Title of article :
Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor
Author/Authors :
Lim، نويسنده , , Sang Soo and Baik، نويسنده , , Moo Yeol and Decker، نويسنده , , Eric Andrew and Henson، نويسنده , , Lulu and Michael Popplewell، نويسنده , , L. and McClements، نويسنده , , David Julian and Choi، نويسنده , , Seung Jun، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Pages :
6
From page :
1023
To page :
1028
Abstract :
Orange oil-in-water emulsions (5% oil) stabilized by modified starch (2–10%) were prepared using high pressure homogenization. The initial droplet diameter decreased with increasing modified starch concentration, but all emulsions exhibited appreciable droplet growth during storage (15 days). The impact of adding a lipophilic weighting agent (ester gum) to the oil phase prior to homogenization was examined. Droplet growth could be inhibited by ensuring that the oil phase contained >9% ester gum, which was attributed to its ability to inhibit Ostwald ripening through an entropy of mixing effect. There was little effect of ionic strength (0–500 mM NaCl) or thermal treatment (30–90 °C) on the stability of modified-starch stabilized emulsions containing orange oil and ester gum. This manuscript demonstrates that the primary role of ester gum (usually considered a weighting agent) in improving the stability of orange oil emulsions is to retard Ostwald ripening, rather than to act simply as a weighting agent. It was also demonstrated that corn oil could be used to retard Ostwald ripening by a similar mechanism in orange oil emulsions.
Keywords :
emulsion stability , emulsions , Ostwald ripening , Ester gum , Modified starch , Orange oil
Journal title :
Food Chemistry
Serial Year :
2011
Journal title :
Food Chemistry
Record number :
1965769
Link To Document :
بازگشت