Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum

• The addition of guar gum to PPI-based emulsions has proven to be a good strategy to improve stability.
• Non-linear creep test are proposed as a novel tool to give information on shear-induced transition.
• A relationship between physical stability and rheological parameters has been demostrated.

Despite potato protein is a great potential ingredient in food products due to its nutritional quality, it is not useful for the formation of sufficiently stable emulsions. For this reason, a widely used polysaccharide in the food industry, Guar gum, was added. The addition of guar gum to potato protein-based emulsions results in enhanced stability as demonstrated by the cooperative information provided by the combination of different techniques (rheology, optical microscopy and multiple light scattering). We established a relationship between a critical time for the onset of creaming and two rheological functions, namely the zero shear viscosity and the storage modulus. In addition, we propose a fast rheological method consisting of non-linear creep tests to detect shear-induced microstructural transitions.

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