Formulation development and physicochemical characterisation of model beverage emulsions stabilised by guar gum and carboxymethyl cellulose

Main Article Content

S.H. Izadi
Z. Emam Djomeh

Keywords

cellulose gum, emulsion size index, emulsion stability, guar gum, rheology

Abstract



The potential of two functional hydrocolloids of guar gum (GG, 0.3-0.5%) and carboxymethyl cellulose (CMC, 0.2-0.4%) to design an optimum and stable formulation for corn oil-water emulsions was studied using response surface methodology. The physicochemical attributes including pH, turbidity, size index, apparent viscosity and physical stability as a function of two independent variables were investigated. The results showed that empirical second-order polynomial models with high R2 (>0.94) can be used to fit the experimental data. The best formulation (0.5% GG and 0.2% CMC) resulted in pH of 4.02, turbidity of 0.706, size index of 0.900, apparent viscosity of 996 cP and stability of 93.5%, and the models ensured a good fitting of the observed data. A highly positive correlation was found between viscosity and turbidity values (P<0.01; r2=0.977).




 
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