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

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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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Bibliographic Details
Main Authors:	Chiu, Natalie, Tarrega, Amparo, Parmenter, Christopher D.J., Hewson, Emma Louise, Wolf, Bettina, Fisk, Ian D.
Format:	Article
Published:	Elsevier 2017
Subjects:	OSA starch; sodium encapsulation; salt reduction; emulsion; control release; sodium perception
Online Access:	https://eprints.nottingham.ac.uk/40951/

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