Formation and stability of emulsions stabilised by Yucca saponin extract

Publikations-Art
Zeitschriftenbeitrag (peer-reviewed)
Autoren
Theo Ralla, Hanna Salminen, Jessica Tuosto, Jochen Weiss
Erscheinungsjahr
2017
Veröffentlicht 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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