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• W82435681 abstract "An oil-in-water (O/W) emulsion is a system that consists of oil droplets dispersed inan aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersedphases in many O/W-based food products. The products sometimesexhibit poor physical properties and stability against temperature fluctuations thatcan be attributed to a high unsaturation degree of SBO. These problems can bereduced by blending of SBO with more saturated oils such as palm kernel olein(PKO). However, crystallizing tendency of PKO at low storage temperatures maylead to partial droplet coalescence, causing destabilization of the emulsion. The useof certain polysaccharides however can reduce this problem and indirectly improvethe overall emulsion properties. The objective of this research was to investigate theeffects of oil-dispersed phase composition and selected polysaccharides on thephysical properties and stability of SBO:PKO blend O/W emulsions model system.In the first stage of this study, the effect of palm kernel olein (PKO) incorporation on physical properties and stability of O/W emulsions was investigated. Soybean oiland blends of SBO:PKO at 10-40% PKO levels were used as dispersed phases (70%volume fraction) of egg yolk-stabilized O/W emulsions. The use of PKO caused asignificant (p < 0.05) increase in droplet size but a significant (p < 0.05) decrease inrheological properties of the freshly prepared emulsions. With 10-30% PKOreplacements, the emulsions were stable after storage at 25°C, most probablypromoted by a significant content of C8-C12 fatty acids in PKO. With 30 and 40%PKO replacements, the emulsions were unstable after storage at 5°C due to highsolid fat content (14-20%) which caused a severe partial coalescence. This wasmainly evidence by increases in droplet equivalent surface mean diameter from3.65-3.70 μm to 7.80-8.97 μm and decreases in emulsion yield stress from 1.72-1.82Pa to 0.27-0.30 Pa after 30 days of storage. Throughout the storage, peroxide andanisidine values were found to be lower in the emulsions with PKO incorporatedthan in the emulsion with fully SBO. Under an accelerated oxidation condition(60°C, 12 days), a calibration model based on a Fourier-transform infrared spectralregion (1800-1480 cm-1) was developed to predict the peroxide value in oxidizedemulsions over the range of 6-45 meq/kg.In the second stage, physical properties and stability of emulsions as affected by thepresence of individually 0.5% (wt/wt) xanthan gum (XG), carboxymethyl cellulose(CMC), guar gum (GG) and locust bean gum (LBG) were evaluated. A blend ofSBO:PKO at 30% PKO level was used as a dispersed phase (40% volume fraction)of the emulsions. The microstructure of stored (5°C) XG emulsion showed thepresence of partially coalesced droplets, explaining a large increase in its dropletsize and the presence of ‘free oil’ after centrifugation at 3,500 rpm. However, partially coalesced droplets were not observed in stored CMC, GG and LBGemulsions and no ‘free oil’ could be separated under centrifugation force. Theresults support the ability of these polysaccharides in reducing partial coalescence byacting as a protective coating for oil droplets. Blends of XG, CMC and LBG werealso prepared according to an augmented simplex-centroid mixture design with 10points to investigate interaction effects of these polysaccharides on the emulsionrheological properties. The strongest synergistic effect was shown by ternary blendsof XG:CMC:LBG at approximately 33-67% XG levels. Yield stress, apparentviscosity, elastic modulus and loss tangent responses were successfully fitted with aspecial quartic model (R2 > 0.89). Hence, the mixture design with regressionmodelling approach was shown to be a valuable tool in better elucidating andpredicting the interaction effects beyond the two-component blends." @default.
• W82435681 created "2016-06-24" @default.
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• W82435681 date "2008-01-01" @default.
• W82435681 modified "2023-09-27" @default.
• W82435681 title "Effects of Oil-Dispersed Phase Composition and Selected Polysaccharides on the Physical Properties and Stability of Soybean-Palm Kernel Olein Blend Oil-In-Water Emulsions Model System" @default.
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