Micelle properties of hydrophobic modified alginate (HM-alginate) in various dispersion media have been studied by surface tension, ζ-potential, and viscosity measurements. Effect of salt on micelle properties showed that the presence of counter ion weakened the repulsive interaction between surfactant ions, decreased the critical micelle concentration (CMC) value of the HM-alginate, reduced the effective volume dimensions of HM-alginate and hence viscosity, which coincide with the corresponding ζ-potential values. Soy oil-in-water emulsions, stabilized solely by HM-alginate, were produced in high speed homogenization conditions and their stability properties were studied by visual inspection, optical microscopy and droplet size measurements. The results showed that emulsions (oil-water ratio was 1:7) containing 15mg/mL HM-alginate presented better stability during 15days storage, which stating clearly that HM-alginate is an effective emulsifier to stabilize oil-in-water emulsions. The herein presented homogeneous method for preparation of emulsion has the potential to be used in food industry.
Keywords: Emulsification; Hydrophobic modified alginate; Surface tension; Viscosity; ζ-potential.
Copyright © 2017 Elsevier Ltd. All rights reserved.