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Polymers 2018, 10(1), 67; doi:10.3390/polym10010067

The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

1
Department of Food Technology and Human Nutrition, University of Rzeszow, Zelwerowicza 4 Str., 35-601 Rzeszow, Poland
2
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wroclaw, Poland
3
Department of Carbohydrates Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland
4
Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland
*
Author to whom correspondence should be addressed.
Received: 5 November 2017 / Revised: 9 January 2018 / Accepted: 10 January 2018 / Published: 13 January 2018
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Abstract

The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE) value. Maltodextrin with the lowest degree of depolymerization effectively stabilized the dispersed system, and the effectiveness of this action depended on the maltodextrin type and concentration. Addition of distarch phosphate-based maltodextrin stabilized emulsion at the lowest applied concentration, and the least effective was maltodextrin prepared from acetylated starch. Emulsions stabilized by maltodextrins (DE 6) prepared from distarch phosphate and acetylated distarch adipate showed the predominance of the elastic properties over the viscous ones. Only emulsion stabilized by maltodextrin prepared from distarch phosphate (E1412) revealed the properties of strong gel. Additionally, the decrease in emulsions G′ and G″ moduli values, combined with an increase in the value of DE maltodextrins, was observed. View Full-Text
Keywords: maltodextrin; emulsion; stability; zeta potential; particle size; viscoelastic properties maltodextrin; emulsion; stability; zeta potential; particle size; viscoelastic properties
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Pycia, K.; Gryszkin, A.; Berski, W.; Juszczak, L. The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions. Polymers 2018, 10, 67.

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