merged

Rheological Properties and Stability of Oil-in-Water Emulsions as Affected by
Basil Seed Gum, Xanthan Gum and Locust Bean Gum Interaction
Lee Zhixuan
Supervisor: Dr. Nor Hayati Ibrahim
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Low Fat food that involves oil-in-water emulsion is of current consumers’ choice yet its
taste and texture are significantly affected by the low fat content. Therefore, hydrocolloid
which could act as both fat replacer and emulsion stabilizer are being utilized.
Furthermore interactions of hydrocolloid are shown to have synergistic effect on some
crucial properties of the emulsion. The objective of this study is to determine the main
and interaction effects of basil seed gum, xanthan gum, and locust bean gum on
rheological properties and stability of oil-in-water emulsions using a mixture design
approach. Three component simplex lattice mixture design with 10 points were used to
determine the effect of different concentration and ratio of hydrocolloid towards the flow
and viscoelastic properties as well as stability towards creaming and lipid oxidation of the
prepared emulsions. It is expected that the synergistic effect of the hydrocolloid will
significantly and positively affect the rheological properties and stability of the emulsions.
This study will thus benefit industries by giving more choice of hydrocolloid mixture which
is able to mimic fat functionality in emulsion-based food products.
1226 | UMT UNDERGRADUATE RESEARCH DAY