Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

In this study, the emulsion stability of modified fish gelatin (FG) with gum Arabic (GA) and octenyl succinate anhydride gum Arabic (OSA-GA) through glycosylation and un-glycosylation were investigated. The results showed that glycosylated FG has the smallest values of viscosity and particle size by delaying the emulsion droplets flocculation during storage, but highest zeta potential than those of un-glycosylation samples. OSA-GA was better than GA for modification fish gelatin to form stable emulsion. Tribological data indicated that glycosylation could stabilize emulsion and guarantee its lubrication properties. The lightness and lubrication of white coffee increased with increasing emulsion content. Moreover, in comparison with A2 milk, all emulsion samples largely increased lubrication of white coffee, and FG-GA conjugates emulsion had highest lubrication. This study provides insight into the potential of glycosylation modified FG with improved emulsifying properties for application in coffee as a new coffee whitener instead of milk.