Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums.
Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums.
Maryam Nikbakht Nasrabadi,S. Goli,A. Nasirpour
2016 · DOI: 10.1016/j.foodchem.2015.12.001
Food Chemistry · 39 Citations
TLDR
It is revealed that it is possible to produce a stable CLA oil-in-water emulsion for using in beverages and the size of oil droplets increased after six weeks and resulted in instability of the emulsion concentrate.