Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixtures

Abstract Knowledge of binary emulsifiers’ influence on the formation and stability of emulsion‐based products is still limited. The aim of this study was to investigate the emulsifying properties of Quillaja saponin–egg lecithin mixtures at different concentration ratios ( r = 5:0, 4:1, 3:2, 2:3, 1:4, and 0:5) with total emulsifier concentration set to 0.5% or 1.0% (w/w). For this, oil‐in‐water emulsions (10% oil, pH 7) were prepared via high‐pressure homogenization. Furthermore, emulsion stability against different environmental stresses was tested. All the binary emulsifier mixtures formed submicron sized emulsions upon homogenization. The most stable emulsions among the mixed emulsifiers were obtained at low Quillaja saponin concentration at r = 1:4 that showed similar physical stability over time to emulsions stabilized by Quillaja saponins and egg lecithin alone. The data suggested that the mixtures of Quillaja saponins and egg lecithins built mixed interfacial layers that were prone to changes over time. Emulsions stabilized by the binary mixtures were in general less stable against changes in pH and ionic strength than the emulsions stabilized by the individual emulsifiers. An exception were the emulsions at r = 1:4 that showed improved stability at pH 2 over the phase separated Quillaja saponin–stabilized emulsions at the same pH. Moreover, all the emulsions were heat stable up to 90 °C. On the other hand, none of the emulsions were stable upon freeze‐thawing. These results increase our understanding of technofunctionality of binary emulsifier systems. Practical Application Food‐grade and natural emulsifier mixtures composed of Quillaja saponins and egg lecithin may be used in selected emulsion‐based food or personal care product applications to replace synthetic surfactants due to issues with consumer acceptance and regulatory restrictions.