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Solid encapsulation of lauric acid into "empty" V-type starch: Structural characteristics and emulsifying properties.

Liang Huang1, Songnan Li2, Chin Ping Tan3

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.

Carbohydrate Polymers
|June 13, 2021
PubMed
Summary

This study developed a novel hydrophobic modified starch emulsifier by encapsulating lauric acid into V-type starch. The resulting starch-fatty acid complex (SFAC) shows excellent emulsifying properties and stability for Pickering emulsions.

Keywords:
Fatty acidInclusion complexPickering emulsionSolid encapsulationV-type starch

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