Healthier lipid combination as functional ingredient influencing sensory and technological properties of low‐fat frankfurters

Oil (healthier lipid combination of olive, linseed and fish oils)‐in‐water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI) and microbial transglutaminase (MTG)) were used as pork backfat replacers in low‐fat frankfurters. Composition (proximate analysis and fatty acid profile), sensory analysis and technological (processing and purge losses, texture and colour) properties of frankfurters were analysed as affected by the type of oil‐in‐water emulsion and by chilling storage (2°C, 41 days). Frankfurters produced with oil combinations had lower levels of saturated fatty acids (SFA, 19.3%), similar levels of MUFA (46.9%) and higher levels of PUFA (33.6%) than control frankfurters (all pork fat) (39.3, 49.5 and 10.6%, respectively). PUFA/SFA and n‐6/n‐3 PUFA ratios in control sample were 0.27 and 9.27; in reformulated frankfurters the PUFA/SFA ratio was higher (1.7) and the n‐6/n‐3 PUFA ratio was lower (0.47). In general, frankfurters had good fat and water binding properties. Colour parameters were affected by formulation and storage time. Compared to control sample, frankfurters made with oil‐in‐water emulsions had higher (p<0.05) hardness, springiness and chewiness values. Emulsified oil stabilizing systems did not affect sensory characteristics of frankfurters, and all products were judged as acceptable.     

Factors affecting droplet size of sodium caseinate‐stabilized O/W emulsions containing β‐carotene

This work was initiated to prepare an oil‐in‐water (O/W) emulsion containing β‐carotene by microfluidization. The β‐carotene was dissolved in triolein and microfluidized with an aqueous phase containing sodium caseinate (SC) as the emulsifier. Microfluization at 140 MPa resulted in O/W emulsions with a mean droplet diameter of ca. 120 nm, which was further confirmed by transmission electron microscopy analysis. The influences of SC concentration and microfluidization parameters on the droplet size of the emulsions were studied. The results showed that the mean droplet diameter decreased significantly (p <0.05) from 310 to 93 nm with the increase in SC concentration from 0.1 to 2 wt‐%. However, a further increase in SC concentration did not much change the droplet diameter, although the polydispersity of the emulsions was slightly improved. The droplet diameter of the emulsions was found to decrease from 200 to 120 nm with increasing microfluidization pressure, with narrower droplet size distribution. The storage study showed that the emulsions were physically stable for about 2 weeks at 4 °C in the dark. The results provide a better understanding of the performance of SC in stabilizing the O/W emulsions.     

Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions

The effects of diacylglycerols rich in medium‐ and long‐chain fatty acids (MLCD) on the crystallization of hydrogenated palm oil (HPO) and formation of 10% water‐in‐oil (W/O) emulsion are studied, and compared with the common surfactants monostearoylglycerol (MSG) and polyglycerol polyricinoleate (PGPR). Polarized light microscopy reveals that emulsions made with MLCD form crystals around dispersed water droplets and promotes HPO crystallization at the oil‐water interface. Similar behavior is also observed in MSG‐stabilized emulsions, but is absent from emulsions made with PGPR. The large deformation yield value of the test W/O emulsion is increased four‐fold versus those stabilized via PGPR due to interfacial crystallization of HPO. However, there are no large differences in droplet size, solid fat content (SFC), thermal behavior or polymorphism to account for these substantial changes, implying that the spatial distribution of the HPO crystals within the crystal network is the driving factor responsible for the observed textural differences. MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals to enhance the rigidity of emulsion. This study provides new insights regarding the use of MLCD in W/O emulsions as template for interfacial crystallization and the possibility of tailoring their large deformation behavior. Practical Applications: MLCD is applied in preparing W/O emulsion. It is found that MLCD forms unique interfacial Pickering crystals around water droplets, which promote the surface‐inactive HPO nucleation at the oil‐water interface. Thus MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals, which can greatly enhance the rigidity of emulsion. This observation would provide a theoretical reference and practical basis for the application of the MLCD with appreciable nutritional properties in lipid‐rich products such as whipped cream, shortenings margarine, butter and ice cream, so as to substitute hydrogenated oil. MLCD‐stabilized emulsions can also be explored for the development of novel confectionery products, lipsticks, or controlled release matrices.     

