The Effect of Polysaccharide Colloids on the Thermal Stability of Water-in-Oil Emulsions

The preference and demand for low-fat diets have increased due to their health benefits. This study aimed to develop a thermally stable water-in-oil (W/O) emulsion. The addition of 3.75 wt% of polysaccharide colloids, including curdlan gum (CG), kappa-carrageenan (kC), gellan gum (GEG), guar gum (GUG), high-ester pectin (HEP), and carboxymethyl cellulose (CMC), to the aqueous phase resulted in the formation of a gel structure within it. Furthermore, these polysaccharide colloids reduced the excessive mobility of water droplets under high-temperature conditions. The oil phase consisted of anhydrous butter and a lipophilic nonionic surfactant. The emulsion was subjected to a heat treatment at 95 °C for 30 min, and the emulsions before and after the heat treatment were characterized. The results showed that among the above colloidal emulsions, the 3.75 wt% CG emulsion did not show significant changes in viscosity, stability index, mean particle size, friction coefficient, and encapsulation efficiency before and after heat treatment. The 3.75 wt% CG colloid showed the most significant enhancement in the thermal stability of W/O emulsions. This study proposes a novel fat-replacement strategy for products requiring high-temperature processing, such as processed cheese.