stability of beverages emulsions
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Stability of beverage Stability of beverage emulsionsemulsions
By: Nooshin Noshirvani
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BEVERAGE EMULSIONSBEVERAGE EMULSIONSOil-in-water emulsionsare prepared by dispersing flavor or
vegetables oils in a water phasedispersed oily phase :comprised of
essential oil, vegetable oil, and weighting agents [brominated vegetable oil (BVO), sucrose acetate isobutyrate (SAIB), ester gum (EG), and damar gum (DG)]
continuous phase: containing water, gum Arabic or modified starch, citric acid, preservatives, sugar and colors
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““cloudy” appearancecloudy” appearance
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Physical instabilityPhysical instability of beverage of beverage emulsionsemulsions
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Instability (Creaming) rateInstability (Creaming) rate
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Oil phase volume fraction
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Beverage emulsion stabilityBeverage emulsion stability
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Beverage emulsion stabilityBeverage emulsion stability
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homogenizationhomogenization Weighing agents
Weighing agents
hydrocolloids
hydrocolloids
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Weighing agentsWeighing agents
(density-adjusting agents)lipophilic compounds with specific gravity higher
than that of waterbrominated vegetable oil (BVO) d:1.23–1.33
g/cm3 sucrose acetate isobutyrate (SAIB) d: 1.146
g/cm3ester gum (EG)damar gum (DG)restricted use
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15ppm15ppm
300 ppm300 ppm
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adjustment of density of the oilsadjustment of density of the oils
Pearson rule
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to adjust the emulsion’s density in order to minimize phase separation of beverage emulsions
Weight of weighting
agent/weight of oil mixture
Weight of weighting
agent/weight of oil mixture
Specific gravity of weighting
agent
Specific gravity of weighting
agent
specific gravity ofweighting oil
specific gravity ofweighting oil
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Effect of phase composition on Effect of phase composition on cloud appearancecloud appearance
The oil is the most important ingredient for providing the cloudy appearance and turbidity
Particle size of oil droplets plays a major role in beverage emulsion stability
increasing the level of oil could raise the cloudy appearance due to the scattering a larger fraction of light
at restricted concentration of weighting agents
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Effect of oil concentration on Effect of oil concentration on cloudy appearancecloudy appearance
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4.3 4.3
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Particle size of oil dropletsParticle size of oil droplets
Result of the interplay between droplet fragmentation and droplet coalescence during homogenization
As the homogenization pressure increases, the droplets become less resistant to the deformation and fragmentation.
The use of high pressure homogenization has been effective for the production of emulsions containing the narrowly distributed particle size with a mean size ranging from 200 nm to 5 μm
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Water phase componentsWater phase components water-soluble polysaccharides stabilizer viscosity adjuster film formation steric hindrance electrostatic interaction
The widely used hydrocolloids gum Arabic modified food starch gum tragacanth propylene glycol alginate xanthan gum Pectin gellan gum guar gum carboxymethylcellulose corn fiber gum
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Amphiphilic characterit must contain numerous and accessible hydrophobic groups to enable the adsorbing molecules to adhere to the interface and protect the droplets from coalescing
Amphiphilic characterit must contain numerous and accessible hydrophobic groups to enable the adsorbing molecules to adhere to the interface and protect the droplets from coalescing
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Stabilization mechanismsStabilization mechanisms
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Steric stabilizationSteric stabilization
gum Arabic or modified starch in combination with xanthan gum
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Stability with hydrocolloidsStability with hydrocolloids
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Stability with modified starchStability with modified starch
Octenyl-succinated starch or octenyl succinate anhydrate (OSA)
esterification of starch with anhydrous octenyl-succinic acid under alkaline conditions.
