Effect of depolymerized mango pulp as a stabilizer in, oil-in-water emulsion containing sodium caseinate
Abstract The effect of pectin in mango pulp in term of reducing sugar (45–100 mg glucose/g fresh weight) on oil-in-water emulsion stability was investigated in systems containing sodium caseinate (0–6% (w/w)) and oil (20% (w/w)). Emulsion stability was evaluated from average droplet size, viscosity and creaming stability. Results showed that emulsion made from enzyme treated mango pulp had small average droplet size which led to more creaming stability than emulsion made from non-enzyme treated mango pulp. Increasing degree of hydrolysis for pectin in mango pulp significantly affected creaming stability (p ≤ 0.05) but had no significant effect on average droplet size of the emulsion (p > 0.05). The emulsion with excellent stability was found that made from depolymerized mango pulp with reducing sugar content of 60 mg glucose/g fresh weight (DP 60) and 2% (w/w) sodium caseinate. In addition, it was found that DP 60 could be used as an alternative stabilizer for oil-in-water food emulsion.