Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide

High-internal-phase emulsions (HIPEs) are more promising candidates for development to replace hydrogenated fatty acids, yet the current HIPEs are limited for stabilizers require very high surface activity. This study showed that HIPEs could be prepared with 1.0-2.2 wt% soy hull polysaccharide (SHP) and the related stability indicators of HIPEs were analyzed. The plasticity, stress resistance, stability of the HIPEs were positively correlated with the SHP content. The interfacial adsorption experiments showed that SHP had the good ability to reduce interfacial tension and formed an elastic interfacial layer. Dilatational rheological results showed the interfacial film reached jammed saturation at about 1.8 wt% of SHP concentration, and the zeta potential results were consis-tent. This study demonstrated that SHP was an efficient stabilizer of HIPEs, which was useful both for the preparation of HIPEs and for developing uses for SHP.

Automated summary

This study demonstrated that soy hull polysaccharide (SHP) was an efficient stabilizer for high-internal-phase emulsions (HIPEs), which positively correlated with the plasticity, stress resistance, and stability of the HIPEs. SHP exhibited excellent ability to reduce interfacial tension and form an elastic interfacial layer. The results indicated the potential applications of SHP in both HIPEs preparation and SHP development.