Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion

Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

“…Droplet aggregation led to the increase of particle size and decrease in the number of emulsion droplets. Hence, the presence of less number of emulsion droplets influenced the light scattering caused by emulsion droplets in the diluted form, which led to the decrease of turbidity (Mirhosseini, Tan & Taherian, 2008). These results indicated that there were insufficient anionic polysaccharides to completely cover the LF-coated droplets.…”

Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

“…The physical properties of an emulsion system can be improved by some additives, such as pectin, glycerol and trehalose (Akhtar, Dickinson, Mazoyer, & Langendorff, 2002;Cerimedo, Iriart, Candal, & Herrera, 2010;Mirhosseini, Tan, & Taherian, 2008). For example, depolymerized pectin (70% esterification) could be used as an effective emulsifying agent for formulating food emulsions under acidic conditions (Akhtar et al, 2002).…”

“…A low pectin concentration was benefit for giving rapid serum separation of moderately diluted emulsion and highly pseudoplastic rheological behavior of concentrated emulsions prepared with casein (Dickinson, Semenova, Antipova, & Pelan, 1998). Glycerol was also studied as an emulsifying agent, texturizer and plastisizer for modifying the texture of foods and emulsions (Mirhosseini et al, 2008). The stability of proteins in aqueous solution was generally increased by co-solvents, such as glycerol.…”

Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate

“…Cloudy emulsion are O/W emulsions normally prepared as a concentrate and diluted into the finished product maintaining opacity while providing flavor, color, and cloudy appearance for the beverage [24][25][26]. However, there is a limited number of such emulsions, since only a few of them are food-permitted emulsifiers imparting sufficient cloudiness and stability [26,27].…”