Comparing different commercial fenugreek galactomannans for the production of emulsions with high intensity sonication. Effect on physical stability and rheological properties.

Abstract

Galactomannans are considered very effective thickening agents and stabilizers for the food industry. Moreover, guar, locust bean and fenugreek gum present emulsification activity that depends on molecular weight and the mannose/galactose ratio (M/G). In addition, fenugreek gum is known to form a relatively thick layer on the oil interface and is able to produce emulsions with a much smaller droplet size in comparison to various other gums. This ability is often related to the presence of residual protein, depending the removal method enzymatic or chemical. From a dietary point of view, the viscous property has been proved to reduce in vitro the absorption of glucose and the plasma levels of triglycerides and cholesterol in vivo.