Abstract
The kinetics of creaming of concentrated oil-in-water emulsions made with sodium caseinate as emulsifier has been investigated at neutral pH as a function of the concentration of added polysaccharide using an ultrasound velocity scanning technique. Four different polysaccharides are studied: two microbial polysaccharides, xanthan and succinoglycan, and two carboxy-methylcellulose polymers of ‘medium’ and ‘high’ viscosity. A correlation is found between the relative stabilizing abilities of the polysaccharides and their rheological behaviour in solution at a polymer concentration of 0.25 wt%. A low concentration of each polymer leads to serum separation in emulsions of 10, 15 or 50 wt% oil. Stabilization of emulsions containing xanthan or succinoglycan at polymer concentrations of 0.25 wt% or above is associated with the formation of a gel-like emulsion structure with a significant yield stress. Surface viscosity measurement at a macroscopic oil-water interface provides evidence for weak interfacial interaction between casein and carboxymethylcellulose at the emulsion droplet surface. The implications of this for the mechanism of emulsion destabilization by polysaccharides are discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
