Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch |
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| Authors: | Ljubica Dokić,Veljko Krstono&scaron ić,Ivana Nikolić |
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| Affiliation: | 1. Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;2. Faculty of Medicine, Department of Pharmacy, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia |
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| Abstract: | Starch hydrophobically modified with octenyl succinic anhydride (OSA starch) has strong surface activity and capability to modify viscosity of continuous phase. The influences of OSA starch, used as emulsifier, on stability, disperse and rheological properties of oil-in-water emulsions were examined in this work. The oil content in emulsions varied from 5 to 60% and OSA starch concentrations were 8, 10, 12, 14 and 16% expressed relative to the water mass. |
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| Keywords: | OSA starch Emulsions Disperse properties Rheology Creaming |
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