Starch-based food emulsifiers
(2024) p.525-543- Abstract
Starch which has been modified with octenyl succinic anhydride (OSA) is an efficient emulsifier for food emulsions. The presence of the OSA groups renders the starch polymers surface active and allows for their adsorption at the oil-water interface. Due to the large size of the starch polymers, adsorbed starch offers efficient steric stabilization of emulsions. Stability is achieved also at low pH and at relatively high salt concentration. This chapter discusses the effect of high-pressure homogenization on OSA starch, emulsifying and emulsion stabilizing properties of OSA-starch, both for dissolved/partially dissolved starch as well as emulsions stabilized by granular starch, so called Pickering emulsions. Furthermore, the OSA starch... (More)
Starch which has been modified with octenyl succinic anhydride (OSA) is an efficient emulsifier for food emulsions. The presence of the OSA groups renders the starch polymers surface active and allows for their adsorption at the oil-water interface. Due to the large size of the starch polymers, adsorbed starch offers efficient steric stabilization of emulsions. Stability is achieved also at low pH and at relatively high salt concentration. This chapter discusses the effect of high-pressure homogenization on OSA starch, emulsifying and emulsion stabilizing properties of OSA-starch, both for dissolved/partially dissolved starch as well as emulsions stabilized by granular starch, so called Pickering emulsions. Furthermore, the OSA starch interaction with other molecules, such as proteins, in food emulsions and characterization of important OSA-starch properties are discussed. The focus is on OSA-starch relevant for food emulsions i.e. relatively low degree of substitution.
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- author
- Nilsson, Lars LU and Zielke, Claudia LU
- organization
- publishing date
- 2024
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Emulsion, High-pressure homogenization, Hydrophobically modified starch, Octenyl succinic anhydride, Osa starch, Starch
- host publication
- Starch in Food : Structure, Function, and Applications - Structure, Function, and Applications
- edition
- Third Edition
- pages
- 19 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85199024514
- ISBN
- 9780323961028
- 9780323961035
- DOI
- 10.1016/B978-0-323-96102-8.00017-6
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2024 Elsevier Ltd. All rights reserved.
- id
- 8e081133-f21b-4014-8d84-3f8033c36fd5
- date added to LUP
- 2024-08-07 15:06:08
- date last changed
- 2024-11-14 03:04:15
@inbook{8e081133-f21b-4014-8d84-3f8033c36fd5,
abstract = {{<p>Starch which has been modified with octenyl succinic anhydride (OSA) is an efficient emulsifier for food emulsions. The presence of the OSA groups renders the starch polymers surface active and allows for their adsorption at the oil-water interface. Due to the large size of the starch polymers, adsorbed starch offers efficient steric stabilization of emulsions. Stability is achieved also at low pH and at relatively high salt concentration. This chapter discusses the effect of high-pressure homogenization on OSA starch, emulsifying and emulsion stabilizing properties of OSA-starch, both for dissolved/partially dissolved starch as well as emulsions stabilized by granular starch, so called Pickering emulsions. Furthermore, the OSA starch interaction with other molecules, such as proteins, in food emulsions and characterization of important OSA-starch properties are discussed. The focus is on OSA-starch relevant for food emulsions i.e. relatively low degree of substitution.</p>}},
author = {{Nilsson, Lars and Zielke, Claudia}},
booktitle = {{Starch in Food : Structure, Function, and Applications}},
isbn = {{9780323961028}},
keywords = {{Emulsion; High-pressure homogenization; Hydrophobically modified starch; Octenyl succinic anhydride; Osa starch; Starch}},
language = {{eng}},
pages = {{525--543}},
publisher = {{Elsevier}},
title = {{Starch-based food emulsifiers}},
url = {{http://dx.doi.org/10.1016/B978-0-323-96102-8.00017-6}},
doi = {{10.1016/B978-0-323-96102-8.00017-6}},
year = {{2024}},
}