Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution

Octenyl succinate (OSA) modified starches are used, as emulsifiers and stabilizers, in many food, cosmetics and pharmaceutical products. The aim of this study was to determine critical micellar concentration (CMC) of two different octenyl succinate modified waxy corn starches at 25 °C, and to examin...

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Veröffentlicht in:	Food hydrocolloids 2011-05, Vol.25 (3), p.361-367
Hauptverfasser:	KRSTONOSIC, Veljko, DOKIC, Ljubica, MILANOVIC, Jadranka
Format:	Artikel
Sprache:	eng
Schlagworte:	Aqueous solutions Biological and medical sciences chemical interactions Corn corn starch Cosmetics Critical micellar concentration emulsifiers Food additives Food industries Foods Fundamental and applied biological sciences. Psychology General aspects Interaction micelles model food systems modified starch octenyl succinate OSA starch stabilizers Starch and starchy product industries Starches Surface tension Viscometry viscosity waxy corn Xanthan Xanthan gum
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