Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones.

To improve the stability of pollock bone broth, compound emulsifiers were employed and evaluated in nano-emulsions from pollock bones (PBNs). The microstructure, creaming index, particle size, zeta potential, and viscosity of PBNs were characterized and the stability of PBNs was investigated. It revealed that the concentration of compound emulsifiers is one of the principal factors for particle size, zeta potential, and viscosity of PBNs, and 0.9% of sodium caseinate and sucrose fatty acid ester (CS-SE) can make the PBN display good stability. Its particle size changed from 81.17 ± 1.33 nm to 19.62 ± 0.21 nm when the temperature ranged from 40 °C to 80 °C, and its creaming index could reach a maximum (90.83%) among all PBNs in 4 months of freeze-thaw assays. PBN stability could be improved by the compound emulsifier (CS-SE), which offers a theoretical basis for the application of pollock bone broth. • Oil-in-water nano-emulsions from pollock bones (PBNs) were fabricated. • Compound emulsifiers on the properties of PBNs were investigated. • The particle sizes of PBNs decreased as emulsifiers' concentration increased. • The thermal and freeze-thaw stability of the PBNs were evaluated. • PBN of 0.9% CS-SE was relatively uniform and stable. [ABSTRACT FROM AUTHOR]