Effect of different starch types on the emulsification properties of casein

Different starch types were examined for their effects on dilute model oil-in-water systems containing casein. Inclusion of the higher amylose starch types of maize, wheat and potato starch resulted in the greatest increase in emulsion particle size (0.78-89μm) compared to the control (0.42μm), which had no starch. All starch types significantly increased the viscosity and particle sizes of the emulsions; however the increase was not enough to positively influence the stability of the emulsion. Potato starch caused the greatest reduction in emulsion stability. Emulsions containing waxy-maize starch were generally most like the control in terms of having similar particle sizes, and caused the smallest increases in apparent viscosities. Results indicate that the amylose fraction of the starches used may have been the principle cause of emulsion destabilisation.