Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Abstract

BackgroundIn the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA‐IFPG was investigated on the rheological and textural properties of dairy cream.ResultsSuitable conditions for achieving a degree of substitution (DS) of 0.023 was found at pH 9, IFPG concentration 4 wt.%, OSA concentration 10 wt.%, temperature of 40°C, within 120 minutes. The carbonyl group attachment in 0SA‐IFPG was also confirmed via FTIR and H NMR spectroscopy . While X‐ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature, and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA‐modified IFPG in creams augmented the complex viscosity, loss, and storage modulus while also demonstrating the creation of a pseudo‐gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size.ConclusionOverall, OSA‐IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual.This article is protected by copyright. All rights reserved.