Efficient Encapsulation of a Water-Soluble Molecule into Lipid Vesicles Using W/O/W Multiple Emulsions via Solvent Evaporation

We developed a novel method for preparing lipid vesicles with high entrapment efficiency and controlled size using water‐in‐oil‐in‐water (W/O/W) multiple emulsions as vesicle templates. Preparation consists of three steps. First, a water‐in‐oil (W/O) emulsion containing to‐be‐entrapped hydrophilic molecules in the water phase and vesicle‐forming lipids in the oil phase was formulated by sonication. Second, this W/O emulsion was introduced into a microchannel emulsification device to prepare a W/O/W multiple emulsion. In this step, sodium caseinate was used as the external emulsifier. Finally, organic solvent in the oil phase was removed by simple evaporation under ambient conditions to afford lipid vesicles. The diameter of the prepared vesicles reflected the water droplet size of the primary W/O emulsions, indicating that vesicle size could be controlled by the primary W/O emulsification process. Furthermore, high entrapment yields for hydrophilic molecules (exceeding 80 % for calcein) were obtained. The resulting vesicles had a multilamellar vesicular structure, as confirmed by transmission electron microscopy.     

Predicting the Viscosity of Non‐Newtonian Water‐in‐Oil Emulsions Based on the Lederer Model

The accurate prediction of the viscosity of emulsions is highly important for oil well exploitation. Commonly used models for predicting the viscosity of water‐in‐oil (W/O) emulsions composed by two or three factors cannot always fit well the viscosity of W/O emulsions, especially in the case of non‐Newtonian W/O emulsions. An innovative and comprehensive method for predicting the viscosity of such emulsions was developed based on the Lederer, Arrhenius, and Einstein models, using experimental data. Compared with the commonly applied W/O emulsion viscosity models, the proposed method considers more factors, including temperature, volume fraction of water, shear rate, and viscosity of the continuous (oil) and dispersed phase (water). Numerous published data points were collected from the literature to verify the accuracy and reliability of the method. The calculation results prove the high accuracy of the model.     

Effect of lipid type on water‐in‐oil‐emulsions stabilized by phosphatidylcholine‐depleted lecithin and polyglycerol polyricinoleate

Water‐in‐oil (W/O, 30:70) emulsions were prepared with phosphatidylcholine‐depleted lecithin [PC/(PI,PE) = 0.16] or polyglycerol polyricinoleate (PGPR) as emulsifying agents by means of pressure homogenization. The effect of lipid type (medium‐chain triacylglycerols, sunflower, olive, butter oil, or MCT‐oil/vegetable fat blends) was investigated in relation to particle size distribution, coalescence stability and the sedimentation of the water droplets. A significant correlation (p <0.05) was observed between the interfacial pressure caused by the addition of lecithin to the pure lipids and the specific surface area of the emulsion droplets (r_s = 0.700), and between the viscosity of the lipids used as the continuous phase (reflecting the fatty acid composition) and the specific surface area of the emulsion droplets (r_s = 0.8459) on the other hand. Blends of vegetable fat and MCT‐oil led to reduced coalescence stability due to the attachment of fat crystals to the emulsion droplets. Lecithin‐stabilized W/O emulsions showed significantly higher viscosities compared to those stabilized with PGPR. It was possible to adjust the rheological properties of lecithin‐stabilized emulsions by varying the lipid phase.     

Microencapsulation of extra‐virgin olive oil by spray‐drying: Influence of wall material and olive quality

Encapsulation is a process by which small particles of core products are packaged within a wall material to form microcapsules. One common technique to produce encapsulated products is spray‐drying which involves the conversion of liquid oils in the form of an emulsion into dry powders. Emulsification conditions, wall components, and spray‐drying parameters have been optimized for the microencapsulation of different extra‐virgin olive oils. To achieve this goal, the influences of emulsion conditions have been evaluated for different wall components such as proteins (sodium caseinate and gelatin), hydrocolloids (Arabic gum), and hydrolyzed starches (starch, lactose, and maltodextrin). In addition, for each of the tested conditions the ratio of wall solid‐to‐oil and spray‐drying parameters were as well optimized. The microencapsulation effectiveness was determined based on process yield and the ratio between free and encapsulated oil (microencapsulation efficiency). Highest encapsulation yields were achieved when gelatin, Arabic gum and maltodextrin and sodium caseinate and maltodextrin were used as encapsulation agents and the ratio of wall solid‐to‐oil was 1:4 and 1:2, respectively. Under these conditions, 53% of oil was encapsulated. The influence of olive oil quality in the microencapsulation process was evaluated in terms of fatty acids profile alteration after the microencapsulation process.     

