Emulsion Breakdown Research Articles

Oral structural breakdown and sensory perception of plant-based emulsions

Emulsion-based matrices correspond to an interesting structure for designing healthy and plant-based foods since they can simulate the texture of traditional foods, protect lipids from oxidation, and carry bioactive compounds. However, oral processing could modify their structure, affecting their sensory performance. So, it is necessary to understand the changes that occur during food consumption and their relationship with sensory perception. For that purpose, this research aimed to study the effect of droplet size and thickener type of plant-based emulsions on their structural breakdown under oral conditions and their sensory perception. Four oil-in-water (O/W) emulsions with different droplet sizes (nanoemulsions and conventional emulsions) and thickener types (starch and xanthan gum) were prepared. In vitro oral structural breakdown of emulsions was characterized using a rheological approach (saliva + sharing). The samples were later subjected to a sensory evaluation of aroma, flavor, consistency, and creaminess intensity by multiple paired comparison test (n = 50). Results showed different oral breakdown patterns due to droplet size and thickener type. Xanthan gum matrices were less susceptible to structure breakdown than starch-based matrices, particularly those with microscale droplet size (emulsions), due mainly to salivary α-amylase activity. Regarding sensory perception, xanthan gum-based matrices were perceived to have a higher consistency (nanoemulsion) and creaminess (conventional emulsion) than starch-based ones. Meanwhile, starch-based samples showed higher flavor (nanoemulsion) and aroma intensities (conventional emulsion). Therefore, the sensory characteristics of plant-based emulsions can be modulated by thickener type and droplet size. For example, xanthan gum-based nanoemulsions can increase the perceived consistency, while starch-based emulsions can increase the perceived flavor intensity.

Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream

Handling and transportation of high‐fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high‐fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h.

Extraction of Alpha-cypermethrin Pesticides from Aqueous Solution by Emulsion Liquid Membrane

This research examines the emulsion liquid membrane (ELM) extraction efficiency and stability to abstraction of alpha-cypermethrin pesticides from aqueous solution when blended surfactants are used in the liquid membrane composition. The stability of the membrane was examined in the aspect of the emulsion breakdown time and distribution of droplet size. The ingredients employed in ELM were Span80 (sorbitan monooleate) and Tween80 (polyoxyethylene sorbitan monooleate) as surfactants and a mixture of kerosene, sunflower oil (3:7) as diluents and stripping agent was used sodium hydroxide (NaOH). Some parameters were assessed, including the value of Hydrophilic Lipophilic Balance (HLB), blended surfactant concentration, homogenizer speed, emulsification time, and NaOH concentration as a stripping agent. According to the results, a stable emulsion was created at HLB (5.37), blended surfactant 3 % (w/v), 12,700 rpm of homogenizer speed, 9 min of emulsification time, and 0.05 N of NaOH. Under these circumstances, 89.2 % of the alpha-cypermethrin was extracted with 1.8 % emulsion breakage. As a result, the combinations of (Span80 with Tween80) have enormous potential as surfactants and they can improve the stability of the emulsion. Additionally, completed was mass transfer investigation and extraction kinetics

Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads

κ-Carrageenan and locust bean gum (κ-C/LBG) were used as gelling polymers in the internal aqueous phase to prepare W 1 /O/W 2 double emulsions-filled alginate hydrogel beads. Rheological studies demonstrated the significant difference in the physical state and gel strength of internal aqueous phase samples prepared with various amounts of κ-C/LBG (0.5–2.0%). The results of microscopy, light scattering, and flow cytometry suggested that double emulsions gelled by 2.0% κ-C/LBG could effectively resist the oil droplets flocculation and W 1 -droplets coalescence, and delayed the release of the W 1 droplets, leading to smaller changes in the microstructure and droplets size. Furthermore, a slow or controlled release of tartrazine was reached during the in vitro intestinal digestion at high concentrations of κ-C/LBG. These findings point to possible applications for structuring W 1 /O/W 2 double emulsions with different physical properties of the gelled internal aqueous phases to achieve the controlled release of loaded hydrophilic compounds. • Internal aqueous phases were gelled by κ-carrageenan and locust bean gum. • Rheological properties difference of internal aqueous phase samples were investigated. • Digestion behavior of incorporated double emulsions with gelled W 1 droplets was illuminated. • Resist breakdown of double emulsions occurred during digestion. • Controlled release of encapsulated hydrophilic compounds was demonstrated.

Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality

Lipid and protein extractability from food matrices has been challenged by the use of several sequential unit operations and flammable solvents to produce defatted flours. The effects of enzymatic extraction on the simultaneous extraction of lipids and proteins from full-fat almond flour, insoluble microstructure, and oil recovery from two different emulsion destabilization strategies (enzymatic and pH-shift) were evaluated. The physicochemical and functional properties of emulsion proteins were evaluated to elucidate the impact of both demulsification strategies on oil recovery and composition. Enzymatic extraction achieved 67% of oil and 77% of protein extractability while generating smaller protein fragments and a more porous insoluble structure. Enzymatic destabilization increased the degree of hydrolysis of the emulsion proteins from 8 to 22% while reducing their hydrophobicity from 1205 to 688. Moreover, it increased emulsion protein solubility from 33 to 50% (pH 5) while reducing its emulsification capacity from 731 to 324 g oil/ g. The changes observed in the physicochemical and functional properties of the emulsion proteins led to a 93% recovery of the extracted oil, highlighting the potential mechanisms involved during the emulsion breakdown. The almond oil fatty acid composition was not affected by the destabilization strategies evaluated, evidencing that enzymatic extraction followed by enzymatic destabilization of the emulsion is an effective and green strategy to maximize the extractability and recovery of oil and proteins from full-fat almond flour.

Predicting emulsion breakdown in the emulsion liquid membrane process: Optimization through response surface methodology and a particle swarm artificial neural network

To anticipate emulsion breakdown in the ELM process, the Box–Behnken design was used with an artificial neural network (ANN) and a metaheuristic approach, namely particle swarm optimization (PSO) and response surface methodology (RSM). Membrane stability testing began with an experimental component to collect data. The following parameters were used to estimate membrane breakdown: emulsification time (3–7 min), surfactant loadings (2–6% v/v), internal phase concentration ([Na2CO3]: 0.01–1 mg L−1), external phase to w/o emulsion volume ratio (1–11), and internal aqueous phase to membrane volume ratio (0.5 to 1.5). The PSO algorithm was used to determine the optimal ANN parameter values. The hybrid ANN-PSO model outperformed the RSM in identifying optimal ANN parameters (weights and thresholds) and accurately forecasting emulsion breaking percentages throughout the ELM process. The hybrid ANN-PSO method may be a valuable optimization tool for predicting critical data for ELM stability under various operating conditions.

Complex study of acid-in-oil emulsions, their formation, stabilization and breakdown

Different problems may occur during acid treatment of oil reservoirs because of the incompatibility of acid with rocks and fluids. One of the issues is the formation of acid-in-oil emulsions, which block pore throats and hinder acid removal. The standard “bottle-test” method does not fully characterize such emulsions and allows only quick reagent selection. This article presents a new methodology that enables the evaluation of emulsion formation and the possible risk for acid treatment. This methodology includes visual control and measurement of viscosity, interfacial tension, and voltage stability. We found that HCl-based emulsions are generally more viscous, finer, and stable, but the high strength of the acid may lead to emulsion breakdown. We also established that emulsions that are stable under static conditions may break down after applying mechanical stress, which is a characteristic of sulfamic acid-based emulsions. Although it may not be possible to separate emulsions visually, a water content gradient may be observed in an emulsion column. Our results demonstrate that the acid and oil parameters are interconnected in emulsion formation issues. This methodology and the obtained results may be applied for quick and proper reagent selection for better acid treatment results.

