Effect of xanthan gum on the stability of sodium caseinate emulsion

The aim was to study the influence of xanthan gum on the stability of sodium caseinate emulsions at different pH.The results showed that xanthan gum was inefficient to protect sodium caseinate emulsions from acid induced flocculation.The addition of xanthan gum was proved to accelerate unfavorable creaming of sodium caseinate emulsions at pH6～8,which was apparently due to the depletion flocculation of dispersed droplets.However,the emulsion prepared at pH6 showed an improvement in the stability,which might be attributed to the interactions between xanthan gum and caseinate.The effect of shear-thinning made a significant influence on the viscosity of xanthan gum,and led to a decrease in emulsion stability.Depletion flocculation can be suppressed only when the concentration of xanthan gum reached 0.375wt%,which was nearly two times compared with the gum without homogenization.