Abstract
The aims of this research are to study application of high power ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin, Guar gum, lecithin, egg yolk, and xanthan gum as well as the time of sonication, temperature and viscosity of oil-water mixture on the specific surface area and size of droplets, and creaming index of the emulsion samples was investigated. The experimental data were analyzed with Taguchi method and optimum conditions were determined. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was employed to modeling and categorizes the properties of the resulted emulsion. The results showed that increasing sonication time narrowed the range of droplets size distribution. Pectin and xanthan enhanced the stability of emulsion, although they had different impacts on the emulsion stability when used individually or together. Guar gum improved the viscosity of the continuous phase. Emulsions stabilized by egg yolk were found to be stable to droplet flocculation at pH 3 and at relatively low salt concentrations.
Highlights
Several products in food industry are oil-in-water emulsions that contain an aqueous medium with uniformly dispersed small lipid droplets such as ice cream, margarine, butter, milk, beverages, cream, dressings, dips, sauces, and desserts. [1,2,3,4]
Pectin extracted from citrus peel, Xanthan Gum extracted from Xanthamonas campestris, Lecithin from soybean and Guar gum were purchased from Sigma Chemical
The lower level of egg yolk is better for a smaller mean diameter as an emulsifier in conjunction with surfactant such as xanthan
Summary
Several products in food industry are oil-in-water emulsions that contain an aqueous medium with uniformly dispersed small lipid droplets such as ice cream, margarine, butter, milk, beverages, cream, dressings, dips, sauces, and desserts. [1,2,3,4]. Several products in food industry are oil-in-water emulsions that contain an aqueous medium with uniformly dispersed small lipid droplets such as ice cream, margarine, butter, milk, beverages, cream, dressings, dips, sauces, and desserts. It is of importance for manufacturers to improve food emulsions stability for having no or minimal changes in the structure or consistency during storage. Size of droplets is the most important parameter in emulsion stability. This has been studied for many years leading to development of new concepts and technologies. It has long been known that ultrasound is capable of making fine emulsions [5,6,7,8,9,10,11]. The disintegration effect of ultrasound is due to the bubbles collapsing at the interface of two immiscible liquids disrupting one phase into another
Sign-in/Register to view highlights & summary 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.
