Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch

Abstract

The effect of gelatinized kudzu starch on the formulation and stability of oil-in-water (O/W) emulsions was investigated. The effects of gelatinization conditions (75–95°C, 5–30 min) on the interfacial tension of O/W emulsions were observed. The selected conditions included gelatinization time of 20 min and temperature of 90°C. The second part of this study investigated the effect of homogenization methods on the stability of O/W emulsions. The effects of oil types (soybean oil, medium-chain triglycerides (MCTs), and limonene), oil weight fractions (5–30% (w/w)), and kudzu starch concentrations (0–5% (w/w)) were also investigated. The results indicated that rotor-stator homogenization in combination with high-pressure homogenization was suitable for the formulation of O/W emulsions. O/W emulsions containing 10% (w/w) soybean oil could be stabilized by 3% (w/w) gelatinized kudzu starch and may be used in future emulsified products.