Chemical demulsification techniques in oil refineries: A review

During oil production and pipeline transmission, water–oil emulsions form due to pressure and shear forcesWhen water or brine droplets are continually spread across crude oil, water-in-oil (W/O) emulsions form. Other emulsions, such as those produced of crude oil droplets suspended in brine or water (O/W), are uncommon. When crude oil is removed from a reservoir, it is contaminated with sediments and water, among other impurities. Natural emulsifiers include resins, asphaltenes, waxes, crude particles, and carboxylic acids. At the water–oil interface, some of these components may clump together, generating a stable film surrounding the droplets, by preventing water droplets from clumping, this film aids in the formation of a stable w/o emulsion. Water and crude oil production could raise a number of concerns. This could include the cost of pumping or transporting water via tanker or pipeline, as well as manufacturing facility corrosion. Chemical demulsification is the process of destabilizing the shielding interfacial layers with chemicals, resulting in a quicker emulsion breakdown rate. As a cost-effective and effective method of dewatering crude oil emulsions, chemical additives are frequently used.

Breakdown of local oil-water emulsions by binary systems of surface-active substances

The article covers thermochemical method of breakdown of stable water-oil emulsions of local oil fields of Republic of Uzbekistan. The surface-active substance used is binary compositions of imported emulsion breaker and local emulsion breaker, which is obtained based on silk-winding plant waste by synthesis method. With this, the import emulsion breaker has been reduced, and commodity oil meeting the requirements of standard has been obtained

Impact of Natural Polymer (Xanthan Gum) and Bentonite Clay on the Development of Oil-In-Water (O/W) Emulsion Drilling Fluids

Drilling fluid plays the same role in oil and gas well drilling as the blood in human body. A new type of oil-in-water (o/w) emulsion drilling fluid has been developed using diesel oil as dispersed phase, brine water as continuous phase, xanthan gum as viscosity modifier and clay as emulsion stabilizer and filtration controlling agent. Initially, standard recommended techniques were opted to detect the rheological properties of the emulsions. The fluids have also shown stable properties upto 70°C after aging for 24 h. As drilling fluids encounter a lot of variation in temperature and pressure as drilling depth increases, hence the stability of such fluids becomes an imperative parameter. Furthermore, emulsion itself is a heterogeneous fragile system so the stability was investigated using shear stress-shear rate rheology measurements. Emulsions have shown strong shear-thinning (pseudoplastic) behaviour which is considered an advantageous property for the drilling fluids. Experiments conducted to determine the dynamic rheology of the emulsions have shown the elastic behaviour towards emulsion breakdown processes. The fluids have also shown physical stability after 30 days at ambient conditions. Inter-facial variables such as zaeta potential, inter-racial tension (IFT) and contact angle measurements were conducted to examine their role in stability characterization.

Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestion

We demonstrate that continuous phase fat structuring affects the release of a model marker from the dispersed aqueous phase of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Model W/O emulsions consisting of a 20 wt% dispersed aqueous phase containing 1 mM methylene blue added as a marker were stabilized via either continuous phase core-shell stabilization, network stabilization or a combination thereof. The network-stabilized emulsion showed the lowest extent of marker release under gastric (<3% after 1 h) and duodenal conditions (~5% after 2 h). The independent contributions of dilution, osmotic gradient, pH and bile salts all affected emulsion stability and marker release, with bile salts showing the greatest contribution. The key finding of this study was that the presence of a fat crystal network provided greater resistance against marker release than core-shell emulsion stabilization during in vitro digestion. Overall, this study has shown that fat phase structuring is a key parameter to control W/O emulsion breakdown and marker release.

Effect of Modified Cassava Starch in Reduced-fat Mayonnaise by Correlating Emulsion Stability with Anti-oxidation Reaction Using Gas Chromatography–Mass Spectrometry (GC-MS)

