Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.

The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, average droplet size, apparent viscosity, turbidity, and creaming stability were considered as response variables. Canola oil-in-water (o/w) emulsion was prepared by mixing 10% (w/w) canola oil with 0.5% (w/w) sodium caseinate, 1.5% (w/w) pectin, 0.75% (w/w) propylene glycol and 0.2% NaCl. The results indicated that the pH and temperature had significant (p 5).