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.
Christopher D.J. Parmenter
Emma Louise Hewson
Ian D. Fisk firstname.lastname@example.org
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|
|Peer Reviewed||Peer Reviewed|
|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|
|Keywords||OSA starch; sodium encapsulation; salt reduction; emulsion; control release; sodium perception|
|Copyright Statement||Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0|
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0
You might also like
Controlling salt and aroma perception through the inclusion of air fillers
Programmed emulsions for sodium reduction in emulsion based foods
Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction