Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion

This study investigated the impact of incorporating a xanthan gum (XG)/locust bean gum (LBG) complex into the inner water phase and varying oil types, such as canola and medium-chain triglyceride (MCT) oils, on the physicochemical, rheological, digestive, and sensory properties of water-in-oil-in-water (W₁/O/W₂) and gel-in-oil-in-water (G/O/W) double emulsions designed to modulate saltiness and bitterness perception. Systematic variation of the XG/LBG concentration and oil type led to a more uniform particle structure with decreased droplet size as the gum concentration increased, while all emulsions exhibited encapsulation efficiencies above 80 % and ζ-potentials approaching 30 mV, confirming their stability. Rheological properties indicated that increasing the gum complex concentration enhanced both viscosity and the storage modulus, with canola oil-based formulations generally exhibiting higher viscosity compared to those prepared with MCT oil. In vitro digestion studies revealed that MCT oil-based emulsions promoted a more rapid release of potassium ions, whereas canola oil-based systems provided a more gradual release. Sensory analysis further demonstrated that both the gelled inner phase and the oil type significantly influenced sensory perception, with G/O/W emulsions yielding a prolonged perception of saltiness and reduced bitterness relative to conventional W₁/O/W₂ systems. Collectively, these results highlight the key role of the XG/LBG complex and oil type in modulating texture, release kinetics, and sensory attributes, providing insights for developing functional foods with balanced taste.