Optimisation of octinyl succinic anhydride starch stablised w 1 /o/w 2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

Abstract

Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl succinic anhydride (OSA) treatment (0–3%) to vary the degree of hydrophobicity of the emulsifying starch. During oral processing native salivary amylase hydrolysed the starch and destabilised the o/w emulsion releasing the inner w/o phase and subsequently sodium into the oral cavity, resulting in a salty taste. Whilst increasing OSA treatment levels increased the stability of the emulsion, intermediate or low levels of starch modification resulted in enhanced saltiness. It is therefore proposed that 1.5% OSA modified starch is optimal for sodium delivery and 2% OSA modified starch is optimal for sodium delivery in systems that require greater process stability. It is also shown that sodium release was further enhanced by oral processing and was positively correlated with native amylase activity. The results demonstrate a promising new approach for the reduction of salt or sugar in emulsion based foods.

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

“…Finally, the design and outcomes of a brief study applying a WRS stabilised wow emulsion to salt reduction in a tomato soup are reported in the Appendix, validating this salt reduction approach not only for a model food, i.e. an emulsion, 11,12 but for a real food.…”

“…The obvious choice of an emulsifier was a starchbased emulsifier, hydrolysing in contact with the salivary amylase. In the cited literature, chemically modified octinyl succinic anhydride (OSA) starch was used, which was later optimised, 12 and all sensory testing to draw conclusions about showing potential to allow a plus 20% reduction of salt in emulsion-based foods was based on assessing emulsions alone.…”

“…15 However, it is generally regarded as not label friendly and, as per the food additive directive 95/2/EC of the European Parliament, limited in application too, for example, 4 g per 1 kg dressing, a relevant product area for this salt reduction strategy. The same amount of PGPR as in the previously cited studies based on OSA starch, 11,12 and half of this amount were applied here. It was hypothesised that the breakdown of the internal emulsion would be more efficient at the lower level of PGPR since the water-in-oil emulsion would be less stable and therefore more readily release the salt solution for taste perception.…”

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

“…Also applied for emulsion stabilisation have been OSA modified native starch granules ( Timgren, Rayner, Sjöö & Dejmek, 2011 ; Rayner, Timgren, Sjoo & Dejmek, 2012 ). Preparing our own gelatinised OSA modified waxy maize starch with a degree of modification between 0% and 3%, corresponding to the upper level allowed for OSA modified starch as a food ingredient, we were able to demonstrate that the degree of OSA modification was negatively correlated to tastant perception ( Chiu, Tarrega, Parmenter, Hewson, Wolf & Fisk, 2017 ). However, at less than 2% OSA modification the microstructure of the emulsions was stable only for up to a few days, rendering this approach to reduce salt or sugar in emulsion-based foods commercially almost irrelevant.…”

Effect of Octenylsuccinylation of Oxidized Cassava Starch on Grease Resistance and Waterproofing of Food Wrapping Paper

“…Octenylsuccinated starch (OS‐starch) shows wide application in the food industry, mainly as emulsifier or Pickering emulsion and encapsulating agent . However, information on the octenylsuccinylation of oxidized starch as a surface sizing agent in papermaking is limited.…”