Food Hydrocolloids 2018-03-12

Functionality of spruce galactoglucomannans in oil-in-water emulsions

Mamata Bhattarai, Leena Pitknen, Veikko Kitunen, Risto Korpinen, Hannu Ilvesniemi, Petri O. Kilpelinen, Mari Lehtonen, Kirsi S. Mikkonen

Index: 10.1016/j.foodhyd.2018.03.020

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Abstract

Highlights • The emulsification and stabilization properties of polysaccharide fraction of spruce extract (galactoglucomannans, GGM) was studied. • GGM exhibited good to excellent emulsification and stabilization at five GGM to oil ratios. • About one-tenth of the starting material weight was concentrated at the droplet interface. • The interfacial properties in emulsions were similar from GGM to oil ratios 2 to 0.4. • The possible effect of macromolecular properties of the adsorbed GGM on the interfacial saturation is discussed.

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