Abstract
The aim of the present study was to examine the emulsifying properties of natural food powders that are used in medicine and gastronomy. Natural insoluble powders (mustard powder, ground ginger, ground cinnamon, nutmeg powder, potato starch, and talc) were used as solid emulsifiers. O/W emulsions were formed from aqueous dispersions of the food powders (all except talc) and olive oil. Mustard and cinnamon demonstrated the best emulsifying properties. Emulsions stabilized using mustard or cinnamon remained stable in test tubes for one month. The critical concentrations of mustard and cinnamon powder emulsifiers required to prevent coalescence were 0.3 and 2% (mass), respectively. The critical concentration needed to prevent sedimentation was 15% (mass) for both powders. The emulsion from unmodified potato starch was not stable. Stable W/O emulsions were formed from aqueous dispersions of talc and olive oil. These results suggest that cinnamon powder is a more promising solid emulsifier, reflecting the emulsifying capacity and antioxidant and antimicrobial properties of this compound.
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