Competitive displacement of oil body surface proteins by Tween 80 – Effect on physical stability

Abstract

A concentrated oil body cream, prepared from maize germ by aqueous extraction, was dispersed in water to obtain a natural 5% o/w emulsion. To improve the emulsion physical stability, the hydrophilic surfactant Tween 80 (polyoxyethylene sorbitan monooleate) was incorporated at levels ranging from 0.25 to 2%, and the increase of the oil body mean diameter and the volume of serum separated from the emulsion system, was followed with storage time. In addition, the amount and composition of oil body surface proteins competitively displaced by the surfactant was studied. The improvement in oil body stability against coalescence and creaming, resulting from Tween addition, is discussed in terms of the development at the oil body surface of an adsorbed film of a mixed nature, made up of surfactant- and phospholipid-rich domains, with the non-displaced surfactant protein molecules, mainly oleosins, remaining embedded in the latter.