High internal phase water-in-oil emulsions stabilized by food-grade starch

[Display omitted] Water in oil emulsions would be prepared by silicones (SO), modified silicones (DC8500) and a food-grade stabilizer (starch 1). With increasing water contents, the emulsions turned from a liquid-like to gel-like behaviors with enhancing storage and loss modulus. When DC8500/SO was...

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Bibliographic Details
Published in:Journal of colloid and interface science 2019-01, Vol.534 (C), p.542-548
Main Authors: Zhao, Qiang, Jiang, Lingxiang, Lian, Zhen, Khoshdel, Ezat, Schumm, Stephan, Huang, Jianbin, Zhang, Qiqing
Format: Article
Language:English
Subjects:
Emulsifying Agents - chemistry
Emulsions
Emulsions - chemistry
High internal phase
Oils - chemistry
Starch
Starch - chemistry
Water - chemistry
Water-in-Oil
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Summary:[Display omitted] Water in oil emulsions would be prepared by silicones (SO), modified silicones (DC8500) and a food-grade stabilizer (starch 1). With increasing water contents, the emulsions turned from a liquid-like to gel-like behaviors with enhancing storage and loss modulus. When DC8500/SO was 1/17 with 10 wt% starch 1, a high internal phase emulsion can be obtained with 95 wt% water content. DC8500 and SO worked as efficient emulsifiers and possessed amphiphilic property to form emulsions with water in different ratios. A food-grade starch 1 was supplied as a stabilizer which can enhance both water content and strength of emulsion when added in a low concentration. Besides, it is indicated that the food-grade starches provided potential benefit on stabilizing emulsions in very low concentration.
ISSN:0021-9797
1095-7103
DOI:10.1016/j.jcis.2018.09.058