TY - JOUR
T1 - Starch as an emulsions stability
T2 - the case of octenyl succinic anhydride (OSA) starch
AU - Agama-Acevedo, Edith
AU - Bello-Perez, Luis A.
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/2/1
Y1 - 2017/2/1
N2 - Many foods, cosmetics and pharmaceutical products are present as colloidal systems. Emulsions are perhaps the most frequently used system in these products. The use of biopolymers to stabilize emulsions has increased in recent years, as these polysaccharides are widely distributed and occurring in nature and are also economical. Octenyl succinic anhydride (OSA) starch is the derivative that meets the requirements to stabilize emulsions. However, it is necessary to achieve improvements in OSA starch to increase its functionality in emulsions. The use of small starch granules and reduction of those small starch granules to nanoscale dimension is an approach to obtain better functionality and to develop new products.
AB - Many foods, cosmetics and pharmaceutical products are present as colloidal systems. Emulsions are perhaps the most frequently used system in these products. The use of biopolymers to stabilize emulsions has increased in recent years, as these polysaccharides are widely distributed and occurring in nature and are also economical. Octenyl succinic anhydride (OSA) starch is the derivative that meets the requirements to stabilize emulsions. However, it is necessary to achieve improvements in OSA starch to increase its functionality in emulsions. The use of small starch granules and reduction of those small starch granules to nanoscale dimension is an approach to obtain better functionality and to develop new products.
UR - http://www.scopus.com/inward/record.url?scp=85015447197&partnerID=8YFLogxK
U2 - 10.1016/j.cofs.2017.02.014
DO - 10.1016/j.cofs.2017.02.014
M3 - Artículo de revisión
SN - 2214-7993
VL - 13
SP - 78
EP - 83
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -