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Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

Kasprzak, Miroslaw M.; Macnaughtan, William; Harding, Stephen; Wilde, Peter; Wolf, Bettina

Authors

Miroslaw M. Kasprzak

William Macnaughtan

Peter Wilde

Bettina Wolf



Abstract

In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride(OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces, acting as emulsifiers. Screening a range of commercially available food starches revealed that a non-waxy rice starch, a waxy rice starch and the waxy maize starch PRIMA600 showed oil-in-water emulsifying ability following gelatinisation. The microstructure of emulsions formulated with 20 % oil and 1 % starch was stable for at least 3 months. Thermal, crystallinity and molecular property analyses as well as amylose and protein content revealed no obvious link to this property. Nevertheless, this research has provided the food industry with exciting results for the formulation of clean label emulsions. Moreover, it presents a concept for oral release food emulsions with destabilisation via salivary amylase digestion of the stabilising starch emulsifier.

Citation

Kasprzak, M. M., Macnaughtan, W., Harding, S., Wilde, P., & Wolf, B. (2018). Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch. Food Hydrocolloids, 81, https://doi.org/10.1016/j.foodhyd.2018.03.002

Journal Article Type Article
Acceptance Date Mar 2, 2018
Online Publication Date Mar 5, 2018
Publication Date Aug 31, 2018
Deposit Date Mar 15, 2018
Publicly Available Date Mar 15, 2018
Journal Food Hydrocolloids
Print ISSN 0268-005X
Electronic ISSN 1873-7137
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 81
DOI https://doi.org/10.1016/j.foodhyd.2018.03.002
Keywords Non-chemically modified gelatinised starch; OSA starch; Emulsion; Stability; Sedimentation
Public URL http://eprints.nottingham.ac.uk/id/eprint/50457
Publisher URL https://www.sciencedirect.com/science/article/pii/S0268005X17319264
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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