Abstract
The objective of this study was to investigate the induction effect of different concentrations of NaCl (0, 0.05, 0.1, 0.2, and 0.3 M) on the formation and stability of emulsions stabilized by carboxymethyl starch (CMS)/xanthan gum (XG) combinations. Results showed that, with the increase of NaCl concentrations, the average droplet size and zeta potential of the emulsion decreased significantly and the conductivity increased. Rheological characterization revealed all the emulsions showed thixotropic properties. NaCl in the emulsion could increase the spatial steric resistance and the electrostatic repulsion between droplets, and the network structure of the emulsion was enhanced. Atomic force microscopy confirmed that NaCl caused the extension of the molecular chain of CMS, and the double helix structure of XG was intertwined with CMS, forming a stable network structure. Low-field nuclear magnetic resonance imaging showed that the moisture distribution in the emulsion was the most uniform under the induction of NaCl at 0.3 M. Furthermore, After storage at 25 °C for 9 days, the emulsion prepared by adding NaCl was uniformly distributed and no obvious stratification. The hydrogen bond force existed between the CMS/XG combinations and NaCl was confirmed by FTIR.
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