Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners

P. Paximada, A.A. Koutinas, E. Scholten, I. Mandala

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52 Citations (Scopus)

Abstract

In this work, we investigated the role of bacterial cellulose (BC) as a cheaper alternative thickener in o/w emulsions properties compared to xanthan gum (XG) and locust bean gum (LBG) which are highly priced. Emulsions were prepared at pH 3.8 using whey protein isolate (WPI) (2–5% wt) and BC in various concentrations (0–1% wt). Size distribution of the emulsions showed two distinct peaks: the first one (D50 = 600 nm) reflected the oil droplets diameter, as it remained constant for all the emulsions prepared and the second peak reflected aggregated flocs of BC fibrils that remained in the aqueous phase and their size increased as the concentration of BC increased. At lower BC concentrations (0.5–0.7% wt), extensive aggregation between the oil droplets led to unstable emulsions due to bridging interactions. Higher BC concentration (1% wt), resulted in stable emulsions, possibly due to the formation of a BC network between the oil droplets, which prohibited coalescence. The rheological behavior of BC emulsions showed two shear thinning regions, in between which, the viscosity remained constant. The shear rates, at which the plateau was present, increased with increasing BC concentration. Rheological properties of emulsions with XG, LBG or BC were assessed; lower BC concentration (0.1%) was required than XG (0.7%) or LBG (1%) to obtain the same yield stress. BC showed a greater shear thinning behavior than XG and LBG. BC is more efficient to increase the zero-shear viscosity and the rheological profiles of BC-stabilized emulsions with potential interest in the food industry.
Original languageEnglish
Pages (from-to)245-254
JournalFood Hydrocolloids
Volume54
Issue numberpart B
DOIs
Publication statusPublished - 2016

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