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Article Abstract
This study investigated the physicochemical properties and thermal stability of a water-in-oil-in-water (W/O/W) double emulsion stabilized by a binary gum comprising xanthan gum (XG) and locust bean gum (LBG) using different oils. Canola and medium-chain triglycerides (MCT) oil served as the oil phase, while the internal aqueous phase contained the binary gum XG/LBG (0 %, 0.1 %, and 0.5 %, w/w). Results showed that XG/LBG substantially reduced the particle size. This reduction indicates improved emulsion stability during storage and an increase in apparent viscosity. The addition of XG/LBG effectively preserved the double emulsion structure, preventing coalescence and flocculation. The freeze-thaw test demonstrated that the double emulsions based on canola oil exhibited superior stability under extreme conditions, with XG/LBG further enhancing thermal stability. These results highlight the potential of XG/LBG to enhance the stability of double emulsions, making it a valuable ingredient for developing stable emulsion systems in food products.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145078 | DOI Listing |
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