Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

VIRGINIA CASTEL; AMELIA CATALINA RUBIOLO; CARLOS ROBERTO CARRARA

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2017 vol. 63 p. 170 - 177

0268-005X

The emulsifying properties of Brea gum (BG), the exudate from Cercidium praecox, were studied in comparison to gum Arabic (GA). Droplet size distributions, rheological properties and stability of corn oil emulsion stabilized with BG and GA solutions were analyzed. The results showed that an increase in BG concentration led to a decrease in Z-average diameter and to an increase in emulsion apparent viscosity and stability. All emulsion flow curves presented shear-thinning behavior at low shear rates and Newtonian plateau at high shear rates. The mechanical spectra showed droplets tending to arrange as a network in the emulsions which was related to the high stability. BG emulsion presented higher viscosity and stability than GA emulsion at the same concentration suggesting that BG could replace GA in some industrial applications.