Abstract
The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE) value. Maltodextrin with the lowest degree of depolymerization effectively stabilized the dispersed system, and the effectiveness of this action depended on the maltodextrin type and concentration. Addition of distarch phosphate-based maltodextrin stabilized emulsion at the lowest applied concentration, and the least effective was maltodextrin prepared from acetylated starch. Emulsions stabilized by maltodextrins (DE 6) prepared from distarch phosphate and acetylated distarch adipate showed the predominance of the elastic properties over the viscous ones. Only emulsion stabilized by maltodextrin prepared from distarch phosphate (E1412) revealed the properties of strong gel. Additionally, the decrease in emulsions G′ and G″ moduli values, combined with an increase in the value of DE maltodextrins, was observed.
Highlights
Oil-in-water (o/w) emulsions are the dispersed systems composed of an oil phase dispersed in an aqueous phase [1,2]
Maltodextrins used as a stabilizer thickened the emulsion continuous phase, and at the same time modified the rheological properties of such systems [12]
The nature of the observed changes depended on the maltodextrin type, the dextrose equivalent (DE) and concentration at which it occurred in the system
Summary
Oil-in-water (o/w) emulsions are the dispersed systems composed of an oil phase dispersed in an aqueous phase [1,2]. They create the basis for a wide range of natural and processed products, such as food, cosmetics, pharmaceuticals, biological fluids or fuels [3]. Dispersed phase molecules could be stabilized by the proteins, polysaccharides or emulsifiers [4,5]. Such types of dispersions have a tendency to be thermodynamically unstable. The leading method of minimizing the rate of emulsion destabilization is the proper selection of emulsifier or/and stabilizing agents, the proper level of system dispersion to minimize the differences in density of the phases by the addition of an aggravating agent to the oil phase, or to increase the viscosity of the continuous phase and, as a consequence, cause
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