Evaluation of the stability of a cola emulsion

Abstract

The influence of the carriers on the stability of a cola emulsion was evaluated. The study was carried out by means of a mixture design, with three components (Arabic gum, maltodextrin DE <20 and water). The fixed time and the homogenization speed were enough to achieve a stable emulsion, with a size globule less than 2.5 µm and a separation of essential oil less than 0.025 mL. The analysis and optimization of the results by means of the surface methodology showed that to obtain a stable cola emulsion, it should be constituted by 14.74% Arabic gum; 15.00%  maltodextrin and 11.93% of the cola aromatic fraction. The size of the globule oil was of 2.2 µm, the viscosity of 417 mPa•s and a separation of the aromatic fraction in the centrifugation process was 0.02 mL, which means that the emulsion possessed a high stability. The main causes that affect the stability of the cola emulsion were the combination of the grow materials used as carriers.