Abstract
The interaction effect of acetylated or octenyl succinic acid (OSA) starch and milk protein (skim milk powder: SMP; sodium caseinate: NaC; or whey protein concentrate: WPC) on the stability of oil‐in‐water emulsion with variable fat content was determined. The types of milk protein, starch and fat content in emulsions influenced the creaming index of emulsion. Creaming was found in emulsions containing SMP > WPC > NaC, respectively. The interaction of NaC‐OSA provided the highest emulsion stability. The type of modified starch with whey protein did not affect the creaming, but the fat content did. The results will benefit colloidal and emulsion industrial manufacturers.
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