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Emulsifying power of mannan and glucomannan produced by yeasts
Author(s) -
Kuncheva M.,
Pavlova K.,
Panchev I.,
Dobreva S.
Publication year - 2007
Publication title -
international journal of cosmetic science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.532
H-Index - 62
eISSN - 1468-2494
pISSN - 0142-5463
DOI - 10.1111/j.1468-2494.2007.00393.x
Subject(s) - glucomannan , mannan , emulsion , chemistry , chromatography , aqueous solution , food science , polysaccharide , organic chemistry
Synopsis Subject of study was the colloid chemical properties of the biopolymers mannan, synthesized from strain Rhodotorula acheniorum MC, and glucomannan, synthesized from strain Sporobolomyces salmonicolor AL 1 . Their emulsifying capacity was studied in model systems of aqueous solutions in concentrations from 0.5% to 2.5% with regard to the aqueous phase. Emulsions of the direct type (oil/water) with 50% oil content were obtained. A disperse system with 2.5% glucomannan had 100% intact emulsion in the centrifugation test, while for the system with mannan, this indicator was 72%. Lab cream emulsions were obtained with glucomannan and with the emulsifiers Rofetan N/NS and Arlacel 165 used in the cosmetics industry. It has been established that under standard testing conditions, cream‐like emulsions with 2.0% glucomannan have stability indicators comparable to these of 5.0% rofetan N/NS and 5.0% Arlacel 165. The samples with different concentrations of glucomannan showed a pseudo‐plastic behaviour, as the highest viscosity was shown by the emulsion with 2.0% stored at 45°C. The newly synthesized exopolysaccharides had a distinct emulsifying power and can be applied in the cosmetic and food industries.