Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches

2018 ◽  
Vol 66 (35) ◽  
pp. 9301-9308 ◽  
Author(s):  
Wei Liu ◽  
Yue Li ◽  
Maoshen Chen ◽  
Feifei Xu ◽  
Fang Zhong
Keyword(s):  
Succinic Anhydride ◽  
Water Emulsion ◽  
Oil In Water ◽  
Octenyl Succinic Anhydride ◽  
Modified Starches ◽  
Oil In Water Emulsion

Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions

2018 ◽  
Vol 77 ◽  
pp. 30-39 ◽  
Author(s):  
Quanquan Lin ◽  
Rong Liang ◽  
Fang Zhong ◽  
Aiqian Ye ◽  
Harjinder Singh
Keyword(s):  
Succinic Anhydride ◽  
Oil In Water ◽  
Octenyl Succinic Anhydride ◽  
Modified Starches

scholarly journals Physicochemical and emulsifying properties of pre-treated octenyl succinic anhydride (OSA) sago starch in simple emulsion system

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1326-1332
Author(s):  
S.S. Saw ◽  
Shariffa N.Y. ◽  
Ruri A.S. ◽  
Uthumporn U.
Keyword(s):  
Succinic Anhydride ◽  
Sago Starch ◽  
Emulsifying Properties ◽  
Water Emulsion ◽  
Storage Study ◽  
Light Micrograph ◽  
Octenyl Succinic Anhydride ◽  
Pre Treatment ◽  
Oil In Water Emulsion ◽  
And Control

A study was carried out to determine the physicochemical and emulsifying properties of pre-treated octenyl succinic anhydride (OSA) sago starch in simple emulsion. Sago starch was pre-treated with STARGEN enzyme (EN OSA: single pre-treatment), heat moisture treatment followed by STARGEN enzyme (HMT EN OSA: dual pre-treatment) before being esterified with OSA. The ability of the pre-treated OSA sago starch to stabilize emulsion was then investigated. Dual pre-treated starch, HMT EN OSA, had significantly highest degree of substitution (DS), (DS = 0.0179) compared to single pre-treated starch, EN OSA, (DS = 0.0159) and native OSA, N-OSA (DS = 0.0057). As compared to emulsions prepared by N-OSA and HMT EN OSA, EN OSA had significantly highest emulsifying activity throughout all starch concentrations and it produced a thick viscous emulsion layer directly after emulsification. This might be due to enzymatic pretreatments may retained granule’s original shape and smooth appearance which allow having a better fit during the emulsification process. The highest emulsion stability was observed with the emulsion index values of EN OSA stabilized emulsions was the most stable for all starch concentrations throughout storage study. After the 8th week of storage study, the EN OSA remains the highest emulsion index from 0.37 to 0.56 for 200 mg/mL oil to 500 mg/mL oil starch concentration. Light micrograph of EN OSA showed that starch particles accumulated at the oil-water interface and cover the oil droplets with higher degree of coverage than the HMT EN OSA and control. No spaces were observed in the EN OSA stabilized emulsion which indicated that EN OSA modified sago starch can effectively stabilize oil in water emulsion.

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