Journal of South China University of Technology (Natural Science Edition) ›› 2005, Vol. 33 ›› Issue (11): 42-45.

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Emulsification and Rheology Properties of Starch Sodium Octenylsuccinate

Huang Qiang  Luo Fa-xing  Li Lin   

  1. Research Institute of Light Industry and Chemical Engineering,South China Univ.of Tech.,Guangzhou 510640,Guangdong,China
  • Received:2005-01-06 Online:2005-11-25 Published:2005-11-25
  • Contact: 黄强(1976-)，男，博士生，主要从事变性淀粉和淀粉糖理论与技术研究 E-mail:fechoh@scut.edu.cn
  • About author:黄强(1976-)，男，博士生，主要从事变性淀粉和淀粉糖理论与技术研究
  • Supported by:

    广东省自然科学基金团队项目(05200617)；华南理工大学自然科学基金资助项目(E5-321-168)

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Abstract:

The hydrophile-lipophile balance(HLB)value of starch sodium octenylsuccinate(SSOS)was calculat-ed based on Davies’emulsification theory.and the emulsification and’rheology properties of SSOS were then inves-tigated.The results indicate that all SSOS with different degrees of substitution have HLB values more than 1 0,pro-ving SSOS to be categorized as a hydrophile type emulsifier,that SSOS is of excellent emulsification capability and
can be used to stabilize oil/water type emulsion,that the emulsification capability of SSOS improves with the in-crease of dextrose equivalent,while the emulsification stab ility decreases a little,and that the viscosity of SSOS is relativelv lOW even at high concentration.and slightly decreases with the increase of shear rate.

Key words: starch ester, starch sodium octenylsuccinate, emulsification, rheology, viscosity