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Freezing and freeze-drying of Pickering emulsions stabilized by starch granules

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Author

Summary, in English

The aim of this study was to investigate the possibility to produce novel powder materials based on chemically modified starch granule stabilized Pickering oil-in-water (O/W) emulsions. This study also investigated the effect of partial starch gelatinization in situ, dispersed phase type (two oil types with different melting points), freezing method and thawing, and freeze-drying and rehydrating on the overall properties of the emulsions. The emulsions showed high freeze thaw stability. The results of this study demonstrated the feasibility of the production of oil containing hydrocolloid-based powders, through combination of heat treated or even non-heat treated starch Pickering emulsions and freeze-drying. The final powders comprised high weight percentage of oil (over 80%, w/w). Upon rehydration of powders, the starch stabilized oil drops were found to be only moderately affected by the process with some aggregation observed. (C) 2013 Elsevier B.V. All rights reserved.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2013

Language

English

Pages

512-520

Publication/Series

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volume

436

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Starch granules
  • Pickering emulsions
  • Hydrocolloid-based powders
  • Freeze
  • drying
  • Freeze-thaw stability

Status

Published

Project

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Other

  • ISSN: 0927-7757