Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum

The effect of composition (whey protein concentrate, Lepidium perfoliatum seed gum, and oil content) of corn oil-in-water emulsions on their physical properties, droplet size and viscosity was studied using response surface methodology (RSM). For each response, a second-order polynomial model was developed using multiple linear regression analysis. The results indicated that the response surface models were significantly fitted for all response variables studied. It was shown that all emulsion components greatly influenced the physical properties of emulsion and its overall stability during storage. The main effect of L. perfoliatum seed gum was observed to be significant in most of response surface models. Therefore, the concentration of this gum should be considered as a critical variable for the formulation of emulsions. The overall optimum region resulted in a desirable emulsion was predicted to be obtained by combined level of 0.59% L. perfoliatum seed gum, 6% WPC and 21.95% oil volume fraction.