Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

The aim of this paper is to present results of the influence of different xanthan gum concentrations (from 0.01% to 0.2% w/w) on properties of the oil-in-water emulsions by applying different techniques. The octenyl succinic anhydride (OSA) starch was used as emulsifier at constant concentration 10%. Rheology, microphotography, SEM and creaming studies were used in order to obtain the emulsionsʹ characteristics. The results showed that the increase in xanthan gum concentration led to the decrease in droplets Sauter mean diameter and made droplet size distribution of the emulsions narrower. All determined emulsions showed shear-thinning flow behavior. The increase in xanthan gum concentration led to the decrease in flow behavior index n as well as the increase in consistency index K. Presence of xanthan gum in the emulsions with OSA starch as emulsifier enhances their stability due to formation of oil droplets network as consequence of depletion flocculation as well as due to modification of continuous phase viscosity.