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Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

Chiu, Natalie; Tarrega, Amparo; Parmenter, Christopher D.J.; Hewson, Emma Louise; Wolf, Bettina; Fisk, Ian D.

Authors

Natalie Chiu

Amparo Tarrega

Christopher D.J. Parmenter

Emma Louise Hewson

Bettina Wolf

Ian D. Fisk ian.fisk@nottingham.ac.uk



Abstract

Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl succinic anhydride (OSA) treatment (0 - 3 %) to vary the degree of hydrophobicity of the emulsifying starch. During oral processing native salivary amylase hydrolysed the starch and destabilised the o/w emulsion releasing the inner w/o phase and subsequently sodium into the oral cavity, resulting in a salty taste. Whilst increasing OSA treatment levels increased the stability of the emulsion, intermediate or low levels of starch modification resulted in enhanced saltiness. It is therefore proposed that 1.5% OSA modified starch is optimal for sodium delivery and 2% OSA modified starch is optimal for sodium delivery in systems that require greater process stability. It is also shown that sodium release was further enhanced by oral processing and was positively correlated with native amylase activity. The results demonstrate a promising new approach for the reduction of salt or sugar in emulsion based foods.

Journal Article Type Article
Journal Food Hydrocolloids
Print ISSN 0268-005X
Electronic ISSN 1873-7137
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 69
APA6 Citation Chiu, N., Tarrega, A., Parmenter, C. D., Hewson, E. L., Wolf, B., & Fisk, I. D. (in press). Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food Hydrocolloids, 69, https://doi.org/10.1016/j.foodhyd.2017.03.002
DOI https://doi.org/10.1016/j.foodhyd.2017.03.002
Keywords OSA starch; sodium encapsulation; salt reduction; emulsion; control release; sodium perception
Publisher URL http://www.sciencedirect.com/science/article/pii/S0268005X17303612
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0





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