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oil-in-water emulsion stabilized by OSA modified starch

Based on

1 Articles
2011 Most recent source

Composition

Image only illustrates the order and placement of components as described in literature.

1

orange oil

Type Complex Compound
Formula
Role core
2

octenyl succinic anhydride modified starch

OSA modified starch PURITY GUMTM Ultra modified starch
Type Biomolecule
Formula
Role layer

Properties

General physical and chemical properties

Property Value Nanomaterial Variant Source
creaming index

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Applications

Characterization

Method Nanomaterial Variant Source
dynamic light scattering

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Biological effects

Preparation

Method 1

Type: Physical formation
Source:
Starting materials
  • octenyl succinic anhydride modified starch
  1. Y9qJgXde9xWzmcOnMY2qOBw7mv8enSWecq1vfBPR06OFimT8gW9kV26DOr7E5YkLgm6Qj2AsxI3Z1kD
Product

oil-in-water emulsion stabilized by OSA modified starch

Droplet diameter: 254 nm

Medium: water

Support: none

References

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