Development of Coconut Oil‐Based Emulsion Stabilized by Polysorbate 80, Xanthan Gum, and a Combination Thereof: Changes in Structural, Rheological, and Thermal Properties During Freeze–Thaw Process

This study investigates the preparation and characterization of coconut oil‐based emulsions using polysorbate 80 (Tween 80 [T80]), xanthan gum (XG), and their combination (T80 + XG). Prepared emulsions were evaluated for their stability during freeze–thaw cyclic process. The concentration of emulsifiers was varied (T80: 6%–28%, XG: 0.2%–1.0%), while oil percentage was kept constant (40%). After evaluation of individual emulsions prepared using above two emulsifiers, the concentrations exhibiting maximum emulsion stability was standardized for further use in combination (T80 + XG). Amid two emulsifiers, XG‐based emulsions showed enhanced stability as compared to T80‐based emulsion. However, their combination showed a synergistic effect and outperformed in terms of stability under both normal and freeze–thaw conditions. The optimum results were obtained at T80:13% + XG: 0.6% concentrations, whereby emulsion showed no phase separation and enhanced stability characterized by the smallest initial droplet size (0.06 μm) and minimal size increase during freeze–thaw cycles (1.09 μm). Rheological analysis of T80 + XG‐based emulsion revealed robust viscoelastic network, whereby T80 reduced the surface tension, while XG provided stable network capable of storing and dissipating energy under deformation. Thermal analysis of T80 + XG‐based emulsion revealed good thermal stability essential to ensure superior product quality. Higher onset temperature highlighted the ability of emulsion to withstand temperature fluctuations. Further, FTIR analysis revealed distinctive chemical interactions in T80 + XG‐based emulsions suggesting the formation of a stable molecular structures that contribute to its long‐term stability.