Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum

Abstract

The effects of pectin and guar gum on rheology, microstructure and creaming stability of 1% (w/v) egg yolk granule stabilized emulsions were investigated. While the addition of low amount of pectin (0.1% (w/v)) had no effect on the emulsion viscosity, the addition of 0.5% (w/v) pectin greatly increased the viscosity. Granule-stabilized emulsion without hydrocolloids reflects the pseudoplastic behavior (shear-thinning behavior with flow behavior index, n < 1.0). Hydrocolloids, especially at high concentrations, affected the viscoelastic behavior of the emulsions and both storage (G′) and loss modulus (G′′) were regarded as frequency dependent. Emulsions behaved like a liquid with G′′ > G′ at lower frequencies, and like an elastic solid with G′ > G′′ at higher frequencies. Emulsion microstructure indicated that the presence of hydrocolloids induced flocculation. Creaming stability of emulsions was enhanced by the presence of hydrocolloids and increasing hydrocolloid concentration decreased the creaming by restricting the movement of oil droplets.

Keywords:

• Egg yolk
• Pectin
• Guar gum
• Rheology
• Microstructure
• Creaming stability

ACKNOWLEDGMENTS

NIVE (Nederlandse Industrie van Eiproducten) is acknowledged for providing the egg yolk sample. The financial support from The Scientific & Teechnological Research Council of Turkey (TUBITAK) is gratefully acknowledged.