Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch

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Abstract
The creaming velocity, apparent viscosity, and ultrasonic attenuation spectra (1 to 50 MHz) of 5 wt% n hexadecane oil‐in‐water emulsions containing different droplet radii (r = 0.15 ‐ 0.7 μm), biopolymer types (gum arabic or modified starch), and biopolymer concentrations (0 to 2.5 wt%) were measured. Depletion flocculation was observed in the emulsions when the nonabsorbed biopolymer concentration exceeded a critical concentration (CFC). The CFC increased with decreasing droplet radius for both biopolymers because the magnitude of the depletion attraction increases with droplet size. The CFC was lower for gum arabic than modified starch because it has a higher effective volume in solution. Depletion flocculation led to an increase in creaming instability and apparent viscosity of the emulsions. Flocculation could be nondestructively monitored by measuring the decrease in ultrasonic attenuation of the emulsions. These results show that depletion flocculation by gum arabic and modified starch can have an adverse effect on the stability of beverage emulsions.