Optimization of conjugated linoleic acid (CLA) oil-in-water beverage emulsion based on Arabic and xanthan gum through response surface methodology

The objective of this research was to optimize the formulation of CLA beverage emulsion formed and stabilized by Arabic and xanthan gum as natural hydrocolloids. The effect Arabic gum (5-10%w/w), Xanthan (0.1-0.3%w/w) and CLA oil (3.5-6.5%w/w) on the physicochemical properties of emulsion was evaluated by the means of response surface methodology. The responses studied were average droplet size, polydispersity index (span), size index and viscosity. The results indicated that main emulsion components had a significant effect on the physicochemical properties of CLA beverage emulsion. From the optimization procedure, the overall optimal region leading to the desirable CLA beverage emulsion was predicted to be achieved by the combined level of 10% w/w AG, 0.3% w/w XG and 3.5% w/w CLA oil.

Keywords:

Arabic gum , Xanthan gum , Beverage emulsion , CLA