Emulsifier type,metal chelation and pH affect oxidative stability of n‐3‐enriched emulsions

Recent research has shown that the oxidative stability of oil‐in‐water emulsions is affected by the type of surfactant used as emulsifier. The aim of this study was to evaluate the effect of real food emulsifiers as well as metal chelation by EDTA and pH on the oxidative stability of a 10% n‐3‐enriched oil‐in‐water emulsion. The selected food emulsifiers were Tween 80, Citrem, sodium caseinate and lecithin. Lipid oxidation was evaluated by determination of peroxide values and secondary volatile oxidation products. Moreover, the zeta potential and the droplet sizes were determined. Tween resulted in the least oxidatively stable emulsions, followed by Citrem. When iron was present, caseinate‐stabilized emulsions oxidized slower than lecithin emulsions at pH 3, whereas the opposite was the case at pH 7. Oxidation generally progressed faster at pH 3 than at pH 7, irrespective of the addition of iron. EDTA generally reduced oxidation, as evaluated by volatiles formation in all emulsions, irrespective of pH and emulsifier type, except in the lecithin and caseinate emulsions where a pro‐oxidative effect was observed for some volatiles. The different effects of the emulsifier types could be related to their ability to chelate iron, scavenge free radicals, interfere with interactions between the lipid hydroperoxides and iron as well as to form a physical barrier around the oil droplets.     

Effect of emulsifiers on the preparation of food‐grade oil‐in‐water emulsions using a straight‐through extrusion filter

This paper describes the preparation characteristics of food‐grade soybean oil‐in‐water (O/W) emulsions using a novel straight‐through extrusion filter, named a silicon straight‐through microchannel (MC). Polyglycerol fatty acid ester (PGFE), polyoxyethelene sorbitan monolaurate (Tween 20), and sucrose fatty acid ester were tested as emulsifiers. Optical observations of the emulsification process exhibited that monodisperse oil droplets were stably formed from an oblong straight‐through MC for PGFE and Tween 20. The effect of the emulsifier on the straight‐through MC emulsification behavior is discussed. The selected PGFE‐ and Tween 20‐containing systems enabled us to prepare monodisperse O/W emulsions with droplet diameters of 38—39 μm and coefficients of variation below 3% using an oblong straight‐through MC with a 16 μm‐equivalent channel diameter.     

Influence of Soy Protein Isolate Prepared by Phosphate‐Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein

The poor solubility and functionalities of soy protein concentrate (SPC) limits its utilization in meat products. Phosphate‐assisted hydrothermal cooking (HTC) was applied to refunctionalize SPC in this work. The resultant soy protein isolate (SPI) was used as an ingredient for improving the gelation of porcine myofibrillar protein (MP) which was induced by microbial transglutaminase (MTGase). The addition of sodium tripolyphosphate (STPP) enhanced the refunctionalization efficiency of HTC and increased the phosphorus content in the obtained SPI. Dynamic rheological analysis indicated that this SPI itself could not form a gel with the help of MTGase. However, the SEM observation revealed that the presence of this SPI strengthened the gel network of MP and made it become denser and more ordered. As a result, the mechanical properties and water holding capacity of the MP gel were significantly improved by this SPI prepared by phosphate‐assisted HTC.     

Destabilization‐Enhanced Centrifugation of Metalworking Oil‐in‐Water Emulsions: Effect of Demulsifying Agents

The effect of a commercial flocculant (Alpacon® WS009) and two coagulant salts (CaCl₂ and AlCl₃) on the stability of metalworking oil‐in‐water (O/W) emulsions was examined. Two O/W emulsions were tested: a fresh emulsion, prepared in the laboratory from a commercial concentrate, and a waste metalworking emulsion, provided by a local waste management company, with initial oil concentrations of 32900 and 16900 mg/L, respectively. The emulsion stability was studied at different demulsifier concentrations, temperatures and pH through centrifugation tests, zeta potential and multiple light scattering measurements. Emulsion breakdown is explained by electrostatic repulsion of oil droplets and steric interactions. The former was observed for the laboratory emulsion, while the latter was observed for the waste emulsion. Aluminum chloride was the only effective agent for demulsifying both emulsions.     

