The effect of maltodextrin on stability and rheological properties of O/W emulsion

抄録

Introduction
The objective of this research was to investigate and understand the effect of different maltodextrin concentrations on the stability and on the rheological properties of soybean oil-in-water (O/W) emulsion.
Experimental
Maltodextrin of DE 12 was used. The concentrated o/w emulsions were prepared by two-stage high pressure homogenizer and were diluted by maltodextrin solution at different concentrations. We prepared the O/W emulsions containing 5 wt% soybean oil and 0-50 wt% maltodextrin. The oil droplet size, viscosity and creaming stability were measured.
Result
At every maltodextrin concentration the fresh emulsions had droplet mean diameter of 0.5-0.7 μm. The droplet mean diameter did not change after one week of storage at maltodextrin concentration of less than 10%. Mean droplet sizes showed an increasing trend at maltodextrin concentrations above 10% with a maximum of 1.9 μm at maltodextrin concentration of 50%. We think that the critical flocculation concentration (CFC) was 5% for maltodextrin because the relative viscosity of emulsions started to increase at the concentration. Phase separation was observed at maltodextrin concentration above 10%. At maltodextrin concentrations of more than 40%, phase separation was not visible.