COLL 595 |
| The emulsifying properties of novel octenyl succinic anhydride (OSA) hydrocolloid prepared with inulin and polydextrose were studied. The particle size of model beverage emulsions (0.01 wt% orange oil-in-water emulsions, d < 1 µm) stabilized by modified inulin or polydextrose demonstrates that the stability of these emulsions are mainly electrostatic repulsions and depend on the type of weighting agent, dye, and the hydrocolloid used. Surface tension measurements show that modified inulin and polydextrose behave as a surfactant. Incorporation of modified inulin in spray drying flavor show high oil retention and stability compared to modified starch or gum Arabic. |
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Surface Chemistry Symposium in Honor of Gabor Somorjai
2:00 PM-5:20 PM, Thursday, 14 September 2006 Sir Francis Drake -- Franciscan Room, Oral
Division of Colloid & Surface Chemistry |