Influence of medium-chain triglycerides on expansion and rheological properties of extruded corn starch.

Enhancement of product properties of extruded starch based products can be achieved by incorporating health promoting oil into the matrix. In order to achieve a preferably high expansion with a homogeneous pore structure, the expansion mechanisms have to be understood. In our study, we applied a customized twin-screw extruder set up to feed medium-chain triglycerides after complete gelatinization of corn starch, minimizing its effect on the starch gelatinization.

Stability of anthocyanin-rich w/o/w-emulsions designed for intestinal release in gastrointestinal environment.

Anthocyanins belong to the most important hydrophilic plant pigments. Outside their natural environment, these molecules are extremely unstable. Encapsulating them in submicron-sized containers is one possibility to stabilize them for the use in bioactivity studies or functional foods.

Characterisation of alkyl amines at the water/air surface with the drop and bubble profile analysis tensiometry.

Pendant drop and buoyant bubble methods have been used to study the surface characteristics of alkyl amines at the water/air surface. The investigated alkyl amines, triethylamine and octylamine, showed unusual changes in the surface tension as a function of time: an initially steep drop and a subsequent steady increase in the surface tension until a value close to the one of the pure water/air system was observed. This phenomenon is explained by the evaporation of the alkyl amines, for which several sets of experiments have been conducted with the pendant drop and buoyant bubble methods.

Mass transport characteristics of alkyl amines in a water/n-decane system.

Water-in-decane emulsions can be applied as reaction system for the precipitation of nanoparticles. Herein the precipitation reaction is induced once an oil as well as water soluble compound (here: alkyl amines) diffuses from the continuous oil phase into a water based droplet, loaded with the reaction partner. Thus, the mass transfer and adsorption characteristics of the alkyl amine at the interface are key parameters to understand particle formation in emulsion droplets.