Topical emulsions containing ceramides: Effects on the skin barrier function and anti‐inflammatory properties

The barrier properties of the stratum corneum (SC) are largely dependent on the intactness of the lipid lamellae that surround the corneocytes. Ceramides, fatty acids, and cholesterol together with hydrocortisone (HC) have thus been proposed as protective or therapeutic agents against xerosis and atopic dermatitis (AD). However, topical delivery of these substances is still a challenge because of the excellent barrier function of the skin. The aim of the present study was to develop a formulation with combined anti‐inflammatory/barrier repair properties. In order to achieve this goal, a new non‐ionic O/W emulsion (CerEmulsion) containing skin barrier lipids and HC was prepared. Its physicochemical and microbiological stability and skin permeation performance were compared to a blank emulsion (NoCerEmulsion). Placebos described as PlaceboCerEmulsion and PlaceboNoCerEmulsion of CerEmulsion and NoCerEmulsion, respectively, were also prepared in order to study the transepidermal water loss (TEWL) profiles. The emulsions presented white glossy and pourable characteristics with an acidic pH. CerEmulsion showed smaller droplet sizes and higher viscosity values (5000 mPas) while NoCerEmulsion presented viscosity values of 2000 mPas. Crystalline structures were prominent in both emulsions. The microbiological analysis showed that the results were within the established specification limits. CerEmulsion and NoCerEmulsion have shown similar release profiles and CerEmulsion presented a similar anti‐inflammatory activity in vivo when compared with a commercially available 1% HC emulsion. Both emulsions were chemically, physically, and microbiologically stable. TEWL was significantly lower for the group treated with PlaceboCerEmulsion, suggesting that skin hydration was higher with this ceramide‐containing formulation. Practical applications: In this work, the authors develop and characterize a new non‐ionic HC/ceramide‐dominant O/W emulsion as a topical therapy for the improvement of skin barrier abnormalities in atopic dermatitis (AD). This unique formulation includes high concentrations of three lipids (ceramides, cholesterol, and free fatty acids) and paraffin. Its use is recommended for AD patients ≥6 months of age. It is also indicated for the management and relief of burning and itching associated with various dermatoses, including AD, irritant contact dermatitis, and radiation dermatitis.     

The impact of dietary mono‐ and poly‐unsaturated fatty acids on risk factors for atherosclerosis in humans

The fatty acid composition of the diet has various effects on atherosclerosis risk factors. Dietary saturated fatty acids (SFA) and trans‐unsaturated fatty acids increase the low‐density lipoprotein (LDL)‐/high‐density lipoprotein (HDL)‐cholesterol ratio in serum, while these fats do not have a significant bearing on serum triglyceride levels. By contrast, dietary monounsaturated fatty acids (MUFA), n‐6 polyunsaturated fatty acids (PUFA), and α‐linolenic acid (C18:3n‐3) similarly reduce LDL cholesterol concentrations, while their influence on serum HDL cholesterol and triglycerides is not appreciable. Dietary long‐chain n‐3 PUFA slightly increase serum LDL cholesterol concentrations, but are nevertheless considered salubrious with regard to serum lipids due to the distinct triglyceride‐lowering effects. MUFA‐rich compared to n‐6 PUFA‐rich diets strongly reduce the in vitro oxidizability of LDL. The available studies on this subject also suggest that n‐3 PUFA in the small amounts usually present in the diet are not unduly harmful. These findings are consistent with reports from observational studies: the amount of SFA is positively and the amount of MUFA and n‐6 PUFA in the diet is inversely associated with the risk of cardiovascular disease in most epidemiological studies. The available studies have had an impact on current dietary guidelines, which unanimously recommend that most of the dietary fat should be in the form of MUFA, while the amount of SFA and trans fatty acids in the diet should be as low as possible.     

