Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions

In this paper, the changes in rheological behaviour, emulsion stability, and gel properties of oil-in-water (O/W) emulsions with different safflower oil phase fractions (0.4-0.7) and magnetic field-modified soy 11S globulin (MF-11S, 1%-5%) were studied. The emulsions prepared with low (0.4-0.5) and high (>= 0.7) oil phase fractions showed obvious delamination in a short time, while those prepared with medium oil phase fractions (0.6-0.65) and 3%-5% MF-11S formed solid-like emulsion gel. The apparent viscosity, storage stability, gel puncture force, and L* value of the emulsion significantly increased (P < 0.05) with the increase in oil fraction. Moreover, the droplet size significantly decreased (P < 0.05), and the emulsion viscosity, storage stability, and b* value sig-nificantly increased (P < 0.05) with the increase in MF-11S from 3% to 5%. Overall, the O/W emulsion prepared with the 5% MF-11S and 0.65 safflower oil phase fraction had the best storage stability and rheological properties.

Automated summary

This study investigated the effects of different safflower oil phase fractions (0.4-0.7) and magnetic field-modified soy 11S globulin (MF-11S, 1%-5%) on the rheological behavior, emulsion stability, and gel properties of oil-in-water (O/W) emulsions. Emulsions prepared with low and high oil phase fractions showed delamination, while those with medium oil phase fractions and 3%-5% MF-11S formed solid-like emulsion gel. The increase in oil fraction resulted in significant improvements in apparent viscosity, storage stability, gel puncture force, and L* value. Additionally, increasing MF-11S from 3% to 5% led to decreased droplet size and increased emulsion viscosity, storage stability, and b* value. The O/W emulsion prepared with 5% MF-11S and 0.65 safflower oil phase fraction exhibited the best storage stability and rheological properties.