Enhancing emulsion stability in pork bone soup: Exploring the synergistic effects of polysaccharides and...

The effects of the concentrations of three polysaccharides (xanthan gum, pectin, and sodium carboxymethyl cellulose (CMCNa)) and homogenization pressures on the stability and structure of pork bone soup were investigated. Stability was assessed through color, TSI, sedimentation, particle size, zeta potential, and rheology, while microstructure and protein structure analysis revealed underlying mechanisms. Results showed 0.2 % xanthan gum, 0.15 % pectin, and 0.7 % CMC-Na preserved color, enhanced zeta potential, and reduced particle size/sedimentation. Pectin (0.15 %) formed a lamellar structure, coating oil droplets and adsorbing onto protein layers. Homogenization at 20 MPa further reduced TSI/sedimentation and created uniform dispersions of droplets, inducing protein unfolding and gel network formation. The 0.15 % pectin with 20 MPa homogenization emerged as the most effective and economically viable approach for producing stable bone soup, combining optimal interfacial stabilization with structural reinforcement. These findings provide practical insights for developing premium-quality bone soup products with enhanced shelf stability.