Influence of xanthan transition on the rheological properties of waxy starches.

The effects of xanthan gum on the properties of waxy starch systems were investigated with a particular focus on the conformational transition of xanthan. Different types of starches were used in this setup: maize, potato, chemically modified maize and rice. Under dilute conditions, xanthan gum and its transition did not affect the gelatinization of the starches.

Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range.

Pasting experiments of waxy potato and waxy maize starch systems were set up in which temperatures close to the gelatinization temperature were selected (67.5, 70 and 72.5°C).

Quantification of microparticle coating quality by confocal laser scanning microscopy (CLSM).

In this work, a novel protocol was developed for determining film coating thickness and coating quality of microparticles, based on the use of confocal laser scanning microscopy (CLSM). CLSM was found to be an adequate non-destructive technique for the quantification of the coating thickness and coating quality of individual thin-coated small particles. Combined with image analysis, it was possible to derive with high accuracy the coating thickness distribution of a representative number of microparticles.