Design, Rheology and Physicochemical Characterizations of Oil-in-water Emulsions Stabilized by Waxy Starch Derivatives

Simple emulsions (o/w) stabilized by octenyl succinic anhydrous (OSA) starch were studied. They were characterized by the evaluation of the rheological and physicochemical properties and, the observation under the light microscope in combination with granulometric analysis after formulation. The obtained results demonstrated the effects of the amount of OSA starch on the variation of the diameter of particles, stability of emulsions and their rheological behavior. The best characteristics were found in the emulsion with a ratio 40/60 (o/w) at high OSA starch concentration, because the substitution of the oil phase by the network created by the chains of the modified polysaccharides which could be the major factor in stabilisation of emulsions.