Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions

Abstract Consumer demands for natural and clean label ingredients is promoting food and beverage manufacturers to replace synthetic emulsifiers with natural alternatives. This study examined the potential use of quillaja saponin (Q-Naturale 200 ® ) as a natural emulsifier in model coffee creamers. The model liquid creamer was an oil-in-water emulsion (2% quillaja saponin, 10% medium chain triglycerides) that had a whitish milk color (lightness, L*  = 86–90) similar to a commercial liquid creamer ( L*  = 91–93). The model creamer was stable to droplet aggregation and creaming from pH 3.5 to 7.0, which was attributed to the small droplet diameter ( d