High internal phase water-in-oil emulsions stabilized by food-grade starch.

Affiliation

Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China. Electronic address: [Email]

Abstract

Water in oil emulsions would be prepared by silicones (SO), modified silicones (DC8500) and a food-grade stabilizer (starch 1). With increasing water contents, the emulsions turned from a liquid-like to gel-like behaviors with enhancing storage and loss modulus. When DC8500/SO was 1/17 with 10 wt% starch 1, a high internal phase emulsion can be obtained with 95 wt% water content. DC8500 and SO worked as efficient emulsifiers and possessed amphiphilic property to form emulsions with water in different ratios. A food-grade starch 1 was supplied as a stabilizer which can enhance both water content and strength of emulsion when added in a low concentration. Besides, it is indicated that the food-grade starches provided potential benefit on stabilizing emulsions in very low concentration.

Keywords

Emulsions,High internal phase,Starch,Water-in-Oil,