文翻译：

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具有各种亲水头尺寸的聚（乙二醇）烷基醚表面活性剂稳定的模型饮料乳液中液滴生长的抑制：酯胶的影响

在使用不同食品级表面活性剂配制的模型饮料乳液中，研究了酯基胶（一种广泛使用的增重剂）对Ostwald熟化的影响。使用微流化剂制备由一系列乙二醇烷基醚表面活性剂稳定的5％橙色水包油乳液。仅使用橙油制备的乳液在14天的储存过程中，液滴大小会明显增加，而与表面活性剂类型或浓度无关。将酯胶掺入乳液的油相中可有效抑制浓度≥20％的液滴生长。酯胶对液滴生长的抑制作用取决于表面活性剂类型（亲水基团大小）和浓度。总体而言，酯胶通过充当Ostwald熟化抑制剂以及增重剂来稳定乳液。