Modified starches are essential firming additives in many food processes as they act as emulsion stabilizers. Presently, they are produced mostly from corn and potatoes, but cassava is a good alternative source to augment the rising global demand for starch. In this work, cassava starch from a native variety called Manihot esculenta Crantz, modified by facile heat-moisture treatment (HMT) method was used in reduced-fat mayonnaise to retain product consistency and texture but, more importantly, to contribute to the stabilizing effect of emulsions. Varying amounts of modified cassava starch in mayonnaise formulation were evaluated to correlate emulsion stability with a reduction in the amount of oil and the presence of anti-oxidation compounds that slow down chemical processes. The anti-oxidation process resulting from starch composition in the emulsion was measured by an analytical method using the combined gas chromatography and mass spectrometry (GC-MS). 22 complete factorial experiments were conducted in determining the significant effects and interactions between the amount of modified starch and oil. Correlations of these two factors with resulting stability as response variables were analyzed. Two-way ANOVA showed significant relationships in emulsion stability as directly proportional to the amount of oil in the emulsion as well as the modified starch. The results confirmed that individual factors both influenced the slowing down of emulsion breakdown of mayonnaise. However, it also revealed that modified starch had a greater influence on the concentration of acetic acid as an antioxidant than the effect of oil on the emulsion stability. Thus, this study confirmed that increasing the amount of modified cassava starch correlates to a significant occurrence of anti-oxidation reaction in reduced-fat mayonnaise. The combination of 0.60 wt% modified starch with 50 wt % oil achieved a higher stabilizing effect on emulsions as compared to other combinations. The results proved that predictive analysis of the capacity to prevent the auto-oxidation process is one way of predicting the long-term stability of the mayonnaise after 24 h.

Synergistic Interactions of Plant Protein Microgels and Cellulose Nanocrystals at the Interface and Their Inhibition of the Gastric Digestion of Pickering Emulsions.

It is possible that Pickering emulsions can optimize the transport of nutraceuticals, pharmaceuticals, and other bioactive compounds in human physiology. So-called ultrastable Pickering emulsions are often destabilized in the gastric digestion regime if the particles are proteinaceous in nature. The present study seeks to test how the interfacial structure can be engineered via synergistic particle-particle interactions to impact the gastric coalescence of Pickering emulsions. In this study, we designed plant-based protein-particle-stabilized oil-in-water emulsions (PPM-E, with 20 wt % sunflower oil) via pea protein microgels (PPM at 1 wt %). The PPM hydrodynamic diameter is ∼250 nm. In vitro gastric digestion of PPM-E confirmed droplet coalescence within 30 min of pepsin addition. Supposedly surface-active cellulose nanocrystals (CNCs, 1-3 wt %) were added to PPM-E at pH 3.0 to determine if they could act as a barrier to interfacial pepsinolysis due to the CNC and PPM being oppositely charged at this gastric pH value. A combination of confocal microscopy, zeta potential, and Langmuir trough measurements suggested that CNCs and PPMs might form a combined layer at the O/W interface, owing to the electrostatic attraction between them. CNCs at >2 wt % inhibited the pepsinolyis of the adsorbed PPM film and thus droplet coalescence. However, increasing concentrations of CNC also increased the bulk viscosity of the PPM-E and eventually caused gelation of the emulsions, which would also delay their gastric breakdown. In conclusion, tuning the bulk and interfacial structure of Pickering emulsions via synergistic interactions between two types of particles could be an effective strategy to modify the enzymatic breakdown of such emulsions, which would have important applications in pharmaceuticals, foods, and other soft-matter applications.

Techno-Economic Assessment: Food Emulsion Waste Management

Production of food-grade emulsions is continuously rising globally, especially in developing countries. The steepest demand growth is in the segment of inexpensive meat products where edible emulsions serve as lubricants to mitigate economic loses linked with mechanical damage during automated processing of artificial casings. Provided that production goal is to minimize emulsion transfer into the product, its vast majority becomes voluminous greasy and sticky waste. Public sewage treatment plants cannot process such waste, its cleaning processes tends to collapse under loads of emulsions. To make matters worse, composition of emulsions often changes (according to actual pricing of main components) and emulsion manufacturers carefully guard their recipes. Therefore, running of in-house sewage plants would require continuous experimentation linked with need for skilled personnel, frequent changes in technology setup and high operating costs in general. Consequently, it was repeatedly and independently reported that emulsion waste is poured onto wildlife, resulting in environmental damage and an intense rotting odor. Three new methods of emulsion breakdown are proposed and techno-economically assessed. High versatility of methods was confirmed and multiple austerity measures were incorporated. Emulsions are also assessed in terms of an energy source for aerobic and anaerobic microorganisms. It is reported that the addition of edible emulsion to compost does not result in increased product quality or cost reduction. It is firstly revealed that edible emulsions can instantly create an anaerobic environment and accelerate biogas production through the formation of surface films on feedstock surface. Adding waste food-grade emulsions to the biogas plant makes it possible to 100% reduce process water consumption in biogas stations as the process speed can be shortened by approximately 12%.

