Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions

Influence of emulsifier concentration and storage time

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6 Citations (Scopus)
9 Downloads (Pure)

Abstract

The aim of this study was to compare the efficiency of three different food grade emulsifiers to form and stabilise an orange oil-in-water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88±0.01 μm) followed by sodium caseinate (10% w/w, 2.14±0.03 μm) and gum arabic (10% w/w, 4.10±0.24 μm). The long term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70±0.08) < gum arabic (4.83±0.53) < sodium caseinate (6.20±1.56). The protein emulsifier was more capable to control the oxidation process and this was attributed to the excess amount of emulsifier present in the aqueous phase. This paper provides useful insights in the formulation of flavour emulsions by the beverage industry.
Original languageEnglish
Pages (from-to)348-358
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume52
Issue number2
Early online date18 Oct 2016
DOIs
Publication statusPublished - Feb 2017

Fingerprint

Gum Arabic
Beverages
food grades
Polysorbates
emulsifiers
Caseins
Emulsions
Particle Size
beverages
emulsions
storage time
Particle size
Sodium
Food
oils
sodium caseinate
gum arabic
Water
Flavors
particle size

Keywords

  • beverage emulsion
  • gum arabic
  • sodium caseinate
  • Tween 80
  • storage
  • orange oil

Cite this

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title = "Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: Influence of emulsifier concentration and storage time",
abstract = "The aim of this study was to compare the efficiency of three different food grade emulsifiers to form and stabilise an orange oil-in-water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1{\%} w/w, 1.88±0.01 μm) followed by sodium caseinate (10{\%} w/w, 2.14±0.03 μm) and gum arabic (10{\%} w/w, 4.10±0.24 μm). The long term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70±0.08) < gum arabic (4.83±0.53) < sodium caseinate (6.20±1.56). The protein emulsifier was more capable to control the oxidation process and this was attributed to the excess amount of emulsifier present in the aqueous phase. This paper provides useful insights in the formulation of flavour emulsions by the beverage industry.",
keywords = "beverage emulsion, gum arabic, sodium caseinate, Tween 80, storage, orange oil",
author = "Vasileios Raikos and Garry Duthie and Viren Ranawana",
note = "This work is part of the Strategic Research Programme 2011-2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).",
year = "2017",
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doi = "10.1111/ijfs.13286",
language = "English",
volume = "52",
pages = "348--358",
journal = "International Journal of Food Science and Technology",
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T2 - Influence of emulsifier concentration and storage time

AU - Raikos, Vasileios

AU - Duthie, Garry

AU - Ranawana, Viren

N1 - This work is part of the Strategic Research Programme 2011-2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).

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N2 - The aim of this study was to compare the efficiency of three different food grade emulsifiers to form and stabilise an orange oil-in-water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88±0.01 μm) followed by sodium caseinate (10% w/w, 2.14±0.03 μm) and gum arabic (10% w/w, 4.10±0.24 μm). The long term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70±0.08) < gum arabic (4.83±0.53) < sodium caseinate (6.20±1.56). The protein emulsifier was more capable to control the oxidation process and this was attributed to the excess amount of emulsifier present in the aqueous phase. This paper provides useful insights in the formulation of flavour emulsions by the beverage industry.

AB - The aim of this study was to compare the efficiency of three different food grade emulsifiers to form and stabilise an orange oil-in-water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88±0.01 μm) followed by sodium caseinate (10% w/w, 2.14±0.03 μm) and gum arabic (10% w/w, 4.10±0.24 μm). The long term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70±0.08) < gum arabic (4.83±0.53) < sodium caseinate (6.20±1.56). The protein emulsifier was more capable to control the oxidation process and this was attributed to the excess amount of emulsifier present in the aqueous phase. This paper provides useful insights in the formulation of flavour emulsions by the beverage industry.

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