Characterization of a double emulsion system (oil-in-water-in-oil emulsion) with low solid fats: Microstructure

A double emulsion system [oil-in-water-in-oil (O/W/O)] with 16.3% (w/w) water and 83% (w/w) oil was prepared and stabilized using a novel method of mixing two oil-in-water (O/W) emulsions together. The first emulsion consisted of 85% (w/w) liquid canola oil, 14.4%(w/w) water, 0.5% (w/w) sodium caseinate, and 0.1% (w/w) lecithin and the second emulsion contained 73% (w/w) canola oil, 8% (w/w) palm-cotton stearin (50∶50), 0.2% (w/w) lecithin, 18.2% (w/w) water, and 0.6% (w/w) sodium caseinate. Mixing the two emulsions (50∶50) by weight produced a product with 79% (w/w) liquid canola oil and 4% (w/w) palm-cotton stearin. The two O/W emulsions were prepared separately at 50°C, mixed together at 45°C for 2–5 min, and then supercooled in a −5°C ice/salt bath while mixing at low shear rates (2,000–3,000 rpm). Under supercooling conditions the fat globules in the second emulsion (containing liquid oil and stearin) began to break down as a result of fat crystal growth and shearing action and release plastic fat. During this stage, the continuous aqueous phase underwent a phase transition and the emulsion viscosity dropped from 37,000–50,000 to 250 cP. The released plastic fat continued to harden as the temperature dropped and stabilized the first O/W emulsion (containing only liquid oil). The low shear rate mixing was stopped when the temperature dropped below 15°C and before the O/W/O emulsion hardens. Microstructural analysis of the first emulsion before and after supercooling showed essentially intact fat globules. The microstructure of the second emulsion before supercooling showed the same intact globules as the first emulsion, but after supercooling, an amorphous mass with only a few intact globules was seen. By mixing the two emulsions together and supercooling, a stable O/W/O emulsion was formed with plastic fat as the continuous phase and the first O/W emulsion as the dispersed phase.     

Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose

The aim of this work was to study the evolution of oxidation and the efficiency of phenolic antioxidants in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose (Cas‐Lac) or stabilized by Tween‐20 (T‐20). Two groups of phenolic antioxidants which are structurally similar were tested, i.e. (1) α‐tocopherol and its water‐soluble analogue, Trolox; and (2) gallic acid and its ester derivatives propyl gallate and dodecyl gallate. Emulsion samples were oxidized at 40 °C and the progress of oxidation was followed through quantitation of oxidized triacylglycerol monomers, dimers and oligomers. Results showed that Cas‐Lac emulsions were more stable to oxidation than T‐20 emulsions. In both types of emulsions, the most protective antioxidants were the compounds of lower polarity, namely, α‐tocopherol and dodecyl gallate. It was also found that substantial amounts of α‐tocopherol coexisted with significant polymerization, which was indicative of the heterogeneity of oxidation, i.e. differences of oxidation rate in oil droplets.     

Preparation and characterization of highly stable monodisperse argan oil‐in‐water emulsions using microchannel emulsification

Argan oil is well known for its nutraceutical properties. Its specific fatty acid composition and antioxidant content contribute to the stability of the oil and to its dietetic and culinary values. There is an increasing interest to use argan oil in cosmetics, pharmaceutics, and food products. However, the formulation of highly stable emulsions with prolonged shelf life is needed. In this study, argan oil‐in‐water (O/W) emulsions were prepared using microchannel (MC) emulsification process, stabilized by different non‐ionic emulsifiers. The effects of processing temperature on droplet size and size distribution were studied. Physical stability of argan O/W emulsions was also investigated by accelerated stability testing and during storage at room temperature (25 ± 2°C). Highly monodisperse argan O/W emulsions were produced at temperatures up to 70°C. The obtained emulsions were physically stable for several months at room temperature. Furthermore, emulsifier type, concentration, and temperature were the major determinants influencing the droplet size and size distribution. The results indicated that a suitable emulsifier should be selected by experimentation, since the interfacial tension and hydrophilic–lipophilic balance values were not suitable to predict the emulsifying efficiency. Practical applications: MC emulsification produces efficiently monodisperse droplets at wide range of temperatures. The findings of this work may be of great interest for both scientific and industrial purposes since highly stable and monodisperse argan oil‐in‐water emulsions were produced which can be incorporated into food, cosmetic, or pharmaceutical formulations.     

