Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique

Jenifer Santos, Nuria Calero, José Maria Muñoz, M. T. Cidade

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees. However, all the emulsions studied exhibited the same viscoelastic properties, characterized by a crossover point in the mechanical spectra. This work demonstrates the essential role of this novel gum in the rheology of emulsions. In addition, there is a direct relation between homogenization pressure and flocculation degree. This flocculation led to destabilization by coalescence in these emulsions, being the emulsion processed at the smallest homogenization pressure the most stable.
Original languageEnglish
Pages (from-to)373-381
JournalFood Science And Technology International
Volume24
Issue number5
DOIs
Publication statusPublished - Jul 2018

Fingerprint

Xanthan gum
xanthan gum
Emulsions
emulsions
Food
Flocculation
flocculation
homogenization
Gingiva
Pressure
methodology
creaming
Egg Proteins
Stabilizers (agents)
egg proteins
Rheology
droplet size
rheology
Coalescence
rheological properties

Keywords

  • advanced performance gums
  • Food emulsions
  • physical stability
  • rheology
  • xanthan gum

Cite this

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abstract = "Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees. However, all the emulsions studied exhibited the same viscoelastic properties, characterized by a crossover point in the mechanical spectra. This work demonstrates the essential role of this novel gum in the rheology of emulsions. In addition, there is a direct relation between homogenization pressure and flocculation degree. This flocculation led to destabilization by coalescence in these emulsions, being the emulsion processed at the smallest homogenization pressure the most stable.",
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Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique. / Santos, Jenifer; Calero, Nuria; Muñoz, José Maria; Cidade, M. T.

In: Food Science And Technology International, Vol. 24, No. 5, 07.2018, p. 373-381.

Research output: Contribution to journalArticle

TY - JOUR

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N1 - sem pdf.

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AB - Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees. However, all the emulsions studied exhibited the same viscoelastic properties, characterized by a crossover point in the mechanical spectra. This work demonstrates the essential role of this novel gum in the rheology of emulsions. In addition, there is a direct relation between homogenization pressure and flocculation degree. This flocculation led to destabilization by coalescence in these emulsions, being the emulsion processed at the smallest homogenization pressure the most stable.

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