Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
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...
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Elsevier
2017
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| Online Access: | https://eprints.nottingham.ac.uk/40951/ |
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| author | Chiu, Natalie Tarrega, Amparo Parmenter, Christopher D.J. Hewson, Emma Louise Wolf, Bettina Fisk, Ian D. |
| author_facet | Chiu, Natalie Tarrega, Amparo Parmenter, Christopher D.J. Hewson, Emma Louise Wolf, Bettina Fisk, Ian D. |
| author_sort | Chiu, Natalie |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T19:43:43Z |
| format | Article |
| id | nottingham-40951 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:43:43Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-409512020-05-04T18:39:35Z https://eprints.nottingham.ac.uk/40951/ 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. 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. Elsevier 2017-03-31 Article PeerReviewed Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher D.J., Hewson, Emma Louise, Wolf, Bettina and Fisk, Ian D. (2017) Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food Hydrocolloids, 69 . pp. 450-458. ISSN 1873-7137 OSA starch; sodium encapsulation; salt reduction; emulsion; control release; sodium perception http://www.sciencedirect.com/science/article/pii/S0268005X17303612 doi:10.1016/j.foodhyd.2017.03.002 doi:10.1016/j.foodhyd.2017.03.002 |
| spellingShingle | OSA starch; sodium encapsulation; salt reduction; emulsion; control release; sodium perception Chiu, Natalie Tarrega, Amparo Parmenter, Christopher D.J. Hewson, Emma Louise Wolf, Bettina Fisk, Ian D. Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness |
| title | Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness |
| title_full | Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness |
| title_fullStr | Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness |
| title_full_unstemmed | Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness |
| title_short | Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness |
| title_sort | optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness |
| topic | OSA starch; sodium encapsulation; salt reduction; emulsion; control release; sodium perception |
| url | https://eprints.nottingham.ac.uk/40951/ https://eprints.nottingham.ac.uk/40951/ https://eprints.nottingham.ac.uk/40951/ |