Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

The aim of this work was to studied the formation, stability and characterization of oil-in-water emulsions formed by Sacha Inchi oil (SIO) 8% (w/w) with either ovalbumin (Ova) or Tween 80 (Tw80), as emulsifiers at 0.5%-2.0% (w/w) and stabilized with pectin (Pec) at 1.0%-3.0% (w/w) or xanthan gum (XG) at 0.25%-1.0% (w/w). The emulsions were evaluated at 0, 1, 7 and 14 days after preparation and kept at a temperature of 25 ± 1 °C for the...