Modulation of Bovine Bone Soup Stability: A Study on Demulsification Mechanisms and Hydrocolloid Interventions

This study addresses the pressing challenge of improving the stability and extending the shelf life of bovine bone soup, a widely consumed and nutritious food product. By comparing fresh and demulsified bovine bone soups, this work elucidates the causes of demulsification through an in-depth analysis of droplet characteristics and intermolecular interactions. An orthogonal experiment was conducted to optimize hydrocolloid addition and assess its impact on soup quality during storage. The results indicated that enhanced hydrophobic interactions and reduced hydrogen bonding contributed to decreased viscosity, increased droplet size, and demulsification. The optimal hydrocolloid combination (0.5% guar gum, 0.5% xanthan gum, and 0.7% gellan gum) significantly improved emulsion stability, resulting in an emulsion stability index (ESI) of 260.54 minutes, viscosity of 240.68 Pa·s, and a droplet size of 0.302 µm. Hydrocolloid incorporation increased hydrogen bonding, reduced hydrophobic interactions, and enhanced viscosity, improving stability. Storage tests revealed that hydrocolloid-modified bovine bone soup retained excellent stability after 60 days at 4°C, 25°C, and 37°C. This research not only clarifies the mechanisms behind bovine bone soup demulsification but also provides a practical solution for enhancing its stability and shelf life. These findings offer valuable insights into the development of high-quality bovine bone soup products and contribute to the advancement of food preservation technologies.