Effect of Xanthan Gum on the Rheological Characteristic and Stability of Sucrose Ester-stabilized Emulsion
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The influences of xanthan gum concentration on hydrodynamic diameter (DH), ζ-potential of sucrose ester solutions and droplet size, ζ-potential, microstructure, viscosity, modulus and creaming index of sucrose ester-stabilized emulsions were studied. The effect of xanthan gum on the rheological characteristic and stability of sucrose ester-stabilized emulsion were also investigated. The results showed that DH value of sucrose ester-xanthan gum solutions increased and ζ-potential decreased with the increase of xanthan gum concentration. ζ-potential of emulsions changed insignificantly (p > 0.05), while the droplet size increased firstly and decreased afterward, the viscosity and modulus increased with increasing xanthan gum concentration. The oil off was attributed to coalescence between fat droplets at low xanthan gum concentrations (0~0.01 wt%). The emulsion exhibited the worst stability when xanthan gum concentration was 0.05 wt% due to depletion flocculation. The stability of emulsion was improved with the increase of xanthan gum concentration due to the formation of weak gel network structure. There only existed serum phase when xanthan gum concentration was higher than 0.15 wt%.
