The effect of xanthan gum (0-0.3%) on corn oil-in-water (pH=7) emulsions prepaired by 0.5% grass pea (Lathyrus sativus) protein isolate was studied. Particle size, PDI, zeta-potential, emulsion capacity, emulsion stability and creaming index of emulsions were measured inorder to find the effect of xanthan gum on the stability of emulsion. Results showed that increasing concentrations of gum caused depletion flocculation and thus increased the particle size but had no significant effect on the zeta potential. Study on creaming index, emulsion capacity and stability also showed that with increasing xanthan gum, emulsion capacity and stability increased, while, creaming index decreased. Therefore, after 28 days of storage at 4˚C, no changes were observed in the emulsions containing xanthan gum.

Keywords: Emulsion stability, Grass pea (Lathyrus sativus) protein isolated, xanthan gum

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