Abstract
Model oil-in-water emulsions prestabilized with xanthan gum and propylene glycol alginate have been studied in the presence of salt and sucrose. Emulsions to which sucrose was added appeared to develop a network structure due to the high effective xanthan gum concentration at the interface and the high continuous phase viscosity caused by sucrose. Salt emulsions appeared to have enhanced stability due to electrostatic effects. Both the sucrose and the salt emulsions showed an increase in stability with an increase in concentration.
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