Abstract
Our goal was to evaluate emulsion stability, droplet size analysis and rheological behavior of the emulsions prepared by a native biopolymer namely Angum gum (An) compared with Arabic gum (Ar) stabilized emulsions. After gum extraction, gum dispersions with maltodextrin were prepared in water (in 1–5% concentrations) and emulsified with 5% and 10% d-limonene using high pressure homogenization. Statistical analysis revealed a significant influence of gum type and gum concentration on emulsion stability at α=0.05. Flavor level was not important statistically in emulsion stability but it was the only factor with a significant influence (P<0.05) on surface tension of the emulsions. The results showed that Angum gum was superior to Arabic gum in stabilizing emulsions during storage. Also, rheological data revealed that Angum gum-emulsions’ behavior was following the Herschel–Bulkley model with higher viscosities compared to Arabic gum emulsions, which could be the main reason of higher emulsion stabilities with this novel hydrocolloid.
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