Cellulose Nanocrystal, Lauric Arginate Complexation Key to Pickering Emulsion Stability


Emulsion stability challenges many product developers.

However, recent work from Thammasat University, Thailand, and the University of Massachusetts shows how food-grade Pickering emulsions, in the right combination, form stable complexes. Research published in Food Chemistry explored how rice bran cellulose nanocrystals (CNC) and the food-grade surfactant lauric arginate (LAE) electrostatically form complexes rendering Pickering emulsions with good stability.

At 0.02% CNC and 0.1% LAE, Pickering emulsions were reportedly resistant to droplet coalescence. Furthermore, the authors found the combination had good oxidative stability and lipid oxidation was decreased.

See related: Pop the Cork, Quercus suber for Naturally Sourced Antioxidants and Emulsion Stability

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