Formation and stability of emulsions stabilised by Yucca saponin extract

Publication Type
Journal contribution (peer reviewed)
Authors
Theo Ralla, Hanna Salminen, Jessica Tuosto, Jochen Weiss
Year of publication
2017
Published in
International Journal of Food Science & Technology
DOI
10.1111/ijfs.13715
Abstract

Yucca saponin extract containing steroidal saponins was examined for its interfacial and emulsifying properties. For this purpose, we produced oil-in-water emulsions and tested their stability against environmental stresses (pH, ionic strength, heating and freeze-thawing). Yucca saponin extract was highly surface-active and formed negatively charged submicron-sized emulsions at low surfactant-to-oil ratio. The emulsions were stable at pH 5–9 and showed only minor increase in droplet size when heated up to 90 °C. Our results indicate Yucca saponin extract as a new potential natural surfactant that may be used to replace synthetic surfactants in the food and beverage industry for selected applications.

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