Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 132, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2020.109838
Keywords
Oil body; Xanthan gum; Stability; Microstructure; Particle size
Categories
Funding
- National Natural Science Foundation of China [31801396]
- Jilin Provincial Development and Reform Commission 2020 provincial budget capital projects
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Stable oil body holds great implications in food industry. Due to the instability of safflower oil body, we optimized various parameters of oil body such as pH, ionic strength and stabilizer. Safflower oil bodies were relatively stable at pH 8 and 10 mM monatomic saline ions. In order to further stabilize oil body, xanthan gum was screened from 10 stabilizers and the concentration was determined to 0.3 g/100 g. Further testing efficiency of xanthan gum in holding oil bodies stability under various thermal and ultrasonic treatments demonstrated that xanthan gum-coated oil bodies were thermally stable even at 90 degrees C. Moreover, they retained size and did not aggregate. However, the ultrasonic intensity above 200 w over 30 mM ruptured oil bodies leading to their coalescence. We demonstrated that xanthan gum stabilized safflower oil bodies which could expand their exploitation.
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