FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 82-85.doi: 10.7506/spkx1002-6630-201018019

• Processing Technology • Previous Articles     Next Articles

Preparation and Characterization of Octenylsuccinate β-Polydextrose Ester and Its Application in Powder Oil Microcapsules

YANG Jing,ZHENG Wei-wan*,GAO Yuan-yuan   

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Received:2010-06-01 Online:2010-09-25 Published:2010-12-29
  • Contact: ZHENG Wei-wan E-mail:yj198734@163.com

Abstract:

2-Octenylsuccinic anhydride (OSA) and β-polydextrose were formed into octenylsuccinate ester by wet method. Substrate concentration of 60%, OSA amount of 3%, pH of 8.5, reaction temperature of 40 ℃ and reaction time of 4 h were proper conditions for the formation of octenylsuccinate ester and the degree of substitution of the product obtained under these conditions was 0.0209. The prepared OSA had excellent water solubility, freeze/thaw stability and emulsifying properties and its aqueous solution was a low-viscosity fluid. Its application in power oil micocapsules was promising and soybean oil micocapsules with OSA added as one of emulsifiers exhibited a lower surface oil content (1.35%) and a higher embedding efficiency (93.5%) and were observed to be spheres without cracks and with smooth surface under scanning electron microscope (SEM).

Key words: &beta, -polydextrose, octenylsuccinate β-polydextrose ester, properties, micro-capsulate

CLC Number: