The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication
This study aimed to investigate the role of modified breadfruit starch in the presence of
Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to
produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-
frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically
modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch
(BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9: 1 ratio. Two BOSA …
Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to
produce coarse emulsions, followed by high-pressure homogenization (HPH) or low-
frequency ultrasonication (LFU) for fine emulsions. The breadfruit starch was chemically
modified using octenyl succinic anhydride (OSA) to produce modified breadfruit OSA starch
(BOSA). The dispersed phase was a mixture of palm and lemon oil in a 9: 1 ratio. Two BOSA …
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