Physicochemical stability of safflower oil body emulsions during food processing

Abstract

Stable oil body holds great implications in food industry. Due to the instability of safflower oil body, we optimized various parameters of oil body such as pH, ionic strength and stabilizer. Safflower oil bodies were relatively stable at pH 8 and 10 mM monoatomic saline ions. In order to further stabilize oil body, xanthan gum was screened from 10 stabilizers and the concentration was determined to 0.3 g/100 g. Further testing efficiency of xanthan gum in holding oil bodies stability under various thermal and ultrasonic treatments demonstrated that xanthan gum-coated oil bodies were thermally stable even at 90 °C. Moreover, they retained size and did not aggregate. However, the ultrasonic intensity above 200 w over 30 min ruptured oil bodies leading to their coalescence. We demonstrated that xanthan gum stabilized safflower oil bodies which could expand their exploitation.