Emulsification, modified starch

King, W., Trubiano, P., and Perry, P., Modified Starch Encapsulating Agents Offer Superior Emulsification, Film Forming and Low Surface Oil, Food Prod. Dev., 10, 54, 1976. 

The primary weakness that still plagues this product is poor emulsion stability in final applications. The materials used in encapsulation generally have no inherent emulsification properties (exceptions would be when modified starches or gum Arabic is used as a wall component) and the emulsion must be formed in an exceptionally viscous matrix. Both factors work against forming a small enough emulsion size to yield a stable emulsion in a finished product, i.e., beverage. Nevertheless, major improvements have been made in this process that lower costs and improve performance. Thus, flavorings produced in this manner will likely have increased market share in the future. 

King, W., P. Truhiano, P. Perry, Modified starch encapsulating agents offer superior emulsification, film forming, and low surface oil. Food Prod. Dev., 10,10, p. 56, 1976. 

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