Properties of Emulsions Formed In Situ In a Heavy‐Oil Reservoir during Water Flooding: Effects of Salinity and pH

Differing from conventional emulsions, water‐in‐oil (W/O) emulsions are produced with no additional surfactants in this study. The testing results show that both interfacial tension (IFT) and dilational modulus at all salinities and pH are much higher than those of normal emulsions. A high IFT is not good for making emulsions, but a higher dilational modulus will contribute to more stable emulsions. Emulsion stability declines slightly as salinity increases and the most unstable W/O emulsion appears at pH = 7. To deeply understand the effects of salinity and pH on emulsion stability, petroleum acid is extracted and characterized using Fourier transform ion cyclotron resonance mass spectrometry.     

Postprandial Lipid Responses do not Differ Following Consumption of Butter or Vegetable Oil when Consumed with Omega-3 Polyunsaturated Fatty Acids

Dietary saturated fat (SFA) intake has been associated with elevated blood lipid levels and increased risk for the development of chronic diseases. However, some animal studies have demonstrated that dietary SFA may not raise blood lipid levels when the diet is sufficient in omega‐3 polyunsaturated fatty acids (n‐3PUFA). Therefore, in a randomised cross‐over design, we investigated the postprandial effects of feeding meals rich in either SFA (butter) or vegetable oil rich in omega‐6 polyunsaturated fatty acids (n‐6PUFA), in conjunction with n‐3PUFA, on blood lipid profiles [total cholesterol, low density lipoprotein cholesterol (LDL‐C), high density lipoprotein cholesterol (HDL‐C) and triacylglycerol (TAG)] and n‐3PUFA incorporation into plasma lipids over a 6‐h period. The incremental area under the curve for plasma cholesterol, LDL‐C, HDL‐C, TAG and n‐3PUFA levels over 6 h was similar in the n‐6PUFA compared to SFA group. The postprandial lipemic response to saturated fat is comparable to that of n‐6PUFA when consumed with n‐3PUFA; however, sex‐differences in response to dietary fat type are worthy of further attention.     

Canola Proteins Used as Co‐Emulsifiers with Phospholipids Influence Oil Oxidability,Enzymatic Lipolysis,and Fatty Acid Absorption in Rats

The objective of this study is to formulate and characterize oil‐in‐water emulsions with plant‐derived ingredients only, that is, proteins extracted from canola oil bodies, used as co‐emulsifiers with a canola lecithin, and to assess their suitability for food applications. Using the protein extract increases the chemical stability of rapeseed oil emulsions toward oxidation, based on the delay in conjugated diene formation under accelerated storage conditions, and favors pancreatic lipase activity. Bioaccessibility of rapeseed fatty acids is compared in lymph‐duct‐cannulated rats fed oil or emulsion. Fatty acid absorption by the intestine is increased by 78% when the oil is emulsified with canola proteins as co‐emulsifier: 28.7 mg mL^?1 versus 16.1 mg mL^?1 for oil (p < 0.05). In vitro lipolysis results are in overall agreement with fatty acid absorption in vivo. Practical Applications: Results obtained for rapeseed oil emulsified with canola proteins and phospholipids suggest that increased bioaccessibility of n‐3 polyunsaturated fatty acids could be offered in vegan food products.     

Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate

The objective of this research was to study the effect of adding different concentrations of chia mucilage (0%, 0.30%, or 0.80%, wt/wt) and sodium caseinate (NaCas) as emulsifying agents (0.1%, 0.5%, 2.0%, or 5.0%, wt/wt) on the stability of oil‐in‐water (O/W) emulsions (10:90, wt/wt) as a function of storage time, at room temperature. The emulsions were characterized by determining the evolution of backscattering profiles, the particle‐size distribution, and microscopic observations. The most stable emulsions over the storage period were those with 0.80% of the chia mucilage concentration. These emulsions also presented a bimodal particle‐size distribution, while the emulsions without chia mucilage exhibited a monomodal distribution. The De Brouker mean diameter (D) [4,3] of all the emulsions decreased with increasing NaCas concentrations and they increased with storage time, mainly for the emulsions with the lowest chia mucilage and the emulsifying agent concentrations. The optical micrographs showed a high destabilization in the emulsions with low concentrations of chia mucilage and NaCas. The results suggest that the addition of chia mucilage to O/W emulsions confers more stability to the emulsions, as a function of increase in the mucilage concentration. The addition of NaCas also showed a greater stability with increasing concentration for both emulsions (with and without chia mucilage).