ISIS Neutron and Muon Source Data Journal

On the internal structure of modified starch particles

Abstract: Oil in water (O/W) emulsions can be stabilized by adsorbing particles at the oil/water interfaces, i.e. the so-called Pickering type emulsions.1 Starch particles have been used to stabilize O/W food emulsions. Starch particles modified by esterification with dicarboxylic acids to give octenyl succinic anhydride (OSA) starch is an approved food additive that can be used to stabilize oil in water emulsions used in foods and drinks. Unfortunately, the chemical quantification methods can only assess the average total degree of modification but not the location of the modification. In this study, we plan to make use of chain deuterated octenyl succinic anhydride (provided DMAX at ESS) and isotopic contrasts to locate the modification. This knowledge is essential for the understanding the interfacial behavior of the starch particles. Preliminary SANS data from D11 at ILL shows that it is possible to perform SANS measurements on these samples. We expect to use the ZOOM instrument at ISIS that are able to reach sufficiently low q for the size of the particles.

Local Contact: Dr Najet Mahmoudi
Experimenter: Dr Ben Humphreys
Experimenter: Dr Anna Leung
Experimenter: Dr James Doutch
Experimenter: Professor Tommy Nylander
Experimenter: Professor Lars Lennart Castro Nilsson
Experimenter: Dr Jia-Fei Poon

DOI: 10.5286/ISIS.E.RB2310008

ISIS Experiment Number: RB2310008

Publisher: STFC ISIS Neutron and Muon Source

Data format: RAW/Nexus
Select the data format above to find out more about it.

Data Citation

The recommended format for citing this dataset in a research publication is as:
[author], [date], [title], [publisher], [doi]

For Example:
Dr Najet Mahmoudi et al; (2023): On the internal structure of modified starch particles, STFC ISIS Neutron and Muon Source, https://doi.org/10.5286/ISIS.E.RB2310008

Data is released under the CC-BY-4.0 license.