The objective of this study was to investigate the effects of xanthan (XG)/guar (GG) gum mixtures on the stability of whey protein based oil-in-water emulsions. The final emulsions contained 20% v/v menhaden oil, 2wt% whey protein isolate (WPI) and 0, 0.05, 0.1, 0.15, 0.2 and 0.3wt % xanthan, guar or combination of both. The emulsions were prepared using a homogenizer by first mixing menhaden oil into the WPI and water solution and then either XG, GG or XG/GG mixtures were added. XG and GG gums were blended in a synergistic ratio of 70:30 for the mixture. The emulsions were evaluated for particle size distribution, apparent viscosity, and creaming stability. Emulsions with guar gum showed much smaller particle size than xanthan or XG/GG mixtures and large particle sizes were observed at higher concentrations for emulsions containing XG or XG/GG mixtures. The apparent viscosity of the emulsions containing XG/GG mixtures was significantly higher than the emulsions containing either XG or GG alone. Creaming was observed for a 20 days period during which guar gum showed the greatest phase separation, followed by XG. The XG/GG gum mixtures were having better creaming stability than either XG or GG alone. The results revealed that emulsions containing XG/GG mixtures had better viscosity and creaming stability than emulsions containing either XG or GG alone.

Effect of xanthan-guar synergism on the stability of oil-in-water emulsions

248th National Meeting (2014)

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