The Effect of Polysaccharide Colloids on the Thermal Stability of Water-in-Oil Emulsions
Shunfa Zhao, Ran Wang, Ying Xu, Caiyun Wang, Jun Xu, Pengjie Wang, Yonggang Fu, Jiaqi Su, Hanyu Chai, Jian He, Han Chen
Abstract
The preference and demand for low-fat diets have increased due to their health benefits. This study aimed to develop a thermally stable water-in-oil (W/O) emulsion. The addition of 3.75 wt% of polysaccharide colloids, including curdlan gum (CG), kappa-carrageenan (kC), gellan gum (GEG), guar gum (GUG), high-ester pectin (HEP), and carboxymethyl cellulose (CMC), to the aqueous phase resulted in the formation of a gel structure within it. Furthermore, these polysaccharide colloids reduced the excessive mobility of water droplets under high-temperature conditions. The oil phase consisted of anhydrous butter and a lipophilic nonionic surfactant. The emulsion was subjected to a heat treatment at 95 °C for 30 min, and the emulsions before and after the heat treatment were characterized. The results showed that among the above colloidal emulsions, the 3.75 wt% CG emulsion did not show significant changes in viscosity, stability index, mean particle size, friction coefficient, and encapsulation efficiency before and after heat treatment. The 3.75 wt% CG colloid showed the most significant enhancement in the thermal stability of W/O emulsions. This study proposes a novel fat-replacement strategy for products requiring high-temperature processing, such as processed cheese.