Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

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• 作者：Long Bai^a ; ^b ; Siqi Huan^a ; Zhiguo Li^a ; ^{lizgmse@nefu.edu.cn} ; David Julian McClements^b ; ^{mcclements@foodsci.umass.edu}
• 关键词：Polysaccharides ; Corn fiber gum ; Beet pectin ; Emulsions ; Stability
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：144-153
• 全文大小：1911 K
• 卷排序：66

文摘

Emulsions were prepared by high-pressure microfluidization. Droplet size decreased with emulsifier level and homogenization pressure. Beet pectin produced smaller droplets than gum arabic and corn fiber gum. Corn fiber gum emulsions creamed due to large droplets & depletion flocculation.