Stability properties of different fenugreek galactomannans in emulsions prepared by high-shear and ultrasonic method

摘要

In this research we studied the emulsion stabilizing properties of different fenugreek galactomannan gums, types (FGA, FGB, FGH) in comparison to common stabilizers, guar and locust bean gum (GG and LBG). The fenugreek gums differ at galactomannan (FGH > FGA > FGB) and protein content (reverse order), as well as at odor, varying from odorless (FGH) to intense one (FGB). Emulsions were prepared by high speed (HS) and ultrasonic (US) homogenization method and creaming was evaluated during 10-day cold storage. Gum type at 0.25% concentration did not improve the stability of samples prepared by both methods, thus the serum index was high, ranging from 25 % to 39 %. The stability was enhanced at 0.5% gum, mainly attributed to viscosity increase. Particularly, the serum index varied between 3.5 and 20.7 % for ultrasonically treated samples, while for those treated by HS ranged from 4.9 to 35 %.