Stability of emulsions with respect to flocculation

In a recent study by Sun et al. (2007) of 20 vol% oil-in-water emulsions stabilized by 2 wt% whey protein isolate (WPI), the influence of addition of incompatible xanthan gum (XG) was investigated at different concentrations. It was demonstrated that polysaccharide addition had no significant effect on the average droplet size (d32). But emulsion microstructure and creaming behaviour indicated that the degree of flocculation was a sensitive function of XG concentration with no XG present, there was no flocculation, for 0.02-0.15 wt% XG, there was a limited 

Serum layer thickness (%) Apparent shear viscosity. Pa s 

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