Abstract
The main objective of this work was to study the influence of the welan gum and advanced performance xanthan gum concentration on rheological properties and physical stability of rosemary essential oil emulsions. The increase of biopolymer concentration provoked an increase of complex viscosity. Concerning the physical stability, for the higher concentration of gum, creaming was eliminated but flocculation occurred. This flocculation led to destabilization by coalescence, being the emulsion formulated with 0.4 wt% the most stable.
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References
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Acknowledgements
The financial support received (Project CTQ2015-70700-P) from the Spanish Ministerio de Economia y Competitividad and the European Commission (FEDER Programme) is kindly acknowledged.
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Martín-Piñero, M.J., Santos García, J., Trujillo-Cayado, L.A., García González, M.C., Afaro Rodríguez, M.C. (2020). Rheology and Physical Stability of Rosemary Essential Oil Emulsions. In: Galindo-Rosales, F., Campo-Deaño, L., Afonso, A., Alves, M., Pinho, F. (eds) Proceedings of the Iberian Meeting on Rheology (IBEREO 2019). IBEREO 2019. Springer Proceedings in Materials. Springer, Cham. https://doi.org/10.1007/978-3-030-27701-7_34
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DOI: https://doi.org/10.1007/978-3-030-27701-7_34
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