Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

Kasprzak, Miroslaw; Wilde, Peter; Hill, Sandra E.; Harding, Stephen E.; Ford, Rebecca; Wolf, Bettina

Abstract

Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation. Salt levels were 1.5 g salt and 0.47 g salt per 100 g external and internal aqueous phases, respectively. Variables were the starch content (2, 3, 4 g per 100 g emulsion; 20 g oil per 100 g emulsion), level of polyglycerol polyricinoleate (PGPR) as a lipophilic emulsifier (0.29, 0.57 g per 100 g emulsion) and ambient-pressure processing temperature for WRS gelatinisation, the non-chemical modification process, (75 ± 3, 88 ± 5 °C). OSA starch was used under previously applied conditions (2, 3, 4 g starch, 0.57 g PGPR per 100 g emulsion, 25 ± 5 °C). Emulsions were stable for three months, except OSA and lower level PGPR low temperature processed WRS emulsions lost salt into the external emulsion phase. One day after processing, encapsulation efficiency (EE) was as predicted from the composition for OSA emulsions, while at the same PGPR content an external aqueous phase was incorporated into the oil droplets of the WRS emulsion increasing EE. Salt release was assessed in vitro and through sensory evaluation using paired comparison testing. The results revealed that the efficacy of this salt reduction approach was enhanced for gelatinised WRS compared to OSA starch stabilised emulsions. Consumer tests on a tomato soup, to validate this salt reduction approach for a real food, revealed a possible 25% salt reduction, compared to current UK products.

Citation

Kasprzak, M., Wilde, P., Hill, S. E., Harding, S. E., Ford, R., & Wolf, B. (2019). Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction. Food and Function, 10(7), 4242-4255. https://doi.org/10.1039/c8fo01938j

• Journal Article Type: Article
• Acceptance Date: Jun 10, 2019
• Online Publication Date: Jun 14, 2019
• Publication Date: Jul 1, 2019
• Deposit Date: Jul 8, 2019
• Publicly Available Date: Jul 8, 2019
• Journal: Food & Function
• Print ISSN: 2042-6496
• Electronic ISSN: 2042-650X
• Publisher: Royal Society of Chemistry
• Peer Reviewed: Peer Reviewed
• Volume: 10
• Issue: 7
• Pages: 4242-4255
• DOI: https://doi.org/10.1039/c8fo01938j
• Keywords: Food science; General medicine
• Public URL: https://nottingham-repository.worktribe.com/output/2284727
• Publisher URL: https://pubs.rsc.org/en/Content/ArticleLanding/2019/FO/C8FO01938J#!divAbstract
• Additional Information: : This document is Similarity Check deposited; : Miroslaw Kasprzak (ORCID); : Peter Wilde (ORCID); : Peter Wilde (ResearcherID); : Sandra E. Hill (ORCID); : Stephen E. Harding (ORCID); : Rebecca Ford (ORCID); : Bettina Wolf (ORCID); : Bettina Wolf (ResearcherID); : Single-blind; : Received 4 October 2018; Accepted 10 June 2019; Accepted Manuscript published 14 June 2019; Advance Article published 1 July 2019