![]() Microgel particles are lyophilic, particulate polymer networks, whose properties are more complex than those of single polymer chains and particles. 3 This article draws focus to a relatively new kind of emulsifying agent: microgel particles (MGPs) based on biopolymers for food applications. 2 There is a wide range of emulsifying agents useful for this purpose, such as proteins and hydrocolloids, but also particles and low molecular surfactants. 1 In addition, most of these products have acidic pH values and high to moderate ion concentrations in order to preserve them and enhance flavour. These products are composed of two immiscible liquids (oil and water), and are thermodynamically unstable, thus, they require the use of emulsifying agents, and often thickening agents in order to guarantee stability, and avoid phase separation. Introduction Emulsion-based food products such as, drinks, salad dressings, desserts, and sauces, are part of our daily lives. These results help understand the emulsion stabilisation mechanisms of pectin-based MGPs and what effect formulation parameters have on the long-term stability of MGP-stabilised emulsions. However, the degree of coalescence was dependent on the MGP concentration, as samples with 0.5 wt% coalesced more readily than samples with 2 wt% MGP. This was caused by the loss of the MGP surface charge, as stated by their ζ-potential, showing an increase from −33.71 ± 4.1 mV for samples with pH 4 to −17 ± 0.6 mV, and −3.4 ± 0.6 mV for pH 3 and 2, respectively. We found out that the droplet size and the appearance of agglomerates increased with decreasing pH values. After emulsification, the pH of the emulsions was adjusted to 4, 3, or 2 and the resulting droplet sizes were measured. To investigate this, emulsions were homogenised with MGP concentrations ranging from 0.5 to 2 wt% MGPs. Thus the stabilisation mechanisms of pectin-based MGPs should be both steric and electrostatic. ![]() Besides building a barrier around oil droplets, charged MGPs repulse each other. Based on polyelectrolytes, pectin-based MGPs are assumed to be pH and ionic strength sensitive, in a similar manner to MGPs of synthetic polymers. Pectin-based microgel particles (MGPs) are encouraging sustainable emulsifying agents for food-applications.
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