Displacement of interfacially-bound monoglyceride crystals in water-in-oil emulsions by a non-ionic surfactant

HypothesisMicron and nano-scale particles are increasingly used to stabilize water-in-oil (W/O) emulsions. Though remarkably stable, the resulting emulsions can be broken by adding low molecular weight surfactants that modify the wettability of the interfacially-adsorbed particles. ExperimentsW/O emulsions were prepared using lipophilic crystals of the monoglyceride glycerol monostearate (GMS), followed by addition of sorbitan monooleate (SMO) at concentrations below and above its critical micelle concentration (CMC). Systematic measurements of interfacial tension and three-phase contact angles, as well as characterization of emulsion sedimentation and microstructure, were used to assess GMS crystal wettability and emulsion destabilization. FindingsGMS crystals formed shells around the dispersed droplets, resulting in emulsions stable against breakdown under quiescent conditions. With SMO concentrations added below CMC, emulsion stability was not significantly affected. At SMO concentrations above CMC, the integrity of the crystalline shell was markedly affected. Notably, the GMS crystals transitioned from preferential oil-wet to water-wet behavior, eventually leading to their diffusion into the droplets. Therefore, in-situ modification of particle wettability at the oil–water interface was responsible for emulsion breakdown. Findings from this study may provide a pathway for the design of particle-stabilized W/O emulsions with controllable breakdown properties for applications such as tailored release of aqueous bioactive compounds.

One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery.

Chitosan is a polysaccharide widely used as a structuring agent in foods and other materials because of its positive charge (amino groups). At present, however, it is difficult to form and stabilize emulsions using chitosan due to its high hydrophilicity. In this study, oil-in-water emulsions were prepared using a one-pot green-chemistry method. The chitosan and aldehyde molecules were in situ interfacially conjugated during homogenization, which promoted the adsorption of chitosan onto the oil droplet surfaces where they created a protective coating. The universality of this method was verified by using chitosan with different molecular weights and four kinds of natural aldehydes [cinnamaldehyde (CA), citral (CT), citronella (CN), and vanillin (VL)]. Chitosan with higher molecular weight facilitated the formation of emulsions. By harnessing the dynamic covalent nature of imine bonds, chitosan emulsions with an imine link display dynamic behavior with acid-catalyzed hydrolysis. The aldehyde structure could control the pH point of trigger for breakdown of emulsions, which was 1.0, 3.0, 4.0, and 4.0 for CA emulsion, CT emulsion, CN emulsion, and VL emulsion, respectively. At pH 6.5, aldehyde helped to decrease the interfacial tension of chitosan to about 10 mN/m, while this value would increase if the pH decreased by adding acid during the measurement. Chemical kinetics studies indicated that the hydrophobicity and conjugation effect of the aldehyde together determined the trigger points and properties of the emulsion. Finally, we used the optimized emulsions to encapsulate and control the release of curcumin. The gastric release behavior of the curcumin depended on aldehyde structure: VL > CN > CT ≈ CA. Hence, a tailor-made trigger release emulsion system can be achieved by rational selection and design of aldehyde structure to control hydrophobicity and conjugation effect of aldehydes.

Microfluidic Study of the Electrocoalescence of Aqueous Droplets in Crude Oil.

In electrocoalescence, an electric field is applied to a dispersion of conducting water droplets in a poorly conducting oil to force the droplets to merge in the direction of the field. Electrocoalescence is used in petroleum refining to separate water from crude oil and in droplet-based microfluidics to combine droplets of water in oil and to break emulsions. Using a microfluidic design to generate a two-dimensional (2D) emulsion, we demonstrate that electrocoalescence in an opaque crude oil can be visualized with optical microscopy and studied on an individual droplet basis in a chamber whose height is small enough to make the dispersions two dimensional and transparent. From reconstructions of images of the 2D electrocoalescence, the electrostatic forces driving the droplet merging are calculated in a numerically exact manner and used to predict observed coalescence events. Hence, the direct simulation of the electrocoalescence-driven breakdown of 2D emulsions in microfluidic devices can be envisioned.

