Influence of NaCl concentration on the stability of sucrose ester-xanthan gum emulsion

The effects of NaCl concentration on the DH,ζ- potential and interfacial tension of sucrose ester( SE)-xanthan gum( XG) solution and the droplet size,ζ- potential,viscosity and creaming index of emulsion were studied.The relation between SE- XG interaction and emulsion stability was also investigated.The result showed that the DH,ζ- potential and interfacial tension of SE- XG solution increased with the increase of NaCl concentration because of the electrostatic screening effect which lead to the enlargement of the d4,3and ζ- potential. When the Na Cl concentration climbed to 0.1mol / L,the enhancement of hydrophobic interaction facilitated the formation of SE- XG and the increase of the steric hindrance among droplets,so the stability of SE- XG emulsion was better than that of SE emulsion.