Influence of the type and concentration of hydrocolloids on Ostwald ripening of emulsions stabilized with small molecular and non-ionic surfactants.

• Ostwald ripening (OR) was affected by the hydrophilic head structure of surfactant. • Adding corn oil in oil phase to ≥ 20% perfectly suppressed OR. • Ability of corn oil as OR inhibitor was affected by the hydrophilic head structure. • Gums affected OR differently depending on the oil composition of emulsions. The effects of hydrocolloid gum, gum arabic, carrageenan, and xanthan on the Ostwald ripening of emulsions fabricated using Brij or Tween surfactants were examined. Emulsions prepared using pure n -decane exhibited low stability to Ostwald ripening, and modifying the oil composition by mixing corn oil improved the stability to Ostwald ripening. When gums were added to emulsions prepared using pure n -decane, the stability to Ostwald ripening decreased further, except for xanthan in emulsions stabilized using Tween surfactant. This could be because gums may affect interactions between water molecules and the hydrophilic head of the surfactant, increasing the water solubility of n -decane. However, gum addition (or viscosity increment) increased the stability of emulsions prepared using the modified oil composition (90% n -decane and 10% corn oil). In conclusion, emulsions unstable to Ostwald ripening may be negatively affected by gum addition, whereas emulsions relatively stable to Ostwald ripening may be positively affected. [ABSTRACT FROM AUTHOR]