Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water Emulsions

Abstract

ABSTRACT Soyabean oil‐water emulsions were studied. In oil‐water emulsions (up to 60% oil) xanthan is essential to prevent creaming. A yield stress arises primarily from the polysaccharide liquid crystalline structure. In concentrated systems where the oil droplets interact strongly there is a significant contribution to the yield stress arising from the need to modify individual droplet shapes when shear is applied to the system. Studies of droplet sizes suggest that the xanthan gum can also modify the equilibrium droplet size by lowering the oil‐water interfacial tension.