Publication Date
2020
Journal or Book Title
Applied Sciences
Abstract
The effect of ester gum, a widely used weighting agent, on Ostwald ripening in model beverage emulsions formulated using different food-grade surfactants was examined. A microfluidizer was used to prepare 5% orange oil-in-water emulsions stabilized by a series of ethylene glycol alkyl ether surfactants. Emulsions prepared using only orange oil exhibited an appreciable increase in droplet size during a 14-day storage, independent of surfactant type or concentration. Incorporation of ester gum into the oil phase of the emulsions effectively inhibited droplet growth at concentrations ≥20%. The inhibition of droplet growth by ester gum depended on the surfactant type (hydrophilic group size) and concentration. Overall, ester gum stabilized the emulsions by acting as an Ostwald ripening inhibitor, as well as a weighting agent.
DOI
https://doi.org/10.3390/app10165588
Volume
10
Issue
16
License
UMass Amherst Open Access Policy
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Park, Jimoon; Lee, Jiyun; McClements, D. Julian; and Choi, Seung Jun, "Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum" (2020). Applied Sciences. 22.
https://doi.org/10.3390/app10165588