Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants.

Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat substitutes. This study elucidated the physicochemical properties and redox stability of myoglobin from both natural (equine) and cellular agriculture (bovine, sperm whale, and leopard) sources. The electrical characteristics and water-solubility of the different myoglobin samples were measured from pH 2.5 to 8.5. The isoelectric point of the myoglobin samples depended on the species, being pH 5.5 for equine, pH 4.5 for leopard and bovine, and pH 6.5 for sperm whale. All myoglobin samples had a solubility greater than 80% across the entire pH range studied. All myoglobin solutions appeared red and had two peaks in their UV-visible absorbance spectra after one day, which is consistent with oxymyoglobin formation. Equine myoglobin at pH 8 was selected to study its redox and color stability over time, where the oxymyoglobin oxidative status closely paralleled with the redness of the solutions. The effects of antioxidants (ascorbic acid, caffeic acid, catechin, gallic acid, quercetin, taxifolin, Trolox, and 4-methylcatechol) on the redox and color stability (redness) of the equine myoglobin (pH 8.0) was also studied. Antioxidants with low reduction potential values (ascorbic acid and quercetin) were particularly effective at enhancing the color stability of oxymyoglobin. The computational modeling study showed that amino acids on the myoglobin interacted with antioxidants through hydrogen bonds. The insights obtained may have important implications for the use of cellular agriculture to produce myoglobin for food applications.

The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.

BACKGROUND: Walnut oil, which is rich in polyunsaturated fatty acids (PUFAs), can be incorporated into food emulsions to increase their nutritional value. However, these emulsions are highly susceptible to deterioration during storage due to lipid oxidation. Konjac glucomannan (KGM) is a neutral plant polysaccharide used as a stabilizer, thickener or gelling agent in foods. The goal of this study was to incorporate KGM into oil-in-water emulsions containing walnut oil droplets coated by whey protein isolate (WPI) and then determine its effects on their physical and oxidative stability. RESULTS: At pH 3, inclusion of KGM (0.1-1 g kg-1 ) reduced the positive surface potential on the droplets in the emulsions and modified the secondary structure of the adsorbed whey proteins, suggesting an interaction between KGM and WPI at the droplet surfaces. The physical stability of the emulsions was enhanced when 0.1-0.6 g kg-1 KGM was added but reduced at higher levels. Lipid oxidation was inhibited in the emulsions in a dose-dependent manner when 0.2-0.6 g kg-1 KGM was added but protein oxidation was promoted at higher KGM levels. The steric hindrance provided by the thick WPI-KGM interfaces, as well as the ability of the polysaccharides to modify the antioxidant properties of the adsorbed proteins, may account for these effects. CONCLUSION: These results suggest that KGM can be used to inhibit lipid oxidation in emulsified foods containing protein-coated oil droplets. However, its level must be optimized because higher doses can result in droplet aggregation and protein oxidation. © 2022 Society of Chemical Industry.

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins.

The impact of Lycium barbarum polysaccharides (LBPs) on the physical and chemical stability of oil-in-water emulsions coated by a whey protein isolate (WPI) was investigated. At pH 3.0, the anionic LBP (0.2-0.6 wt %) molecules were electrostatically deposited onto the cationic surfaces of the WPI-coated oil droplets, leading to the formation of stable multilayered emulsions containing WPI-/LBP-coated oil droplets. However, increasing the LBP concentration to 0.8 wt % led to oil droplet aggregation, which was attributed to charge neutralization, bridging flocculation, and/or depletion flocculation. For subsequent experiments, a low (0.2%) and an intermediate (0.6%) LBP dose was used to prepare the secondary emulsions, and then their physical and oxidative stability was studied during 8 days of storage at 37 °C. The presence of the multilayer WPI/LBP coatings around the oil droplets inhibited lipid oxidation (reduced levels of lipid hydroperoxides and 2-thiobarbituric acid-reactive substances), as well as protein oxidation (reduced levels of carbonyl formation, sulfhydryl consumption, molecular weight modifications, intrinsic fluorescence loss, and Schiff-base fluorescence gain). The antioxidant effects of the multilayer coatings were greater at the higher LBP concentration. These results suggest that LBP, a natural plant-based polysaccharide isolated from a traditional Chinese medicine, can be used to improve the quality of emulsion-based foods. However, the level used should be optimized to ensure good physical and oxidative stability of the emulsions.

