Effect of Hydrophilic Colloid on the Stability of Fat Emulsion Containing Alcohol

The effects of carrageenan, locust bean gum (LBG) and their mixture on the stability of O/W emulsion containing alcohol were studied. The experimental results indicated that carrageenan improved stability of the system but LBG did not. 0.02% mixture of carrageenan and LBG improved the stability of the system with 15% alcohol, when carrageenan was mixed with LBG in a ration of 4∶1. The experiments also exhibited that the stability could be better when carrageenan and LBG were treated under 90 ℃ for 6 min before being added into the system. In addition, the presence of 10% sucrose can slightly increase the stability of the system.