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 comm...

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Published in:	Food hydrocolloids Vol. 81; pp. 409 - 418
Main Authors:	Kasprzak, Miroslaw M., Macnaughtan, William, Harding, Stephen, Wilde, Peter, Wolf, Bettina
Format:	Journal Article
Language:	English
Published:	United States Elsevier Ltd 01-08-2018 Elsevier
Subjects:	Emulsion Non-chemically modified gelatinised starch OSA starch Sedimentation coefficient Stability OSA starch Emulsion Stability Sedimentation coefficient Non-chemically modified gelatinised starch
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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. [Display omitted] •Non-chemically modified gelatinised starches screened for emulsifier functionality.•High shear overhead processing of oil-in-water emulsions.•A waxy & non-waxy rice & waxy maize starch adsorbed at oil droplets, others did not.•Not related to thermal, crystallinity & molecular properties, amylose, protein.•Functionality as clean label emulsifier clearly demonstrated.
AbstractList	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. [Display omitted] •Non-chemically modified gelatinised starches screened for emulsifier functionality.•High shear overhead processing of oil-in-water emulsions.•A waxy & non-waxy rice & waxy maize starch adsorbed at oil droplets, others did not.•Not related to thermal, crystallinity & molecular properties, amylose, protein.•Functionality as clean label emulsifier clearly demonstrated. 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. 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. Image 1 • Non-chemically modified gelatinised starches screened for emulsifier functionality. • High shear overhead processing of oil-in-water emulsions. • A waxy & non-waxy rice & waxy maize starch adsorbed at oil droplets, others did not. • Not related to thermal, crystallinity & molecular properties, amylose, protein. • Functionality as clean label emulsifier clearly demonstrated.
Author	Wolf, Bettina Kasprzak, Miroslaw M. Wilde, Peter Macnaughtan, William Harding, Stephen
AuthorAffiliation	a School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK b Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
AuthorAffiliation_xml	– name: a School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK – name: b Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
Author_xml	– sequence: 1 givenname: Miroslaw M. surname: Kasprzak fullname: Kasprzak, Miroslaw M. organization: School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK – sequence: 2 givenname: William surname: Macnaughtan fullname: Macnaughtan, William organization: School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK – sequence: 3 givenname: Stephen surname: Harding fullname: Harding, Stephen organization: School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK – sequence: 4 givenname: Peter surname: Wilde fullname: Wilde, Peter organization: Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich, NR4 7UA, UK – sequence: 5 givenname: Bettina surname: Wolf fullname: Wolf, Bettina email: Bettina.Wolf@nottingham.ac.uk organization: School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK
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Keywords	OSA starch Emulsion Stability Sedimentation coefficient Non-chemically modified gelatinised starch
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Snippet	In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic...
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SubjectTerms	Emulsion Non-chemically modified gelatinised starch OSA starch Sedimentation coefficient Stability
Title	Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch
URI	https://dx.doi.org/10.1016/j.foodhyd.2018.03.002 https://www.ncbi.nlm.nih.gov/pubmed/30078926 https://search.proquest.com/docview/2084338797 https://pubmed.ncbi.nlm.nih.gov/PMC5899762
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