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Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions

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Abstract

In this study, effect of using alternative stabilizers based on protein (gelatin ‘A’ and type ‘B’) and polysaccharide hydrocolloids [modified starch and modified gum Arabic (MGA)] was studied using rheological properties of concentrated oil-in-water beverage emulsions. Emulsions were prepared adding 10 g/100 g canola oil into hydrated solutions of 1 g/100 g and 0.75 g/100 g gelatin (type ‘A’ and type ‘B’), and 6 g/100 g and 12 g/100 g modified starch and MGA in buffer solutions at pH 3.4 and 7.0. The choice of pH was based on mimicking acidic fruit-based beverages (pH 3.4) and dairy/milk beverage emulsions (pH 7.0). Emulsions stabilized with gelatin “A” showed a lower flow behavior index (n = 0.85) as compared to gelatin “B” at pH 7.0. However, for polysaccharides stabilized emulsions, unlike protein stabilized emulsions, only slight changes in viscosity and flow behavior indices were noted at elected concentrations. Gelatin stabilized emulsions were more susceptible to pH than modified starch and MGA stabilized emulsions. Gelatin type ‘A’ possessed greater shear thinning features at high pH and showed Newtonian behavior at acidic pH unlike Gelatin type ‘B’ which showed shear thinning behavior at pH 3.4.

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Acknowledgements

This research was partially supported by the Discovery Grant from the Natural Sciences and Engineering Council (NSERC) of Canada.

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Authors and Affiliations

  1. Department of Food Science, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, QC, H9X 3V9, Canada

    Hosahalli S. Ramaswamy, Jaideep K. Arora, Hamed Vatankhah & Navneet Rattan

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  1. Hosahalli S. Ramaswamy
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  2. Jaideep K. Arora
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  3. Hamed Vatankhah
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  4. Navneet Rattan
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Correspondence to Hosahalli S. Ramaswamy.

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Ramaswamy, H.S., Arora, J.K., Vatankhah, H. et al. Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions. Food Measure 14, 1744–1753 (2020). https://doi.org/10.1007/s11694-020-00422-3

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