Droplet and creaming stability of fish oil-loadedgelatin/surfactant-stabilized emulsions depends on both theadsorption ways of emulsifiers and the adjusted pH

The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspotin the field of emulsions. In this work, we mainly explore the effect of pH change on the droplet andcreaming stability of fish oil-loaded emulsions synergistically (Span 80 and SL) or competitively (Tween80 and SDS) stabilized by gelatin/surfactant. The results demonstrated that initial droplet stability anddroplet storage stability, and creaming stability of the pH-adjusted emulsions are dependent on boththe adsorption ways of emulsifiers and the adjusted pH: (1) Competitively stabilized emulsions havemore stable droplets than synergistically stabilized emulsions; (2) SDS-dominant competitively stabilizedemulsions have more stable droplets than gelatin-dominant emulsions; (3) Basic pH-adjusted emulsionshave more stable droplets than acidic pH-adjusted emulsions; (4) The synergistically stabilized emulsionsat acidic pH have significantly higher creaming indexes than that at basic pH; and (5) The competitivelystabilized emulsions have high or similar creaming indexes to that at acidic pH. Further, the mechanismsare proposed according to Stokes Law. This work will provide useful information to understand theinterfacial properties of mixed emulsifiers in the food emulsions and promising application perspectivefor the development of food beverages including acidic and alkali beverages (c) 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAiCommunications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).