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Published on: December 25, 2015
Formation Mechanism of Starch-Based Double Emulsions from the Interfacial Perspective
Jie Yang1,2, Zhengbiao Gu1,3,4, Li Cheng1,3,4
1School of Food Science and Engineering, Jiangnan University, Wuxi 214122, China.
Abstract:
Double emulsions are of significant practical value in protecting the core material owing to their multicomponent structure and have thus been applied in various fields, such as food, cosmetics, and drugs. However, the mechanism of double emulsion formation by native starch is not well established. Herein, we demonstrate a facile route to develop type-A, type-B, and type-C double emulsions using native starch and develop an innovative design for a carrier. Interfacial interaction, enthalpy changes of starch, and interfacial properties are key factors governing the formation of double emulsions and controlling the type of double emulsions formed. Therefore, the results of this study provide a better understanding of how and what type of starch-based double emulsions are formed.
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