This study compares and evaluates commercial hydrocolloids for shelf life stability in an oil/water emulsion system stored at 25°C. Observations of surface or interfacial changes and rheological parameters took place over 90 days. Parameters; n, pseudoplastic index; K, consistency index; and τ 0 , yield stress were reported. Apparent viscosities τ 20 (quality control index) and τ 50 (oral flow index) were monitored throughout the study and correlated well with stability changes. The study produced the following results: propylene glycol alginate promotes creaminess without significant rheological contribution (τ a , τ 20 , τ 50 and τ 0 ). Xanthan gum contributes to body; however, oiling off was observed. Gum tragacanth and combination(xanthan, tragacanth and PGA, 1:1:1) act as bifunctional stabilizers, controlling both oiling off and body.
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COIA et al. (1987) studied this question.