Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor

► We prepared orange oil-in-water emulsions stabilized by modified starch. ► All emulsions were unstable to droplet growth during storage. ► Ester gum (>9%) in the oil phase inhibited the Ostwald ripening. ► The emulsions containing were stable to the environmental stresses.