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<p>In this study, the mechanisms by which natural rheological modifiers influence the emulsification of oil-in-water (O/W) emulsions were investigated. Under different zero-shear viscosity gradients, the rheological properties, aqueous phase microstructure, and emulsification performance were examined. Rheological tests revealed that the shear-thinning behavior of xanthan gum and sodium hyaluronate reduced the emulsion viscosity during homogenization, facilitating droplet dispersion. Both xanthan gum and sodium hyaluronate maintained a stable viscosity during heating, demonstrating excellent thermal stability and supporting stable network formation during emulsification. Owing to its weak thickening capacity, λ-carrageenan required high addition concentrations at equivalent viscosity gradients, which hindered effective droplet dispersion. LF-NMR analysis indicated that xanthan gum had the highest bound water content, suggesting strong hydrogen bonding. Zeta potential measurements revealed that xanthan gum possessed the greatest negative charge, which promoted molecular chain extension. Emulsification analysis demonstrated that both xanthan gum and sodium hyaluronate improved the emulsification performance. The emulsification effect increased with increasing xanthan gum concentration, whereas it decreased with increasing sodium hyaluronate concentration. λ-carrageenan reduced emulsification effectiveness. This study revealed that xanthan gum improves emulsion stability through synergistic mechanisms involving hydrogen bonding, hydrophobic association, and electrostatic repulsion, which strengthen interfacial films and promote three-dimensional network formation.</p>

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Influence of natural rheological modifiers on O/W emulsions: rheological and low-field NMR study

  • 期刊论文

  • 发表日期：

    2026年4月3日

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  • Qianjie Zhang,
  • Junli Xie,
  • Xiaofang Zhou,
  • Yaping Wang,
  • Hang Ruan,
  • Wanping Zhang

摘要

In this study, the mechanisms by which natural rheological modifiers influence the emulsification of oil-in-water (O/W) emulsions were investigated. Under different zero-shear viscosity gradients, the rheological properties, aqueous phase microstructure, and emulsification performance were examined. Rheological tests revealed that the shear-thinning behavior of xanthan gum and sodium hyaluronate reduced the emulsion viscosity during homogenization, facilitating droplet dispersion. Both xanthan gum and sodium hyaluronate maintained a stable viscosity during heating, demonstrating excellent thermal stability and supporting stable network formation during emulsification. Owing to its weak thickening capacity, λ-carrageenan required high addition concentrations at equivalent viscosity gradients, which hindered effective droplet dispersion. LF-NMR analysis indicated that xanthan gum had the highest bound water content, suggesting strong hydrogen bonding. Zeta potential measurements revealed that xanthan gum possessed the greatest negative charge, which promoted molecular chain extension. Emulsification analysis demonstrated that both xanthan gum and sodium hyaluronate improved the emulsification performance. The emulsification effect increased with increasing xanthan gum concentration, whereas it decreased with increasing sodium hyaluronate concentration. λ-carrageenan reduced emulsification effectiveness. This study revealed that xanthan gum improves emulsion stability through synergistic mechanisms involving hydrogen bonding, hydrophobic association, and electrostatic repulsion, which strengthen interfacial films and promote three-dimensional network formation.