Characterization of phase separation behavior, emulsion stability, rheology, and microstructure of egg...

Phase separation behavior of egg white-pectin/guar gum mixtures was investigated. These systems led to phase separation arisen by either depletion flocculation or thermodynamic incompatibility. The influence of polysaccharides on the emulsifying activity index (EAI), emulsifying stability index (ESI), creaming stability, microstructure, and rheological properties was also studied at different polysaccharide concentrations (0% to 0.5%, [w/v]). Increasing pectin and guar gum concentration from 0.01% to 0.5% significantly improved EAI by 51% and 25%, respectively. The highest ESI and EAI values were obtained in the presence of 0.5% (w/v) pectin/guar gum. Microscopic images showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides. The addition of polysaccharides improved emulsion stability against creaming. Egg white-stabilized emulsions with and without polysaccharides reflect the pseudoplastic behavior with n < 1.0. Polysaccharides, especially at high concentrations, affected the viscoelastic behavior of the emulsions; storage (G') and loss modulus (G'') crossed-over at lower frequency values as compared to that of emulsions containing no polysaccharide.