Table 3.
The emulsifying activity of the EPS produced by B. haynesii CamB6 in different vegetable oils compared to commercial EPS biopolymer and synthetic emulsificant.
| Vegetable Oils | Emulsification Index (E24) | ||
|---|---|---|---|
| CamB6 EPS | Synthetic Surfactant Tween 20 |
EPS Biopolymer Xanthan Gum |
|
| Coconut | 62.73 ± 0.97 | 48.18 ± 0.78 | 58.33 ± 0.71 |
| Corn | 69.09 ± 0.25 | 46.36 ± 1.42 | 51.67 ± 0.82 |
| Canola | 64.55 ± 1.20 | 45.00 ± 0.00 | 51.67 ± 0.82 |
| Avocado | 69.09 ± 0.25 | 50.91 ± 0.49 | 56.36 ± 3.00 |
| Sunflower | 62.73 ± 0.65 | 43.33 ± 1.35 | 60.00 ± 0.00 |
| Olive | 65.45 ± 2.20 | 50.91 ± 0.45 | 80.00 ± 0.00 |
| Sesame | 75.45 ± 1.16 | 64.55 ± 1.20 | 80.00 ± 0.00 |