Effect of emulsion formulation on characteristics of pea proteinstabilized oil-in-water emulsions

Abstract

The goal of this study was to investigate the effect of emulsion formulation on characteristics of oil-in-wateremulsions. Varying concentrations of biopolymers including maltodextrin, gum arabic and pea protein wereused in the formulation of emulsions created according to an extreme vertices design. Mean droplet size ofoil-in-water emulsions changed between 0.9-2.5 µm and decreased with increasing pea proteinconcentration. Creaming stability ranged between 9-100% and increased as the concentration of pea proteinincreased. The results of this research suggest that pea protein can be utilized as an emulsifier for oil-inwater emulsions with low oil concentration as it has the ability to decrease the mean droplet size and increasecreaming stability of the emulsions.