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vol. 19, nr. 3 (2012)
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Stability of reconstituted emulsions with an addition of OSA starch
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Jan Cenkier, Ewa Domian
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Department of Food Engineering and Process Management, Faculty of Food Science, SGGW – Warsaw University of Life Sciences ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 19 (2012), nr. 3,
pp. 463-475
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abstract:
Stability of reconstituted emulsions with an addition of modified n-OSA starch was examined and collated with stability of fresh emulsions. The influence of pressure of homogenisation and amount of fat in emulsion on the stability of emulsion, effectiveness of microencapsulation and selected utility features of powders obtained by spray-drying was determined. The profiles of stability were plotted with the use of Turbiscan Lab® Expert apparatus. As a result of spray drying of rapeseed oil emulsions with an addition of OSA starch, fine, cohesive and not easy to reconstitute powders were obtained. Variable amount of oil phase exerted an influence on the amount of surface fat and microencapsulation effectiveness, but did not cause any significant changes in the values of Hausner ratio, wettability and dispersibility of the powders. The amount of surface fat was decreasing with increase in the pressure of homogenisation, irrespective of the proportions of the ingredients. There was no significant difference in the stability of emulsions between fresh emulsions and dry emulsions after reconstitution. Stability of emulsions was increasing with increase in the pressure of homogenisation, especially in the case of emulsions with the lowest amount of oil phase. Parameters of homogenisation applied in the experiment enabled us to obtain fatty globules small enough to guarantee stability of fresh and dry emulsions as well as effective microencapsulation when the amount of oil phase was 20% and 40%.
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keywords:
microencapsulation, OSA starch, stability of emulsion
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original in:
Polish
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