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

Research output: Contribution to journalArticlepeer-review

Authors

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

Colleges, School and Institutes

External organisations

  • Quadram Institute Bioscience
  • University of Nottingham

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.

Details

Original languageEnglish
Pages (from-to)409-418
Number of pages10
JournalFood Hydrocolloids
Volume81
Early online date5 Mar 2018
Publication statusPublished - 1 Aug 2018

Keywords

  • Emulsion, Non-chemically modified gelatinised starch, OSA starch, Sedimentation coefficient, Stability