Journal
CARBOHYDRATE POLYMERS
Volume 226, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2019.115309
Keywords
Maltodextrin fatty acid ester; Enzymatic esterification; Ethanol; Solubility; Degree of substitution; Emulsion stability
Categories
Funding
- Utah State University Utah Agricultural Experiment Station
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Maltodextrin (MD) fatty acid esters (MFAs) have amphiphilic properties and the enzymatic synthesis of these molecules has gained growing interest. Here, MFAs were synthesized in a food-grade ethanol system and the properties of the products were analyzed. A total of 6 different MFAs were produced with 2 different MD sources and 3 combinations of fatty acids (lauric, palmitic, and both) with yields ranging from 72.7 to 83.4%. With an increase in fatty acid carbon length, degree of substitution (0.026 to 0.016) and solubility (100.9% to 93.1%) were significantly decreased. The stability of emulsions formulated with MFAs was investigated and all emulsions formulated were stable except those containing the lowest concentration of MFAs esterified with palmitate. Notably, MD esterified with laurate showed an enhanced emulsion stabilizing ability as compared to commercial emulsifiers. In conclusion, the emulsion stabilizing ability of MFAs may have applications in the food industry.
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