physical and rheological properties of oil in water heat stable emulsions made from different stabilizers

oil in water emulsions have attracted considerable attention in food industry due to their large applications. in this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. the emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. a mixture design was used to define the percentage of each stabilizer to simulate wide range of emulsions. the emulsions were pasteurized at 87 ºc for 15 minutes. thermal treatment had a considerable influence on rheological properties of the emulsions. viscosity of all emulsions decreased after thermal treatment and stabilizers had increasing effect on this response. all emulsionsexhibited non newtonianpseudo plastic flow behaviorthat often referred to as shear thinning (n