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Chemcial Industry and Engineering 2021, Vol. 38 Issue (2) :39-47    DOI: 10.13353/j.issn.1004.9533.20200341
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Synergetic Effect of Gelatin and Sodium Alginate on Stabilizing Oil-in-water Emulsions
Cao Lihao, Dang Leping, Wei Hongyuan
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China

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Abstract In this work, in order to improve the instability of the emulsion prepared by using single protein gelatin (GE) as an emulsifier, the effect of gelatin (GE) and sodium alginate (AL) complex coacervate on oil-in-water emulsion formulation was investigated. The zeta potentiometry and turbidimetric analysis indicate that the coacervates between gelatin (GE) and sodium alginate (AL) are formed due to electrostatic interaction at mass concentration ratio of GE and AL (R=8:1~1:1) with total biopolymer concentration of 0.05%. Below pH 5.1, the electrostatic interaction becomes greater with pH decreasing. Then the emulsions containing 5% soybean oil and 2% biopolymers were prepared at pH (4.5~7.0) and concentration ratio of GE and AL (R=4:1~1:2) characterized by particle size distribution analysis, microscopy observations and optical centrifugation (LUMiFuge116). It is found that the particle diameter of the emulsion droplets presents a downtrend at all concentration ratios with the pH decreasing from 7.0 to 4.5. At ratio of 1:1, the gelatin and sodium alginate show a better synergistic effect on the stability of the emulsion, since the emulsion have smaller droplets in size and better creaming stability. In addition, the emulsion shows better stability below 50℃ with less aggregation.
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Cao Lihao
Dang Leping
Wei Hongyuan
Keywordsgelatin;   sodium alginate;   coacervate;   O/W emulsion;   stability     
Received 2020-06-26;
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Cao Lihao, Dang Leping, Wei Hongyuan.Synergetic Effect of Gelatin and Sodium Alginate on Stabilizing Oil-in-water Emulsions[J]  Chemcial Industry and Engineering, 2021,V38(2): 39-47
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