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Emulsions stabilized using potato starch

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Abstract

Water binding in fat-in-water emulsions with native potato starch was investigated at the molecular level using the low-field nuclear magnetic resonance method. Analysis of relaxation time changes with temperature allowed determination of activation energy values for water molecules. Application of potato starch as an emulsifier required selection of an appropriate polymer content. Optimal water binding was recorded when emulsions contained 6 parts of potato starch per 10 parts of fat. Activation energy values of water molecule rotations were more than twice values in comparable gels. Emulsions were more stable than starch gels with the same polymer concentration in water. Comparison of fat-water emulsions demonstrated that use of porcine fat allowed development of emulsions in which water was more strongly bound.

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Authors and Affiliations

  1. Department of Physics, University of Life Sciences in Poznañ, Wojska Polskiego 38/42 Street, 60-637, Poznañ, Poland

    Hanna Maria Baranowska & Ryszard Rezler

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  1. Hanna Maria Baranowska
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  2. Ryszard Rezler
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Correspondence to Hanna Maria Baranowska.

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Baranowska, H.M., Rezler, R. Emulsions stabilized using potato starch. Food Sci Biotechnol 24, 1187–1191 (2015). https://doi.org/10.1007/s10068-015-0152-6

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  • DOI: https://doi.org/10.1007/s10068-015-0152-6

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