Hydrocolloids in emulsions: particle size distribution and interfacial activity

The emulsification properties of 14 hydrocolloid gums (propylene glycol alginate, gellan, carrageenan, pectin, methylcellulose, microcrystalline cellulose, gum arabic, locust bean gum, guar, xanthan, mustard, flaxseed, fenugreek, oat) were investigated. Gum dispersions were prepared in water (0.5%)...

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Bibliographic Details
Published in:Food hydrocolloids 2001-07, Vol.15 (4), p.533-542
Main Authors: Huang, X, Kakuda, Y, Cui, W
Format: Article
Language:English
Subjects:
Biological and medical sciences
Emulsion
Emulsion stability
Fenugreek
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Hydrocolloids
Interfacial tension
Particle size
Viscosity
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Summary:The emulsification properties of 14 hydrocolloid gums (propylene glycol alginate, gellan, carrageenan, pectin, methylcellulose, microcrystalline cellulose, gum arabic, locust bean gum, guar, xanthan, mustard, flaxseed, fenugreek, oat) were investigated. Gum dispersions were prepared in water (0.5%) and emulsified with 40% oil using a Polytron homogenizer. Emulsion stability was determined by centrifugation and storage time, surface and interfacial tension by Du Nouy ring, particle size by integrated light scattering and overall morphology by light microscopy. When compared to the other gums in this study, fenugreek produced a very stable emulsion. Fenugreek was more efficient than other gums in lowering the interfacial free energy, its emulsion was composed of very small oil droplets (70%
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(01)00091-1