Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion.

Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion. Int J Biol Macromol. 2019 May 27;: Authors: Kavitake D, Balyan S, Devi PB, Shetty PH Abstract In the present investigation, emulsifying potential of galactan exopolysaccharide (EPS) extracted from Weissella confusa KR780676 has been evaluated with various food grade flavours (vanilla, cardamom and pineapple). Concentration of EPS was optimized as 1% with these flavours, in addition to the effect of salinity (NaCl), monovalent ion (KCl) and temperature on emulsion activity (EA), and emulsion stability (ES) was also inspected. Filter paper wetting test exhibited water-in-oil-in-water (w/o/w) and oil-in-water (o/w) type emulsions. The extent in granule disintegration and the retrogradation process of flavour emulsions were studied with pasting properties. Electron micrography and particle size analysis revealed the morphology and the size of emulsion droplets. Thermal stability of emulsions has found 100% at various temperatures (-20 to 60 °C) for vanilla and pineapple flavour, whereas, it was varying for cardamom as per the temperature disparity. Emulsion stability of vanilla and pineapple flavour was retained as such for various concentrations of NaCl whereas decreased for cardamom in direct proportion. In case of KCl all the three flavours showed greater stability. These emulsifying properties indicate that g...
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Tags: Int J Biol Macromol Source Type: research