Edible structuring agent shaped via interfacial precipitation on solid template: Crosslinked starch colloidosome.

ABSTRACT: Water-permeable hollow starch particles alter the rheological behavior of their granular suspensions. However, their thin shells can rupture limiting applications. In this study, we used amaranth starch as building blocks (1 μm) to craft a crosslinked superstructure. Pickering emulsions were used as the templates where starch coated the droplets. Emulsions were heated at 75 °C to induce interpenetration of the polymers followed by precipitation in ethanol to trigger colloidal fusion. Particles were then crosslinked by sodium tri-metaphosphate; hollow particles formed after the interior template was removed by hexane. When canola oil was used, the particles ruptured at pH 11.5 due to the repulsion between the strands. In contrast, palm oil, emulsified at 50 °C, formed a rigid core after coo

SUBMITTER: Li P 

PROVIDER: S-EPMC11401607 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature