Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1385767 | Carbohydrate Polymers | 2006 | 7 Pages |
The influence of the nature of the oil phase on the viscoelastic properties of emulsions stabilized with mesquite gum has been investigated. Mesquite gum-stabilized emulsions of d-limonene, n-decane, n-dodecane, n-tetradecane n-hexadecane and orange oil were analyzed, the observations showed that the nature of the oil used was determinant for the viscoelastic and gel formation ability of the emulsions. Orange oil-in-water emulsions stabilized with mesquite gum developed a gel-like structure with time, in contrast to the emulsions obtained with alkane oils and with d-limonene. This is rationalized in terms of a weak gel network of protein-polysaccharides molecules interconnecting spherical oil droplets. The gelling behavior of these systems has been described with a model derived from percolation theory.