The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil

摘要: Abstract Stabilizers are widely used in low-fat emulsion production. However, food industry pays attention to ingredients, such as resistant starch (RS) that also present substantial benefits human health. Low-fat model emulsions of either olive or sesame oil contained xanthan gum (XG), whey protein concentrate (WPC), and undigested (resistant) were produced stored at 5 °C. Salt was added selected samples. A multiple light scattering technique applied for investigating destabilization phenomena. Microscopic observations droplet size measurements took place. Rheological properties performing a heating–cooling cycle experiment (5–25–5 °C) measured. Olive presented the greatest stability lowest size. RS plays role solid particle stabilizer, mainly entrapped matrix continuous phase. By salt addition significantly improved, whereas decreased. Those samples had more pronounced elastic character greater viscosity values than their counterparts without salt.