Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions

Authors

  • GULCIN YILMAZER,

    1. The authors are affiliated with the Dept. of Food Science, Rutgers Univ., New Jersey Agricultural Experiment Station, New Brunswick, NJ 08903.
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  • ANA R. CARRILLO,

    1. The authors are affiliated with the Dept. of Food Science, Rutgers Univ., New Jersey Agricultural Experiment Station, New Brunswick, NJ 08903.
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  • JOZEF L. KOKINI

    1. The authors are affiliated with the Dept. of Food Science, Rutgers Univ., New Jersey Agricultural Experiment Station, New Brunswick, NJ 08903.
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  • This is publication D-10411-1-89 of the New Jersey Agricultural Experiment Station, supported by State funds.

  • Particle size measurements were conducted at T.J. Lipton, Inc. and their support is greatly appreciated. We also thank T.J. Lipton, Inc. for providing all the ingredients in this study. Special thanks to Professor J. Zatz for his assistance in surface tension measurements.

ABSTRACT

The role of xanthan gum and propylene glycol alginate in stabilizing model oil-in-water salad dressing emulsions has been studied using rheological measurements, particle size analysis and surface tension. Increasing xanthan gum concentration within the gum ratio gave higher viscosity due to formation of aggregates with larger sizes. Propylene glycol alginate (PGA) was surface-active leading to reduction in surface tension of air/water surfaces. Reduction in viscosity was seen in the presence of PGA.

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