Abstract
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T1 and spin-spin T2 relaxation times, both in the water and the oil phase, and the observed changes largely depended on the type of starch modification. Both types of analyzed starches also differently influenced the energy of activation of rotational movements of water molecules. On the basis of the analyses carried out with the use of LF NMR, it can be concluded that physically modified starch acts not only as a stabilizer, but also as an emulsifier, while acetylated starch does not exhibit good emulsifying properties.
Highlights
Starch is one of the most abundant polysaccharides in nature, and is primary source of energy in our diet as well as a versatile, safe and cheap texture forming agent of food products
It is generally believed that hydrocolloids, due to their solubility in water and ability to form highly viscous solutions, immobilize oil droplets dispersed in a continuous water phase, and that way are active as emulsion stabilizers
The effect of the type of fat on the water dynamics in water phase of emulsions is dominated by these four fatty acids
Summary
Starch is one of the most abundant polysaccharides in nature, and is primary source of energy in our diet as well as a versatile, safe and cheap texture forming agent of food products. In this latter role, it is most often as used as modified starch preparation rather than in its native form. Hydrocolloids, including starches, are commonly used as stabilizers for oil-in-water emulsions. It is generally believed that hydrocolloids, due to their solubility in water and ability to form highly viscous solutions, immobilize oil droplets dispersed in a continuous water phase, and that way are active as emulsion stabilizers. It is noted that the suitability of the hydrocolloids for emulsion stabilization is determined, in some extent, by their surface activity [3,4]
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