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  • Title: Role of hydrocolloids in the creaming of oil in water emulsions.
    Author: Vélez G, Fernández MA, Muñoz J, Williams PA, English RJ.
    Journal: J Agric Food Chem; 2003 Jan 01; 51(1):265-9. PubMed ID: 12502419.
    Abstract:
    The influence of guar gum and xanthan gum on the creaming of 10% oil in water emulsions has been investigated. The presence of very low concentrations of the polysaccharides (typically < approximately 0.075%) was found to induce depletion flocculation of the emulsion droplets and increased the rate of creaming. However, at higher polysaccharide concentrations (typically > approximately 0.1%) the creaming rate was reduced due to the increased viscosity of the aqueous phase. For most systems a delay period was noted before creaming started, which was found to be dependent on the zero shear viscosity of the continuous phase and independent of polysaccharide type. The delay period increased significantly at zero shear viscosities approaching 1 Pa s. A mathematical model has been used to fit the creaming rate profiles and a simple exponential relationship obtained between delay time and polysaccharide concentration.
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