The utilization of citrus hystrix and citrus limon as an organic demulsifier formulation

During the production process, emulsion problems often occur. The emulsion is water dispersed in the oil phase. Emulsions are a problem that needs to be surmounted by a demulsification mechanism to separate the water phase from the oil. It is transformed into a chemical compound that is expected can be emulsion blocking or usually known as demulsifier. Environmental issues need to be assessed as result of commercial demulsifier usage generally formulated from chemical active compounds that difficult to decipher the environment. Organic demulsifier is one of the best solutions to prevent environmental pollution without diminishing its main functions of emulsion breaker. Bottle test method is an empirical test in which a number of potential demulsifier formulas with various variations are added to a series of tubes or bottles. Organic demulsifier can be divided into 4 formulas that consisting of organic such as Citrus Hystrix, Citrus Limon, and Liquid Soap as supporting materials. Furthermore, there is a comparative formulas derived from the commercial demulsifier and base case condition of the oil emulsion without any addition. Based on temperature test, concentration test, and the effectiveness of each formula that obtained optimal condition appropriate higher demulsification efficiency. Based on the research, optimal condition of organic demulsifier is formula 2 (5 mL, 70°C) derived from the mixture of Citrus Limon and liquid soap, with demulsification efficiency amount 23 mL (92%). The result obtained from the organic and local material can increase emulsion breakdown process effectiveness compared by commercial demulsifier and base case condition.

Identifikasi Potensi Jeruk Purut Sebagai Demulsifier Untuk Memisahkan Air Dari Emulsi Minyak di Lapangan Minyak Riau

Emulsion stability is an indicator that needs to be controlled to prevent the degradation of petroleum quality. Emulsion breakdown is one of the mechanisms to separate the water phase from oil. It is transformed into a chemical compound that is expected to function as emulsion blocking or commonly known as a demulsifier. An organic demulsifier is one of the right ideas in preventing environmental pollution without diminishing its main function as an emulsion breaker. The bottle test method is one of the most commonly used methods in demulsification tests. Testing using this method is done by inserting the prepared emulsion into the bottle, then it will be placed into a waterbath under certain temperature conditions for several hours. This test will be done by looking at the demulsification that occurs every 30 minutes. From the testing of temperature, concentration, and effectiveness of the formulated formula, an optimal condition is obtained based on the highest demulsification efficiency. Based on the research, optimal condition of organic demulsifier formula is (3ml, 80˚C) with 7 ml demulsification efficiency. The results obtained from organic material formulations have not been able to increase the effectiveness of emulsion-breaking processes compared to commercial demulsifiers and basecase conditions (20 ml).

Functionality of spruce galactoglucomannans in oil-in-water emulsions

For a sustainable food chain, the demand for plant-based, functional, and cost-effective food hydrocolloids is on a high-rise. Hemicelluloses from the renewable lignocellulosic biomass are available in abundance from side-streams of the forestry industry to fulfill this demand. Their effective valorization requires a safe, economic extraction method that can be up-scaled to an industrial scale and, simultaneously, understanding of their functionality to develop applications. In this study, an aqueous-based extraction method, pressurized hot water extraction (PHWE) of spruce saw meal was used to obtain galactoglucomannans (GGM), “spruce gum”. Ethanol precipitation was performed to remove non-polysaccharide extractives such as free phenolic compounds, and the emulsion component ratio-dependent interfacial saturation capacity of the remaining purified fraction was studied to understand its functionality. GGM resulted in good to excellent emulsification and stabilization of oil-in-water emulsions and exhibited adsorption at the oil droplet interface, which depended on the amount of oil and droplet size of emulsions. The adsorbed GGM content was determined by gas chromatography after acid methanolysis, and their macromolecular characteristics were studied by size-exclusion chromatography. At GGM to oil ratios 2, 1, and 0.4, stable emulsions with predicted several months of shelf life at room temperature were achieved. The results indicated mechanisms affecting the physical stabilization and breakdown of emulsions containing spruce gum, a novel sustainable hydrocolloid.