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins.

The ability of tea polyphenols (0, 0.01, 0.02 or 0.04 w/v %) to inhibit lipid and protein oxidation in walnut oil-in-water (O/W) emulsions was examined, as well as to alter their stability to aggregation and creaming. The lipid droplets in these emulsions were coated by whey proteins. The physical stability of the emulsions during storage (50 °C, 96 h) was improved by addition of 0.01% tea polyphenols, but reduced when higher levels were added. Low levels (0.01%) of tea polyphenols inhibited lipid oxidation (lipid hydroperoxide and 2-thiobarbituric acid-reactive substance formation) and protein oxidation (carbonyl and Schiff base formation, sulfhydryl and intrinsic fluorescence loss, and molecular weight changes). However, high levels (0.04%) of tea polyphenols were less effective at inhibiting lipid oxidation, and actually promoted protein oxidation. Tea polyphenols are natural antioxidants that can enhance the quality and shelf life of emulsified polyunsaturated lipids when used at an appropriate concentration.

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins.

The food industry is exploring the natural environment to identify botanical extracts that can be used as functional ingredients that can replace synthetic ingredients in foods. In the present study, the ability of black rice anthocyanins as natural antioxidants to inhibit both lipid and protein oxidation in protein-stabilized oil-in-water emulsions was examined. Whey-protein-stabilized emulsions were prepared containing 0, 0.02, 0.04, and 0.06% (w/v) anthocyanins, and then the impact of this plant-based extract on their physical and chemical stabilities was evaluated. The addition of the anthocyanins improved the physical stability of the emulsions in a dose-dependent manner by inhibiting droplet aggregation during storage (35 °C for 5 days). The anthocyanins also exhibited good antioxidant activity in a dose-dependent manner, as seen by their capacity for inhibiting both lipid oxidation (reduced lipid hydroperoxides and malondialdehyde) and protein oxidation (reduced carbonyl and Schiff base formation, intrinsic fluorescence loss, and molecular weight changes). Black rice anthocyanins may therefore be an effective botanical extract for improving the stability of protein-stabilized food emulsions by inhibiting oxidative reactions.

Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers.

Understanding lipid oxidation mechanisms in low moisture foods is necessary to develop antioxidant strategies to increase shelf life and/or to improve nutritional quality by increasing polyunsaturated fatty acid concentrations. In this study, we examined the influence of water activity (aw), sugars (glucose, maltose, maltodextrin, and cyclodextrin), and proteins (casein and gluten) on the lipid hydroperoxide and hexanal lag phases of model crackers. Oxidative stability of crackers was in an order: aw 0.7 > aw 0.4 > aw 0.2 > aw 0.05. Higher water activities resulted in bigger differences between hydroperoxide lag phases and hexanal lag phases. Compared to non-reducing cyclodextrin and no added sugar controls, reducing sugars including glucose, maltose, and maltodextrin at the same dextrose equivalence increased both hydroperoxide and hexanal lag phases. At the same dextrose equivalence, oxidative stability was in the order of maltose > maltodextrin > glucose > control (no sugar added). The antioxidant effectiveness of maltose, a low sweetness profile sugar, increased with increasing concentrations from 1.1 to 13.8%. Increasing aw increased the antioxidant activity of maltose. For example, 1.1% maltose increased both hydroperoxides and hexanal lag phases by 9 days at an aw of 0.2, but increased hydroperoxide lag phase by 24 days and hexanal lag phase by 15 days at an aw of 0.7. Gluten was able to inhibit lipid oxidation with activity increasing with increasing aw while casein showed minimal antioxidant impact. Antioxidant activity of gluten decreased when its sulfhydryl groups were blocked by N-ethylmaleimide suggesting that cysteine was an important antioxidant component of gluten. Adjusting water activity and addition of reducing sugars and gluten could be strategies to increase oxidative stability of low moisture crackers.

Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration.

Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble antioxidants were more effective at protecting curcumin from degradation than the oil-soluble ones, which may have been because curcumin degrades faster in water than in oil. Interestingly, the amphiphilic antioxidant was almost as effective as the water-soluble ones. The oil-soluble antioxidant actually slightly promoted curcumin degradation. In summary, curcumin retention after storage declined in the following order: 82.6% (Trolox) ~82.2% (ascorbic acid) >79.5% (ascorbyl palmitate) ≫57.9% (control) >52.7% (α-tocopherol). The effectiveness of ascorbic acid in stabilizing curcumin increased as its concentration was raised (0-300 µM). Our results may facilitate the creation of curcumin-enriched foods and beverages with enhanced bioactivity.

A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil.

In this study, base algae oil was gelled through the formation of a crystal network using food-grade monoacylglycerol (MAG). The impact of the MAG concentration (5, 10, 20 wt%) and water content (0, 5 wt%) on the physical properties and oxidative stability of the gelled algae oil was systematically investigated. The antioxidative activity of 300 µM hydrophilic antioxidant, i.e., ascorbic acid and green tea extract, on the oxidative stability of the gelled algae oil by 20 wt% of MAG was also examined. The results obtained clearly showed that the melting temperature, melting of entropy, and complex modulus of the algae oil increased with increasing the MAG concentration. The addition of 5 wt% water could negatively affect the strength of the MAG crystal network, while a physically stable gel system could only be formed with 20 wt% MAG. The stronger crystal network formed by 20 wt% MAG retarded the lipid oxidation of algae oil due to the creation of a physical barrier to restrain the attack from oxygen. The addition of green tea extract could further synergize with the MAG crystalline network by forming a thermodynamic barrier to effectively quench the radicals, thus prolonging the oxidative stability of algae oil 4-fold longer than that of the base algae oil.

Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins.

BACKGROUND: Vegetable proteins are increasingly used to stabilize oil-in-water (O/W) emulsions. However, emulsions are thermodynamically unstable. Recently, high-intensity ultrasound (US) has been used to enhance the stability of emulsions. For these reasons, and considering almond (Prunus dulcis L.) as a good source of high-quality proteins, the aim of this work was to investigate the effect of US treatment on the stability of pre-emulsification O/W emulsions coated with almond protein isolate (API). RESULTS: The influence of API concentration (0.25-2.0 g L-1 ), ion strength (0-500 mmol L-1 NaCl), and pH (3.0-7.0) on the stability of US-treated emulsions was evaluated. US treatment (200-600 W, 25 kHz, 15 min) led to a significant reduction in the particles size of droplets in emulsions, increased critical osmotic pressure and additional protein interfacial adsorption, and thus the formation of more stable emulsions. The more unfolded and random coil structures of the proteins were detected at higher US power, facilitating protein interfacial adsorption. Increasing API concentrations resulted in higher stability of US-treated emulsions against untreated counterparts. The US-treated emulsions were more resistant to salt than untreated samples. In the range from pH 3.0 to7.0, US treatment also enhanced the physical stability of emulsions compared with untreated emulsions. CONCLUSION: US technology could be applied to produce more stable O/W food emulsions stabilized by proteins. © 2018 Society of Chemical Industry.

Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability.

