DOI: 10.1039/d6ra01806h ISSN: 2046-2069
Stability, disperse and rheological properties of oil-in-water emulsions prepared using poloxamer 188–xanthan gum mixtures
Dejan Ćirin, Nebojša Pavlović, Ivana Nikolić, Jovana Milutinov, Dragana Zaklan, Milica Atanacković Krstonošić, Veljko KrstonošićPoloxamer 188–xanthan gum mixtures enable the formation of stable oil-in-water emulsions. Xanthan gum concentrations ≥ 0.20% create a semi-structured viscoelastic network that suppresses creaming and limits droplet-size changes during storage.