Ultrastable Emulsion Stabilized by the Konjac Glucomannan-Xanthan Gum Complex

Area of Science:

• Food science and technology
• Materials science
• Colloid and surface chemistry

Background:

• Surfactant-free emulsions are increasingly valued for their functional, health, economic, and environmental benefits.
• Traditional emulsions often rely on synthetic surfactants, which can pose environmental and health concerns.

Purpose of the Study:

• To develop an ultrastable, surfactant-free emulsion using a polysaccharide complex.
• To investigate the stabilizing mechanism of the konjac glucomannan (KGM)-xanthan gum (XG) complex.
• To explore the application of these emulsions in enhancing cellulose paper properties.

Main Methods:

• Formation of a konjac glucomannan (KGM)-xanthan gum (XG) complex.
• Characterization of emulsion stability, droplet size, and interfacial tension.
• Analysis of the stabilizing film and network structure using laser confocal microscopy and cryo-SEM.

Main Results:

• The KGM-XG complex effectively stabilized surfactant-free emulsions with droplet sizes under 1 μm and narrow distribution.
• KGM-XG adsorbed at the oil/water interface, reducing interfacial tension and forming a compact interfacial film.
• A 3D network structure formed in the continuous phase, contributing significantly to emulsion stability.

Conclusions:

• A straightforward method for producing highly stable, polysaccharide-stabilized emulsions was established.
• The KGM-XG complex provides excellent stabilization through interfacial film formation and network construction.
• These emulsions show potential for improving the water resistance of cellulose paper in the packaging industry.