Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Desplanques, Séverine; Renou, Frédéric; Grisel, Michel; Malhiac, Catherine

doi:10.1016/j.foodhyd.2011.10.015

Cited by 115 publications

(38 citation statements)

References 43 publications

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“…It has been found that the higher the AGP content, the more stable the emulsion [3,4], and as compared to other gum species like GG and XG, GA exhibits much lower solution viscosity at comparable concentrations. In addition, it has been suggested that much higher concentrations of GA are needed to adequately stabilize oil droplets (~1:1 ratio between GA and oil) [3][4][5][37][38][39]. In our experiments, we see that with higher GA concentrations, the aqueous solutions become more viscous (see Figures SI-5, SI-6, SI-7).…”

Section: Resultssupporting

confidence: 49%

Suspension “click” polymerizations: thiol-ene polymer particles prepared with natural gum stabilizers

Durham

Shipp

2015

Colloid Polym Sci

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The impact of different natural gum species employed as stabilizers in the suspension photopolymerization of water-borne thiol-ene polymer particles is reported. The focus of analysis was on how hydrocolloids impact the synthesis of polymer particles prepared using a Bclick^thiol-ene polymerization approach. The use of renewable and naturally occurring gums as particle stabilizers provide a shift toward greener methods of polymer particle synthesis. The natural gum species examined include gum Arabic, guar gum, and xanthan gum. In particular, gum Arabic was examined in thiol-ene particle synthesis due to inherent colloidal stabilizing properties that allow it to be utilized at concentrations comparable to synthetic stabilizers (1 wt% or greater). The use of these naturally occurring polysaccharides led to the development of spherical, cross-linked thiol-ene polymer particles in the size range of several micrometers to hundreds of micrometers. Polymer particle synthesis was completed within minutes via photopolymerization. Parameters examined include variation of natural gum species, natural gum concentration, monomer content, and stabilizer solution viscosity. Thiol-ene polymer particles can be successfully developed at very low stabilizer concentrations (0.005-0.5 wt%) due to the unique viscosity-enhancing properties of natural gum solutions compared to reactions stabilized by synthetic surfactant stabilizers.

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Section: Resultssupporting

confidence: 49%

Suspension “click” polymerizations: thiol-ene polymer particles prepared with natural gum stabilizers

Durham

Shipp

2015

Colloid Polym Sci

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“…Emulsifiers are surface‐active compounds that adsorb on interfaces and then decrease interface tension and prevent droplets flocculation by increasing steric hindrance and electrostatic repulsion. However, stabilizers are high molecular weight biomolecules that enhance the emulsion stability by increasing viscosity of the continuous phase or forming gel structure, which in turn slows down the droplets movement (Desplanques, Renou, Grisel, & Malhiac, ).…”

Section: Introductionmentioning

confidence: 99%

The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil‐in‐water emulsions

Niknam

Ghanbarzadeh

Ayaseh

et al. 2018

Journal of Texture Studies

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“…40 Above a certain concentration, XG alone can stabilize emulsions by increasing the viscosity of aqueous phase and impeding the coalescence of oil droplets. 41 XG is widely applied in food industry. However, to the best of our knowledge, no studies have described the application of XG in dispersing marine oil spills.…”

Section: ■ Introductionmentioning

confidence: 99%

Novel and Environmentally Friendly Oil Spill Dispersant Based on the Synergy of Biopolymer Xanthan Gum and Silica Nanoparticles

Bao

et al. 2016

ACS Sustainable Chem. Eng.

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The potential toxicity of existing chemical dispersants on the marine environment has motivated the search for environmentally friendly dispersants with excellent dispersion ability. Here, an effective Pickering emulsifier is developed based on the synergy of natural biopolymer, Xanthan Gum (XG), and silica nanoparticles. The oil−in−seawater emulsion stabilized by a combination of XG and silica demonstrates great stability and smaller droplet size, which is favorable for the following natural degradation of oil. The synergistic emulsification mechanism has been investigated systematically. The presence of XG favors the adsorption of silica nanoparticles at the oil−seawater interface and also is considerably effective in enhancing the viscosity of continuous phase. These contributions of XG slow down the droplet coalescence and creaming significantly. Confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images of emulsions indicate a thick layer of aggregated XG/silica particles at the oil− water interface. This thick layer provides an effective steric barrier. In this study, the synergy between XG and silica not only enhances the dispersion effectiveness, but also reduces the amount of nanoparticles dramatically. This finding opens up a new path for the development of a novel, high efficiency, ecologically acceptable, and cheaper dispersant for emulsifying crude oil following a spill.

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Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Cited by 115 publications

References 43 publications

Suspension “click” polymerizations: thiol-ene polymer particles prepared with natural gum stabilizers

Suspension “click” polymerizations: thiol-ene polymer particles prepared with natural gum stabilizers

The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil‐in‐water emulsions

Novel and Environmentally Friendly Oil Spill Dispersant Based on the Synergy of Biopolymer Xanthan Gum and Silica Nanoparticles

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