title: Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide.
abstract: Brownian diffusion of fluorescent microspheres (0.21, 0.5, and 0.89 microm diameter) in conjunction with confocal microscopy has been used to monitor the microrheology of phase-separated regions in a protein-stabilized oil-in-water emulsion containing various low concentrations of a nonadsorbing polysaccharide, xanthan gum. The sensitivity and reliability of the technique has been demonstrated in test experiments on (i) aqueous glycerol solutions and (ii) concentrated surfactant-stabilized emulsions (30-60 vol % oil, 1-2 wt % Tween 20). From particle tracking measurements on the caseinate-stabilized emulsions (30 vol % oil, 1.4 wt % sodium caseinate, pH 7) containing xanthan (0.03-0.07 wt %), the apparent viscosity in the oil-droplet-rich regions has been estimated to be up to 10(3) times higher than that in the phase-separated xanthan-rich regions. This means that our previously determined shape relaxation times for xanthan-containing blobs in the same systems can be attributed to the dominant viscoelasticity of the surrounding regions of concentrated oil droplets and not to the rheology of the xanthan-rich blobs themselves. These data provide clear and unequivocal evidence for the dominant role of the interconnected depletion-flocculated network of oil droplets in the physicochemical mechanism by which hydrocolloid thickeners control the creaming instability of concentrated oil-in-water emulsions.
authors.affiliation: Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom.
authors.forename: Thomas
authors.initials: T
authors.lastname: Moschakis
authors.forename: Brent S
authors.initials: BS
authors.lastname: Murray
authors.forename: Eric
authors.initials: E
authors.lastname: Dickinson
mesh_terms: D000327:Adsorption; D004655:Emulsions; D005453:Fluorescence; D018613:Microscopy, Confocal; D008863:Microspheres; D010316:Particle Size; D044367:Phase Transition; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology; D013499:Surface Properties
chemical_list: D004655:Emulsions; D011135:Polysaccharides, Bacterial; C002563:xanthan gum