Investigations of the Effects of Xanthan and Sodium Caseinate on the Formation and Stability of an Oil-in-Water Emulsion Stabilized by a Nonionic Surfactant Using a Response Surface Method

摘要

Effects of xanthan and sodium caseinate concentrations on the rheological properties and stability of an oil-in water emulsion stabilized by a nonionic surfactant (Tween 20) were investigated. In order to evaluate the influence of component concentrations on the emulsion properties, a response surface method was applied. It was shown by polynomial simulation and modelization of responses of storage modulus and creaming index that in absence of Tween 20, the oily droplets were flocculated by bridging of sodium caseinate macromolecules, when those are insufficient to cover the entire interface. Additionally, it was noted that xanthan reinforces the polymeric network in the aqueous phase when the caseinate is not moved toward the phase. On the other hand, in presence of nonadsorbed caseinate, the polysaccharide develops segregative interactions by thermodynamic incompatibility. These nonadsorbed macromolecules can also flocculate the fatty globules by depletion.