Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

The main and interaction effects of main emulsion components namely Arabic gum content (13–20%, w/w, x1), xanthan gum content (0.3–0.5%, w/w, x2) and orange oil content (10–14%, w/w, x3) on beverage emulsion characteristics were studied using the response surface methodology (RSM). The physicochemical properties considered as response variables were: ζ-potential (Y1), conductivity (Y2), emulsion stability (Y3), size index (Y4) and pH (Y5). The results indicated that the response surface models were significantly (p 0.05) difference was found between the experimental and predicted values, thus ensuring the adequacy of the response surface models employed for describing the changes in physicochemical properties as a function of main emulsion component contents