The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3–0.3, 0.3–0.6, 0.6–0.3 and 0.6–0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p < 0.05). The emulsion containing a ternary mixture of CN:XG:GG at total gum concentration (0.6%) with a mixing ratio of 0.3:0.3 XG:GG exhibited the best stability with the highest ESI value (98.3%). Above the critical concentration, an excessive increase in storage modulus led to a significant increase in droplet size and emulsion instability. In brief, concentrated emulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavy cream and as a template for fabricating oleogels.

黄原胶 (XG) (0, 0.3, 0.6 wt%)、瓜尔胶 (GG) (0, 0.3, 0.6 wt%) 和 XG:GG 混合物 (0.3–0.3, 0.3–0.6, 0.6–0.3 和0.6–0.6 wt%) 对酪蛋白酸钠 (CN) 稳定的浓缩 O/W 乳液 (φoil = 0.6) 的物理稳定性进行了检查。评估了乳液稳定性、微观结构、液滴尺寸分布和流变特性。研究结果表明，随着总胶浓度增加至 0.6%，液滴尺寸和乳液不稳定性显着降低（p < 0.05)。CN:XG:GG 三元混合物在总胶浓度 (0.6%) 和混合比为 0.3:0.3 XG:GG 的乳液中表现出最佳稳定性，ESI 值最高 (98.3%)。在临界浓度之上，储能模量的过度增加导致液滴尺寸和乳液不稳定性的显着增加。简而言之，由二元和三元混合物（CN/XG/GG）稳定的浓缩乳液可应用于重奶油等特殊食品，并可作为制备油凝胶的模板。