Consists amylopectin that contain non-polar side-groups
Purity Gum is mildly anionic in aqueous solutions
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Gum arabicGum arabic
an effective emulsifier because of:High water solubility,Low solution viscosityGood surface activity,(consist of branched
arabinogalactan blocks attached to a polypeptide backbone)
Ability to form a protective film around emulsion droplets
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Stability with Arabic gumStability with Arabic gum
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Stability with surface active Stability with surface active moleculesmolecules
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Molecular characteristics of the Molecular characteristics of the adsorbed biopolymeradsorbed biopolymer
play the dominant role in long-term stability of emulsion
Using biopolymers such as gum Arabic or modified starch in combination with xanthan gum to stabilize the beverage emulsions sterically have shown potentials
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Rheology of water phaseRheology of water phase
addition of 0.3% (w/w) xanthan gum into the water phase containing modified starch could retard the breakdown of the emulsions through change in rheology of water phase.
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Physical properties of orange Physical properties of orange drink emulsionsdrink emulsions
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Unstable
Unstable
StableStable Moderately
stable
Moderately
stable
More Newto
n
More Newto
n
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The rate of droplet coalescenceThe rate of droplet coalescence
Dc: rate of droplets coalescence, D0 and Dt are the mean droplet sizes initially and at time t, Dc :can be determined by plotting 3(ln (Dt/D0) vs. time (t).
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The rate of droplet coalescenceThe rate of droplet coalescence
Lowest stability
Highest stability
loss of emulsification
capacity at low pH (pH=3)
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residual
surface activity
residual
surface activity
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time evolution of the light time evolution of the light transmission for emulsionstransmission for emulsions
Slower sepration
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Shelf stability of emulsions in Shelf stability of emulsions in orange juice drinkorange juice drink
Unstable
loss of emulsification capacity of Arabic gum at low pHgreater aqueous phase effective volume higher molecular weight more open structure of gum Arabic
stablestable
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Gum arabic and modified starch have relatively low surface activities (compared to proteins or surfactants)
a large excess must be added to ensure that all the droplet surfaces are adequately coated
a large excess of nonabsorbed polysaccharide in the aqueous phase of emulsions
nonabsorbed biopolymers are capable of promoting droplet flocculation through a depletion mechanism
Flocculation causes a number of effects that are detrimental to emulsion quality:
1. enhanced creaming due to the increase in particle size2. decreased cloudiness due to the increase in particle size 3. enhanced coalescence because droplets are brought
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Disadvantages of Disadvantages of hydrophobic hydrocolloidshydrophobic hydrocolloids
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The degree of flocculationThe degree of flocculation
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Dependence of viscosity on Dependence of viscosity on biopolymer concentrationbiopolymer concentration
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2- 3 times larger effective volume
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The influence of hydrocolloid The influence of hydrocolloid on creamingon creaming
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The CFC of the emulsions also depended on droplet size, decreasing as the droplet radius increased.decreasing the droplet size can reduce the susceptibility of an emulsion to flocculation.
0.40.4
1.71.7
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Dependence of critical flocculation Dependence of critical flocculation concentration (CFC) on droplet sizeconcentration (CFC) on droplet size
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strength of the depletion attraction increases with droplet size, therefore less biopolymer is required to induce flocculation for larger droplets
strength of the depletion attraction increases with droplet size, therefore less biopolymer is required to induce flocculation for larger droplets
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ConclusionConclusion
increase in oil concentration affect the opacity and showed that oil content is highly responsible for the opacity of emulsions and hence in the final product
the conventional method for stabilization of beverage emulsions were explained
at elevated level of oil and regulated level of weighting agents, practically, the density of oil phase cannot be adjusted to the target levels.
The importance of particle size distribution and rheological properties of water phase and emulsions on stability of beverage emulsions were highlighted.
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ConclusionConclusionThe modification of rheological characteristic of
continuous aqueous phase can play an important role in relation to the storage stability of beverage emulsions.
When the steric stabilization is dominant, the type of hydrocolloid, concentration, and combination are responsible for rheological properties of emulsions and stability of cloud in orange beverage.
Hydrophobically modified starches have been identified as 1 of the most promising replacements for gum arabic 35
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