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Stabilization of emulsions by OSA starches by S Tesch; Ch Gerhards; H Schubert is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Stabilization of emulsions by OSA starches about?
In continuous mechanical emulsification, droplets of a coarse premix are first deformed and disrupted. Secondly, the newly formed interface has to be stabilized. Emulsions are thermodynamically unstable, as droplets tend to coalesce. To avoid coalescence of droplets, different effects have to be taken into account. The objective of this paper is to investigate the possibility of producing finely dispersed emulsions by using OSA starches as additive. Experiments were carried out using two commercially available OSA starches that differ mainly in viscosity of their aqueous solutions. In the experiments, the dispersed phase content, starch concentration as well as pH value and the influence of dissolved salts of different ion strength have been investigated. By droplet size analysis directly after production of oil-in-water emulsions the emulsifying properties of such starches were determined. Measurements of interfacial tension prove that OSA starches are surface active substances. It was shown by emulsification experiments that the stabilization of droplets by OSA starches is very efficient. The emulsification results achieved with OSA starches have been found to be independent from
Who reads Stabilization of emulsions by OSA starches?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- S Tesch; Ch Gerhards; H Schubert
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0260-8774)
- Published
- 2002
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)