The effect of tapioca maltodextrins on the stability of oil-in-water emulsions

Starch/Staerke

Volumn 63, Issue 6, 2011, Pages 347-353

  Udomrati, Sunsanee ^a,b   Ikeda, Shinya ^c   Gohtani, Shoichi ^c  

^a EHIME UNIVERSITY   (Japan)

^b KASETSART UNIVERSITY   (Thailand)

^c KAGAWA UNIVERSITY   (Japan)

Author keywords

Coalescence; Critical flocculation concentration; Flocculation; Maltodextrin; Oil in water emulsion

Indexed keywords

CONCENTRATION RANGES; CRITICAL FLOCCULATION CONCENTRATIONS; DEPLETION ATTRACTION; MALTODEXTRINS; OIL DROPLETS; OIL-IN-WATER EMULSIONS; RELATIVE VISCOSITY;

COALESCENCE; CONCENTRATION (PROCESS); EMULSIFICATION; EMULSIONS; FLOCCULATION; VISCOSITY;

FLAVORS;

MANIHOT ESCULENTA;

EID: 79958149898     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000165     Document Type: Article

References (18)

1. McClements, D. J., (Ed.), Food Emulsions: Principles, Practices, and Techniques, 2nd Edn., CRC Press, Florida 2005.
2. Dickinson, E., (Ed.), Introduction to food colloids, Oxford University Press, London 1992.
3. Dickinson, E., Hydrocolloids at interfaces and influence on the properties of disperse system. Food Hydrocolloids. 2003, 17, 25-39.
4. McClements, D. J., Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocolloids. 2004, 14, 173-177.
5. Ye, A., Hemar, Y., Singh, H., Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. Colloid Surf., B 2004, 38, 1-9. (Pubitemid 39311735)
6. Ye, A., Hemar, Y., Singh, H., Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins. Food Hydrocolloids. 2004, 18, 737-746.
7. Velez, G., Fernandez, M. A., Munoz, J., Role of hydrocolloids in the creaming of oil in water emulsions. J. Agric. Food Chem. 2003, 51, 265-269.
8. Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, J. D., Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Res. Int. 2004, 37, 851-859. (Pubitemid 39081561)
9. Hogan, S. A., McNamee, B. F., O'Riordan, E. D., O'Sullivan, M., Emulsication and microencapsulation properties of sodium caseinate/carbohydrate blends. Int. Dairy J. 2004, 11, 137-144. (Pubitemid 32682565)
10. Storz, E., Steffens, J. K., Feasibility study for determination of the dextrose equivalent (DE) of starch hydrolysis products with Near-Infrared Spectroscopy (NIRS). Starch/Stärke 2004, 56, 58-62.
11. Dokic, P., Jakovljevic, J., Dokic-Baucal, L., Molecular characteristics of maltodextrins and rheological behaviour of diluted and concentrated solutions. Colloid Surf., A 1998, 141, 435-440. (Pubitemid 28427446)
12. Wang, J. Y., Wang, L., Structures and properties of commercial maltodextrins from corn, potato, and rice starches. Starch/Stärke 2000, 52, 296-304.
13. Das, K. P., Chattoraj, D. K., Kinetics of coalescence of polar oil/water emulsions stabilized by ionic detergents and proteins. Colloid Surf. 1982, 5, 75-78. (Pubitemid 12569853)
14. McClements, D. J., Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocolloids. 2000, 14, 173-177.
15. Lane, J. H., Eynon, L., Estimation of reducing sugars by means of Fehling's solution with methylene-blue as internal indicator. J. Soc. Chem. Ind. Trans. 1923, 42, 32T-37T.
16. Dokic, B. L., Dokic, P., Jakovljevic, J., Influence of different maltodextrins on properties of O/W emulsions. Food Hydrocolloids. 2004, 18, 233-239.
17. Parker, A., Gunning, P. A., Ng, K., Robins, M. M., How does xanthan stabilise salad dressing. Food Hydrocolloids. 1995, 9, 333-342. (Pubitemid 126033656)
18. Sun, C., Gunasekaran, S., Richards, M. P., Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids. 2007, 21, 555-564. (Pubitemid 46097180)