Premium
The effect of tapioca maltodextrins on the stability of oil‐in‐water emulsions
Author(s) -
Udomrati Sunsanee,
Ikeda Shinya,
Gohtani Shoichi
Publication year - 2011
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201000165
Subject(s) - creaming , maltodextrin , emulsion , chemistry , food science , flocculation , chromatography , biochemistry , organic chemistry , spray drying
The effect of concentration of tapioca maltodextrin with three different DE values on the viscosity, depletion attraction potential ( W dep ), rate of coalescence ( K c ), and creaming rate of oil‐in‐water emulsion have been investigated. The relative viscosity and W dep increased with increasing maltodextrin concentration. Critical flocculation concentration (CFC) of emulsions containing maltodextrin with DE of 16 (DE16), 12 (DE12), and 9 (DE9) were 11, 7, and 5.5 wt%, respectively. At maltodextrin concentrations below CFC, there was no change in K c and no creaming was observed. At maltodextrin concentrations above CFC, an increase in the concentration of DE9 and DE12 resulted in an increase in K c until it reached a constant value. K c values remained to be constant in the concentration range between 30 and 40 wt% for DE9 and that between 35 and 45 wt% for DE12. Further increasing in concentration of DE9 and 12 decreased K c . K c of DE16 monotonically increased with increasing concentration from CFC to 50 wt%. The rate of creaming decreased with increasing maltodextrin concentration over CFC until it reached zero. Creaming was not observed at maltodextrin concentrations more than 35 wt% for DE9 and 40 wt% for DE12 whereas DE16 showed creaming at all concentrations above CFC. A maltodextrin with a lower DE inhibited creaming more efficiently than maltodextrin with a higher DE because of higher viscosities. The K c tended to increase with decreasing DE because the strength of interaction between oil droplets increased.