Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

作者：Jafari S M^*; Beheshti P; As***poor E

来源：Journal of Food Engineering, 2012, 109(1): 1-8.

DOI：10.1016/j.jfoodeng.2011.10.016

• Angum gum
• d-Limonene
• Droplet size
• Emulsion viscosity
• Rheological models
• Stability

Our goal was to evaluate emulsion stability, droplet size analysis and rheological behavior of the emulsions prepared by a native biopolymer namely Angum gum (An) compared with Arabic gum (Ar) stabilized emulsions. After gum extraction, gum dispersions with maltodextrin were prepared in water (in 1-5% concentrations) and emulsified with 5% and 10% d-limonene using high pressure homogenization. Statistical analysis revealed a significant influence of gum type and gum concentration on emulsion stability at α = 0.05. Flavor level was not important statistically in emulsion stability but it was the only factor with a significant influence (P < 0.05) on surface tension of the emulsions. The results showed that Angum gum was superior to Arabic gum in stabilizing emulsions during storage. Also, rheological data revealed that Angum gum-emulsions'; behavior was following the Herschel-Bulkley model with higher viscosities compared to Arabic gum emulsions, which could be the main reason of higher emulsion stabilities with this novel hydrocolloid.