Maltodextrins produced from chemically modified starches as agents affecting stability and rheological properties of albumin foam

- Maltodextrins produced from chemically modified starches were used as foam stabilizers.
- Foam stability depends on the type of maltodextrin and its dextrose equivalent (DE).
- Foam with distarch phosphate maltodextrin was the most stable.
- Stability of the foam was decreasing with increase of DE value of the maltodextrin.
- The type of maltodextrin and its DE value affected rheological properties of the foam.

The purpose of this work was to study the influence of maltodextrins produced from chemically modified starches (stabilised, cross-linked, and double modified) on the stability and rheological characteristics of foam produced from egg albumin. A significant effect was found, related to the type of chemically modified starch used to produce the maltodextrins, on the stabilising properties of the latter and on the viscoelastic properties of the foam systems. Maltodextrins produced from distarch phosphate exhibited the best foam stabilising properties, while maltodextrins from acetylated starch had no favourable effect on the stability of the foam. Moreover, it was found that foam stability decreased as the dextrose equivalent (DE) value of the maltodextrin increased. The foams stabilised with maltodextrins exhibited viscoelastic properties, with domination of the storage modulus over the loss modulus, and behaviour similar to weak gels. The susceptibility of the foams to deformation was dependent on the type of maltodextrin and its DE value. The foam stabilised with the DE 6 maltodextrin produced from acetylated distarch phosphate was the most resistant to deformation, while foam with maltodextrin produced from acetylated starch was the least resistant to deformation.