Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

Abstract

Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation.

In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception

“…In multiple emulsion droplets with numerous small internal droplets, some internal droplets were located very close to the external interface, which led to fast swelling of internal droplets and their burst from the oil phase. (W 1 /O)/W 2 emulsions containing 1 2 wt% PGPR and 1 4 wt% gelatinized waxy rice starch prepared by Kasprzak et al (2019) using a highshear mixer showed a high long-term stability, which means that stability of multiple emulsions during storage under stagnant conditions strongly depends on droplet size, probably due to different creaming rates.…”

Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier

“…The non-chemical modification of the waxy rice starch involved the gelatinisation of the starch ingredient via the frictional heat input during the secondary emulsification step using a high shear overhead mixer. This procedure was previously found to provide long-term stability to o/w emulsions (Kasprzak et al, 2019).…”

“…Compartmentalisation of salt in liquid foods is challenging due to the fact that salt is water soluble. However, one of us has previously demonstrated that this challenge can be overcome by encapsulating salt in the internal aqueous phase of a water-in-oil-in-water (w 1 /o/w 2 ) emulsion (Kasprzak et al, 2019). The internal aqueous phase (w 1 ), comprising a higher level of salt than the external aqueous phase (w 2 ), was emulsified into sunflower oil containing the lipophilic emulsifier polyglycerol polyricinoleate (PGPR).…”

“…In this study, sucrose oleate SE O-170 was evaluated as an alternative lipophilic emulsifier to PGPR to stabilise the internal w 1 /o emulsion in the aforementioned w 1 /o/w 2 emulsion system introduced by Kasprzak et al (2019). The chemical structures of both emulsifiers are provided in Fig.…”

“…PGPR was not simply replaced by SE O-170 reproducing all other steps of emulsion preparation reported by Kasprzak et al (2019). Specifically, the gelatinisation step of the waxy rice starch was decoupled from the second emulsification step to research a process that could in future be applied to formulations with temperature sensitive ingredients or additives in any of the three emulsion phases.…”