The impact of emulsifier type (quillaja saponin, Tween 80, whey protein and casein) and antioxidant type (EDTA, ascorbic acid, catechin, alpha tocopherol, ascorbic acid palmitate) on the physical and chemical stability of lutein-fortified emulsions was investigated. Quillaja saponin produced emulsions with the best overall stability to droplet aggregation, creaming, and colour fading during storage at 45°C for ten days. The impact of antioxidant type on the stability of lutein-fortified emulsions prepared using quillaja saponin was therefore investigated further. The extent of droplet aggregation and creaming was largely independent of antioxidant type. Surprisingly, most of the antioxidants promoted lutein degradation. Only ascorbic acid showed some ability to inhibit colour fading during storage, although EDTA had some inhibitory effects in the early stages of storage. This study suggests that lutein-enriched emulsions prepared using quillaja saponin as an emulsifier and ascorbic acid as an antioxidant may be the most suitable as delivery systems.

Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.

Emulsion-based delivery systems are being developed to incorporate ω-3 fatty acids into functional foods and beverages. There is interest in formulating these delivery systems from more sustainable and label-friendly ingredients. The aim of this study was therefore to examine the impact of plant-protein emulsifiers on the oxidative stability of 1wt% fish oil-in-water emulsions. Fish oil emulsions stabilized by three types of legume protein (lentil, pea, and faba bean) were produced using a high-pressure microfluidizer. The formation of primary (peroxides) and secondary (TBARS) lipid oxidation products was measured when the emulsions were stored at 37°C under accelerated (+100µM iron sulfate) or non-accelerated (no added iron) conditions for 21 or 33days, respectively. The particle size, charge and microstructure of the emulsions were monitored during storage using light scattering and microscopy to detect changes in physical stability. Emulsions stabilized by whey protein isolate, a commonly used animal-based protein, were utilized as a control. The emulsions formed using whey protein had smaller initial particle sizes, better physical stability, and slightly better stability to lipid oxidation than the ones formed using plant-based proteins. The impact of protein location (adsorbed versus non-adsorbed) on the oxidative stability of the emulsions was also investigated. The presence of non-adsorbed proteins inhibited lipid oxidation, presumably by binding transition metals and reducing their ability to interact with ω-3 fatty acids in the lipid droplets. Overall, these results have important implications for fabricating emulsion-based delivery systems for bioactive lipids, e.g., they indicate that including high levels of non-adsorbed proteins could improve oxidative stability.

Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.

There is great interest in the formulation of plant-based foods enriched with nutrients that promote health, such as polyunsaturated fatty acids. This study evaluated the impact of sunflower phospholipid type on the formation and stability of flaxseed oil-in-water emulsions. Two sunflower lecithins (Sunlipon 50 and 90) with different phosphatidylcholine (PC) levels (59 and 90%, respectively) were used in varying ratios to form emulsions. Emulsion droplet size, charge, appearance, microstructure, and oxidation were measured during storage at 55 °C in the dark. The physical and chemical stability increased as the PC content of the lecithin blends decreased. The oxidative stability of emulsions formulated using Sunlipon 50 was better than emulsions formulated using synthetic surfactants (SDS or Tween 20). The results are interpreted in terms of the impact of emulsifier type on the colloidal interactions between oil droplets and on the molecular interactions between pro-oxidants and oil droplet surfaces.

Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.

Chemically unstable lipophilic bioactives, such as polyunsaturated lipids, often have to be encapsulated in emulsion-based delivery systems before they can be incorporated into foods, supplements, and pharmaceuticals. The objective of this study was to develop highly concentrated emulsion-based fish oil delivery systems using natural emulsifiers. Fish oil-in-water emulsions were fabricated using a highly efficient dual-channel high-pressure microfluidizer. The impact of oil concentration on the formation, physical properties, and oxidative stability of fish oil emulsions prepared using two natural emulsifiers (quillaja saponins and rhamnolipids) and one synthetic emulsifier (Tween-80) was examined. The mean droplet size, polydispersity, and apparent viscosity of the fish oil emulsions increased with increasing oil content. However, physically stable emulsions with high fish oil levels (30 or 40 wt %) could be produced using all three emulsifiers, with rhamnolipids giving the smallest droplet size (d < 160 nm). The stability of the emulsions to lipid oxidation increased as the oil content increased. The oxidative stability of the emulsions also depended on the nature of the emulsifier coating the lipid droplets, with the oxidative stability decreasing in the following order: rhamnolipids > saponins ≈ Tween-80. These results suggest that rhamnolipids may be particularly effective at producing emulsions containing high concentrations of ω-3 polyunsaturated fatty acids-rich fish oil.

Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on ß-carotene degradation in oil-in-water emulsions.

The chemical instability of ß-carotene limits its utilization as a nutraceutical ingredient in foods. In this research, the effect of continuous phase alpha-lactalbumin (α-LA) and (-)-epigallocatechin-3-gallate (EGCG) on ß-carotene degradation in medium chain triacylglycerol (MCT)- and corn oil-in-water emulsions was examined. EGCG significantly inhibited ß-carotene degradation in both MCT and corn oil-in-water emulsions in a dose dependent manner. α-LA was not able to protect ß-carotene in MCT emulsions and the combination of EGCG and α-LA had a similar effect as EGCG alone. EGCG had no effect on lipid oxidation in corn oil-in-water emulsions but can protect ß-carotene. ß-Carotene was more stable in corn oil emulsions stabilized by α-LA compared to emulsions stabilized by Tween 20. These results show that EGCG is effective at protecting ß-carotene in different emulsion systems without negatively impacting lipid oxidation suggesting that it could be utilized to increase the incorporation of ß-carotene into food emulsions.

Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers.

The impact of natural hydrophilic antioxidants, metal chelators, and hydrophilic antioxidant/metal chelator mixture on the oxidative stability of base algae oil and water-in-algae oil emulsion was investigated. The results showed that green tea extract and ascorbic acid had greatest protective effect against algae oil oxidation and generated four day lag phase, whereas rosmarinic acid, grape seed extract, grape seed extract polymer, deferoxamine (DFO), and ethylenediaminetetraacetic acid (EDTA) had no significant protective effect. Besides, there was no synergistic effect observed between natural antioxidants and ascorbic acid. The emulsifiers are critical to the physicochemical stability of water-in-algae oil emulsions. Polyglycerol polyricinoleate (PGPR) promoted the oxidation of emulsion. Conversely, the protective effect on algae oil oxidation was appreciated when defatted soybean lecithin (PC 75) or defatted lyso-lecithin (Lyso-PC) was added. The role of hydrophilic antioxidants in emulsion was similar to that in algae oil except EDTA which demonstrated strong antioxidative effect in emulsion. The results could provide information to build up stable food products containing polyunsaturated fatty acids (PUFA).

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.

The influence of three surface-active proteins on the oxidative stability and lipase digestibility of emulsified ω-3 oils was examined: deamidated wheat gliadin (gliadin); sodium caseinate (CN); whey protein isolate (WPI). Gliadin and WPI were more effective at inhibiting lipid oxidation (hydroperoxides and TBARS) of fish oil-in-water emulsions than CN. Protein oxidation during storage was determined by measuring the loss of tryptophan fluorescence. The CN-emulsions exhibited the highest loss of tryptophan fluorescence during aging, as well as the highest amount of lipid oxidation. Potential reasons for the differences in oxidative stability of the emulsions with different proteins include differences in interfacial film thickness, protein chelating ability, and antioxidant amino acids profiles. During in vitro digestion, gliadin-stabilized emulsions had the lowest digestion rate of the three proteins. These results have important implications for using proteins to fabricate emulsion-based delivery systems for ω-3 oils.

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.

