Study of Modified Starch Type and Carbon Dioxide Pressure on Some Characteristics of Determining the Stability of Flavored Beverage Emulsion

In this study, Ginger oil in water emulsions were prepared by ultrasound with defined combinations of Arabic gum, xanthan gum, and three types of modified starch (N- CREAMER, N- LOK and CAPSUL) as the aqueous phase and ginger oil containing ESTER gum as the oil phase. After dilution of the emulsions with glucose syrup (10% w/w), their stability based on changes in particle size, droplet size distribution and viscosity were investigated in different generated pressures of solid carbon dioxide (with concentrations 0.5, 1, 1.5, and 2 percent) before and after pasteurization and during storage time within intervals (0, 7, 14, 21 days). Rheological studies of diluted emulsions indicated Newtonian behavior. Viscosity changes versus type of starch and different pressure of CO2 were significant. Experimental data showed that modified starches had a significant effect on the average diameter of droplets emulsion, so that the average diameter of the droplets in the presence of CAPSUL, N- LOK, unlike N- CREAMER were increased during storage. Also, the different levels of carbonation on emulsion droplets size changes showed a similar trend for all three types of starch for the time of storage. The overall trend of droplet size distributions during storage 21 days indicated only the diluted emulsions including N- CREAMER starch were stable without any significantly changes before and after pasteurization.