| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5520924 | Current Opinion in Food Science | 2017 | 6 Pages |
â¢OSA-starch is used to stabilize emulsions.â¢OSA-maltodextrins can be used to stabilize emulsions before encapsulation.â¢Small starch granules show better emulsion stability.â¢Starch nanoparticles are suggested to stabilize emulsions.
Many foods, cosmetics and pharmaceutical products are present as colloidal systems. Emulsions are perhaps the most frequently used system in these products. The use of biopolymers to stabilize emulsions has increased in recent years, as these polysaccharides are widely distributed and occurring in nature and are also economical. Octenyl succinic anhydride (OSA) starch is the derivative that meets the requirements to stabilize emulsions. However, it is necessary to achieve improvements in OSA starch to increase its functionality in emulsions. The use of small starch granules and reduction of those small starch granules to nanoscale dimension is an approach to obtain better functionality and to develop new products.
