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Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability

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Abstract

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.

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Acknowledgements

The authors are greatly thankful to the Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences for financial support of this project.

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Authors and Affiliations

  1. Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Khadije Abdolmaleki

  2. Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Khadije Abdolmaleki

  3. Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Leyla Alizadeh, Seyede Marzieh Hosseini & Kooshan Nayebzadeh

Authors
  1. Khadije Abdolmaleki
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  2. Leyla Alizadeh
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  3. Seyede Marzieh Hosseini
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  4. Kooshan Nayebzadeh
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Correspondence to Kooshan Nayebzadeh.

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Abdolmaleki, K., Alizadeh, L., Hosseini, S.M. et al. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability. Food Sci Biotechnol 29, 1685–1693 (2020). https://doi.org/10.1007/s10068-020-00836-1

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  • DOI: https://doi.org/10.1007/s10068-020-00836-1

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