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KMID : 1007520200290121685
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Food Science and Biotechnology
2020 Volume.29 No. 12 p.1685 ~ p.1693
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Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability
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Abdolmaleki Khadije
Alizadeh Leyla
Hosseini Seyede Marzieh
Nayebzadeh Kooshan
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Abstract
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The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3?0.3, 0.3?0.6, 0.6?0.3 and 0.6?0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil?=?0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p?
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KEYWORD
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Sodium caseinate, Xanthan gum, Guar gum, Concentrated emulsion
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