Emulsions stabilized by high acyl gellan and KCl

Area of Science:

• Food science and technology
• Colloid and surface chemistry

Background:

• Gellan gum is a polysaccharide used as a stabilizer in food products.
• Emulsion stability is crucial for product quality and shelf-life.

Purpose of the Study:

• To investigate the effect of potassium chloride (KCl) concentration on high acyl gellan gum stabilized emulsions.
• To determine the optimal salt-polysaccharide ratio for emulsion stability.

Main Methods:

• Emulsions were prepared using high acyl gellan gum (0.025% or 0.100% w/w) and varying KCl concentrations (1.6–15,633 mg/g gellan).
• Apparent viscosity and droplet size were measured.
• Macroscopic phase separation was assessed to evaluate emulsion stability.

Main Results:

• Increasing KCl concentration generally decreased apparent viscosity and increased droplet size.
• Intermediate KCl levels (62.6–1,563 mg/g gellan) improved emulsion stability for 0.025% gellan.
• High KCl concentrations (>1,563 mg/g gellan) led to emulsion breakdown.

Conclusions:

• Emulsion properties are tunable via the salt-polysaccharide ratio, enabling tailored emulsions for specific applications.
• Stabilization mechanisms include high continuous phase viscosity and droplet repulsion.
• Gellan aggregate deposition at droplet interfaces may occur under specific KCl-gellan ratios.