STABILITY OF OIL-WATER EMULSIONS CONTAINING LOCUST BEAN GUM AND DRIEDWHOLE EGG OR SKIM MILK POWDER AS EMULSIFIERS

The physical stability of two types of low oil content emulsions (30%, w/w) made with skim milk powder and dried whole egg as emulsifying ag ents, respectively, were studied. All of them were prepared with locus t bean gum as the thickening agent. For every type of emulsion, 32 for mulations with different proportions of locust bean gum, emulsifier, s ucrose, acetic acid, salt, and water components were considered. Whole egg emulsions were formulated with mineral salt (65% NaCl, 25% KCl an d 10% MgSO4) instead of sodium chloride. The volume of separate phases during sample centrifugation at 3000 rpm., and the relative variation of the rheological parameters during 5 months storage were considered as stability indices. The Hanh model parameters obtained from the thi xogram at 50 s-1 analysis, were considered. The samples prepared with egg were more stable than those prepared with milk. It was infered fro m a minor variation of the rheological parameters at storage and a min or phases separation during centrifugation. The stability of samples c ontaining milk increased on high gum's and intermediate salt concentra tions, while for samples with whole-egg, the intermediate concentratio n of acetic acid seemed to confer a more satisfactory stability.