STABILITY IN PLANT-BASED CREAMS
Abstract
A study has been carried out on the effect of two emulsifiers and four stabilizers on the behavior of an oil-in-water (O/W) emulsion formulated with highly unsaturated oil. For this, 8 types of O/W emulsions stabilized by high pressure homogenization (150 bar) were prepared, with a fixed content of vegetable oil (10.9% by weight). On the one hand, emulsifiers 1 and 2, which were used at a fixed concentration of 0.65%, and different stabilizers (1, 2, 3 and 4) were tested. The emulsions were characterized in terms of particle size distribution, viscosity, pH and physical stability. The results showed that the emulsions had a pH between 6 and 6.5 and were easily dispersible in water. The dynamic viscosity of the creams was between 100 and 226.5 cP, with V8 being the one with the highest viscosity. The analysis of the microstructure of the emulsion revealed that the mean diameters of the particles ranged between 4.2 and 13 µm, with V6 (stabilizer 3, 0.34%) having the largest size of the fat globules, while V8 was where the smallest diameter of the particles (4.2 ± 1.51 µm) was detected. The analysis of the physical stability of the emulsions by the static method revealed that all the emulsions were stable at low temperature (6 ºC) during the 14 days of the test. In the tests at room temperature (22 ºC) and at high temperature (40 ºC), the V8 cream was the one that showed the greatest stability throughout the period tested. The physical stability analysis of the emulsions, using the dynamic method (LUMiSizer®), showed that the V8 emulsion was the most stable of all the formulated ones, indicating that the addition of stabilizer 4 at a concentration of 0.15% improved the stability physical as the size of the particles of the cream obtained.
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