Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch
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 comme...
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Elsevier
2018
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| Online Access: | https://eprints.nottingham.ac.uk/50457/ |
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| author | Kasprzak, Miroslaw M. Macnaughtan, William Harding, Stephen Wilde, Peter Wolf, Bettina |
| author_facet | Kasprzak, Miroslaw M. Macnaughtan, William Harding, Stephen Wilde, Peter Wolf, Bettina |
| author_sort | Kasprzak, Miroslaw M. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T20:16:52Z |
| format | Article |
| id | nottingham-50457 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:16:52Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-504572020-05-04T19:48:53Z https://eprints.nottingham.ac.uk/50457/ Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch Kasprzak, Miroslaw M. Macnaughtan, William Harding, Stephen Wilde, Peter Wolf, Bettina 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. Elsevier 2018-08-31 Article PeerReviewed Kasprzak, Miroslaw M., Macnaughtan, William, Harding, Stephen, Wilde, Peter and Wolf, Bettina (2018) Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch. Food Hydrocolloids, 81 . pp. 409-418. ISSN 1873-7137 Non-chemically modified gelatinised starch; OSA starch; Emulsion; Stability; Sedimentation https://www.sciencedirect.com/science/article/pii/S0268005X17319264 doi:10.1016/j.foodhyd.2018.03.002 doi:10.1016/j.foodhyd.2018.03.002 |
| spellingShingle | Non-chemically modified gelatinised starch; OSA starch; Emulsion; Stability; Sedimentation Kasprzak, Miroslaw M. Macnaughtan, William Harding, Stephen Wilde, Peter Wolf, Bettina Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch |
| title | Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch |
| title_full | Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch |
| title_fullStr | Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch |
| title_full_unstemmed | Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch |
| title_short | Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch |
| title_sort | stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch |
| topic | Non-chemically modified gelatinised starch; OSA starch; Emulsion; Stability; Sedimentation |
| url | https://eprints.nottingham.ac.uk/50457/ https://eprints.nottingham.ac.uk/50457/ https://eprints.nottingham.ac.uk/50457/ |