Stabilizing oil-in-water emulsion with amorphous cellulose

Non-derivative cellulose is usually not considered an amphiphilic biopolymer with emulsion stabilization ability. In this study, we have demonstrated, using a dissolution and regeneration process, that the obtained non-derivative amorphous cellulose can effectively stabilize oil-in-water emulsions. Freshly prepared emulsions with cellulose contents of 0.07–0.56% are not stable against creaming. After increasing the cellulose content to 0.83%, the emulsions remain completely stable for months. All previously gravitationally unstable liquid-like emulsions were transformed into stable gel-like emulsions and persisted in this form during storage. Optical and fluorescence microscopy demonstrated the adsorption of cellulose on the surface of oil droplets. Rheology study indicates that the resulting emulsions are attractive emulsions with typical shear-thinning gel characteristics. The underlying emulsion stabilization mechanism is a combination of Pickering and network mechanisms. The findings of this research explore a more practical way of utilizing non-derivative cellulose in the food industry as a novel food ingredient.