Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions

  • Sunsanee UdomratiEmail author
  • Nopparat Cheetangdee
  • Shoichi Gohtani
  • Vipa Surojanametakul
  • Supakchon Klongdee


Esterified maltodextrins (EMs) were prepared using enzyme-catalyzed reaction of maltodextrin (DE of 16 and 9) and palmitic acid. The emulsion stabilization mechanism was investigated of a combination of Tween 80 and EM in oil-in-water emulsion to determine interfacial tension, ζ-potential, non-adsorbed Tween 80 in centrifuged-serum of emulsion, and fluoresced microstructure. The interfacial tension and non-adsorbed Tween 80 content of combination of Tween 80 and EM-stabilized oil-in-water emulsions were closed to those of sole Tween 80-stabilized emulsion. The ζ-potential of sole Tween 80-stabilzed emulsion had a small positive charge but ζ-potential changed to small negative charge as EM was added into Tween 80-stabilzed emulsion. Fluorescence microstructure confirmed that EM was adsorbed on oil droplet surface, stabilized by Tween 80. The mechanism of emulsion stabilization may conclude that Tween 80 was mainly adsorbed at oil surface and EM may interact with Tween 80 to form a double stabilization layer without competitive replacement.


Amphiphilic oligosaccharide Emulsion stabilization mechanism Esterification Fatty acid Maltodextrin Tween 80 



Dextrose equivalent (dimensionless)


Degree of substitution (dimensionless)


Maltodextrin DE16 palmitate


Maltodextrin DE9 palmitate



This research was supported by the Kasetsart University Research and Development Institute (KURDI) (107.59).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


  1. Alissandratos A, Baudendistel N, Flitsch SL, Hauer B, Halling PJ. Lipase-catalysed acylation of starch and determination of the degree of substitution by methanolysis and GC. BMC Biotechnol. 10: 82-89 (2010)CrossRefPubMedPubMedCentralGoogle Scholar
  2. Gao ZM, Wang JM, Wu NN, Wan ZI, Guo J, Yang XQ, Yin SW. Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles. J. Agric. Food Chem. 61: 7838-7847 (2013)CrossRefPubMedGoogle Scholar
  3. Mackie AR, Ridout MJ, Moates G, Husband FA, Wilde PJ. Effect of the interfacial layer composition on the properties of emulsion creams. J. Agric. Food Chem. 55: 5611-5619 (2007)CrossRefPubMedGoogle Scholar
  4. Nikiforidis CV, Kiosseoglou V. Competitive displacement of oil body surface proteins by Tween 80—effect on physical stability. Food Hydrocolloid. 25: 1063-1068 (2011)CrossRefGoogle Scholar
  5. Sadtler VM, Imbert P, Dellacherie E. Ostwald ripening of oil-in-water emulsions stabilized by phenoxy-substituted dextrans. J. Colloid Interface Sci. 254: 355-361 (2002)CrossRefPubMedGoogle Scholar
  6. Tromp RH, van de Velde F, van Riel J, Paques, M. Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides. Food Res. Int. 34: 931-938 (2001)CrossRefGoogle Scholar
  7. Udomrati S, Gohtani S. Enzymatic esterification of tapioca maltodextrin fatty acid ester. Carbohyd. Polym. 99: 379-384 (2014a)CrossRefGoogle Scholar
  8. Udomrati S, Gohtani S. Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: stabilization mechanism, rheological properties, and stability of emulsions. J. Sci. Food Agr. 94: 3241-3247 (2014b)CrossRefGoogle Scholar
  9. Udomrati S, Gohtani S. Centrifugal accelerated oil separation in maltodextrin fatty acid ester-stabilized oil-in-water emulsions. In: Proceeding of the 8th Thailand-Taiwan Bilateral Conference and The 2nd UNTA Meeting on Science Technology and Innovation for Sustainable Tropical Agriculture and Food, Bangkok, Thailand. (2014c)Google Scholar
  10. Udomrati S, Gohtani S. Enzymatic modification and characterization of xylo-oligosaccharide esters as potential emulsifiers. Int. Food Res. J. 22: 818-825 (2015a)Google Scholar
  11. Udomrati S, Gohtani S. Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions. Food Hydrocolloid. 44: 23-31 (2015b)CrossRefGoogle Scholar
  12. Udomrati S, Khalid N, Gohtani S, Nakajima M, Uemura K, Kobayashi I. Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification. Colloids Surf. B Biointerfaces 148: 333-342 (2016a)CrossRefPubMedGoogle Scholar
  13. Udomrati S, Khalid N, Gohtani S, Nakajima M, Uemura K, Kobayashi I. Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions. Carbohyd. Polym. 143: 44-50 (2016b)CrossRefGoogle Scholar
  14. Zafeiri I, Horridge C, Tripodi E, Spyropoulos F. Emulsions co-stabilised by edible pickering particles and surfactants: the effect of HLB value. Colloid Interface Sci. Comm. 17: 5-9 (2017)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Chemistry and Physics, Institute of Food Research and Product DevelopmentKasetsart UniversityChatuchak, BangkokThailand
  2. 2.Department of Agro-Industry, Faculty of Product DevelopmentKasetsart UniversityChatuchak, BangkokThailand
  3. 3.Department of Applied Biological Science, Faculty of AgricultureKagawa UniversityMikiJapan
  4. 4.Department of Food Processing and Preservation, Institute of Food Research and Product DevelopmentKasetsart UniversityChatuchak, BangkokThailand

Personalised recommendations