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We found experimentally that the elasticity of sunflower oil-in-wateremulsions (SFO-in-W) stabilized by Yucca Schidigera Roezl saponin extract, isby more than 50 times higher as compared to the elasticity of common emulsions.We revealed that strong specific interactions between the phytosterols from thenon-purified oil and the saponins from the Yucca extract lead to the formationof nanostructured adsorption layers which are responsible for the very highelasticity of the oil-water interface and of the respective bulk emulsions.Remarkably, this extra high emulsion elasticity inhibits the emulsion syneresiseven at 65 vol % of the oil drops. These emulsions remain homogeneous andstable even after 30 days of shelf-storage. These results demonstrate that thecombination of saponin and phytosterols is a powerful new approach to structureoil-in-water emulsions with potential applications for formulating healthierfunctional food.

Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins