Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

BACKGROUND The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties. RESULTS In most cases, the second-order polynomial regression models w...

Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion

Xanthan gum is a high molecular weight substance with potential in improving emulsions properties. The formulation composition was selected on Tween 80 ternary phase diagram and was modified by the addition of xanthan gum at different concentrations (0.0% – 1.0%). The main objective of this study was to determine the effect of xanthan gum on physicochemical and rheological properties of rice br...

Physical Stability of Beverage Emulsions as Influences of Orange Oil, Tragacanth and Arabic Gums Concentrations

The objective of this study was to examine the influence of tragacanth gum concentrations on physical and mechanical properties of beverage emulsions formulated with arabic gum and orange oil. Beverage emulsions are oil-in-water emulsions and used to enhance juice-like appearance, to provide flavor and deliver functional ingredients (omega-3 fatty acids) to the beverages. Stability of beverage ...

Optimization of Xanthan Gum and Sorbitol Levels in the Mycophenolate Mofetil Powder for Oral Suspension

Background: Mycophenolate mofetil as an immunosuppressive agent is widely administered in patients with kidney disorders and following organ transplantation. The amounts of xanthan gum and sorbitol, as two excipients of mycophenolate mofetil, are influential on the final quality and stability of the suspension. Objective: In this experimental study, we aim to optimize the levels of xanthan gu...