The influence of two anionic dietary fibers (xanthan gum and pectin) on the oxidative stability and lipid digestibility of fish oil emulsions stabilized by wheat protein (gliadin) was investigated. Lipid oxidation was determined by measuring lipid hydroperoxides and TBARS of the emulsions during storage, while protein oxidation was measured using fluorescence spectroscopy. Lipid and protein oxidation was faster at pH3.5 than at pH7, which may have been due to increased iron solubility under acidic conditions. Xanthan gum inhibited lipid and protein oxidation, which was attributed to its ability to bind iron ions. Conversely, pectin promoted oxidation, which was attributed to the presence of endogenous transition metals in the polysaccharide ingredient. In vitro digestion was carried out to evaluate the digestibility of oil droplets in emulsions with or without polysaccharides. Both xanthan gum and pectin significantly increased the rate of lipid digestion, which was attributed to their ability to inhibit droplet aggregation under gastrointestinal conditions. These results have important implications for designing emulsion-based functional foods with improved oxidative stability and lipid digestibility.

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study.

The potential gastrointestinal fate of oil-in-water emulsions containing lipid phases from different sources was examined: vegetable oils (corn, olive, sunflower, and canola oil); marine oils (fish and krill oil); flavor oils (orange and lemon oil); and, medium chain triglycerides (MCT). The lowest rates and extents of lipid digestion were observed for emulsified flavor oil, followed by emulsified krill oil. There was no appreciable difference between the final amounts of free fatty acids released for emulsified digestible oils. Differences in the digestibility of emulsions prepared using different oils were attributed to differences in their compositions, e.g., fatty acid chain length and unsaturation. The particle size distribution, particle charge, microstructure, and macroscopic appearance of the emulsions during passage through the simulated GIT depended on oil type. The results of this study may facilitate the design of functional foods that control the digestion and absorption of triglycerides, as well as the bioaccessibility of hydrophobic bioactives.

Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.).

Thyme is a good source of antioxidant compounds but it can be contaminated by microorganisms. An experimental fluid bed ultraviolet (UV) reactor was designed for microbial decontamination of thyme samples and the effect of shortwave ultraviolet light (UV-C) radiation on antioxidant properties of thyme was studied. Samples were exposed to UV-C radiation for 16 or 64 min. UV-C treatment led to 1.04 and 1.38 log CFU/g reduction of total aerobic mesophilic bacteria (TAMB) counts. Hunter a(∗) value was the most sensitive colour parameter during UV-C treatment. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of extracts was not significantly affected by UV-C. Addition of thyme extracts at 0.15 and 0.3 µmol GAE/ml emulsion delayed the formation of lipid hydroperoxides and headspace hexanal in the 5.0%(wt) corn oil-in-water emulsion from 4 to 9 and 14 days, respectively. No significant changes in oxidation rates were observed between UV-C treated and untreated samples at same concentrations.

Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin.

The food and beverage industry is trying to replace synthetic functional ingredients with more "label-friendly" ingredients in many commercial products. This study therefore examined the influence of environmental stresses on the stability of emulsions stabilized by a combination of lysolecithin and sucrose monopalmitate (SMP). Orange oil-in-water emulsions (5% (w/w) oil) stabilized by SMP (1%) and lysolecithin (0-0.5%) were prepared using high-pressure homogenization (pH 3). In the absence of lysolecithin, all emulsions were highly unstable to droplet aggregation, which was attributed to low droplet charge (weak electrostatic repulsion) and small SMP headgroup size (weak steric repulsion). Incorporation of 0.1-0.5% lysolecithin into the emulsions greatly improved their stability to droplet aggregation, which was mainly attributed to the increase in negative charge on the droplets (strong electrostatic repulsion). The addition of high levels of salt (NaCl) to the emulsions promoted droplet aggregation and creaming. Emulsions containing 0.5% lysolecithin were stable to heating (30-90 °C) in the absence of salt, but exhibited droplet aggregation and creaming when held at high (>50 °C) temperatures in the presence of 300 mM salt. This study has implications for the development of emulsion-based delivery systems for use in food and beverage products.