Study shows ethyl cellulose enhances stabilization and shear-thinning in emulsions from Moringa and olive oils, indicating vast potential for food applications.
Nonaqueous emulsions offer significant advantages in water‐free systems but remain underexplored. This study investigates the formation of food‐grade nonaqueous Pickering emulsions stabilized by ethyl cellulose (EC) particles. We utilized polar organic compounds (ethanol, propylene glycol, glycerol, lactic acid, honey) combined with medium‐chain triglycerides (MCTs) or long‐chain triglycerides (rapeseed, Moringa , olive oils). Miscibility and interfacial tension tests revealed low interfacial tensions (<7.5 mN/m), influenced by fatty‐acid chain lengths and polar compound properties. Emulsions stabilized with 1.25% (w/w) EC exhibited shear‐thinning behavior, with rapeseed oil forming more viscous emulsions and more pronounced shear‐thinning than MCT due to longer fatty‐acid chains. With imaging and microscopy, it was observed that EC particles were aggregated on the interface, meaning Pickering stabilization, but it also induced interfacial tension reduction, typical of surfactant stabilizers. These findings underscore the dual role of EC as a surface‐active agent and Pickering stabilizer, providing valuable insights for developing innovative food products. Practical Application : Nonaqueous emulsions are underutilized in the food industry due to challenges in identifying suitable food‐grade ingredients. This study highlights the potential of ethyl cellulose as a versatile Pickering stabilizer for various dispersed and continuous phase combinations. The findings lay a foundation for diverse applications, including the modulation of lipid texture and the development of templates for encapsulating hydrophobic bioactive compounds. By elucidating the principles of formation and stabilization, this work provides insights for advancing this unexplored field.
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