Journal of Food Engineering 116 (2013) 170175

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Journal of Food Engineering

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Rheological properties and stability of oil-in-water emulsions containing

tapioca maltodextrin in the aqueous phase
Sunsanee Udomrati a,b, Shinya Ikeda c, Shoichi Gohtani c,
a

Department of Food Science, The United Graduate School of Agricultural Sciences, Ehime University, Ehime, Japan
Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
c
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan
b

a r t i c l e

i n f o

Article history:
Received 22 May 2012
Received in revised form 17 October 2012
Accepted 18 October 2012
Available online 15 November 2012
Keywords:
Coalescence
Critical occulation concentration
Emulsion
Flocculation
Maltodextrin
Shear thinning behavior

a b s t r a c t
The present research focuses on the effect of the concentration and dextrose equivalent (DE) values of
tapioca maltodextrin in the aqueous phase on rheological behavior and stability of oil-in-water emulsions prepared with Tween80. The critical occulation concentrations (CFCs) of oil-in-water emulsions
containing tapioca maltodextrin with DE of 16 (DE16), 12 (DE12) and 9 (DE9) were 11%, 9% and 7%
(w/w) respectively, as revealed by transmittance measurement. Coalescence was observed as maltodextrin concentration increased above the CFC. The rheological parameters of ow behavior index (n) and
consistency index (k) have been well-described by the HerschelBulkley model. The relative consistency
index (krelative) increased markedly when the concentration of maltodextrin exceeded the CFC because of
depleting occulation. The consistency index (kemulsion) and yield stress (s0) of emulsions containing tapioca maltodextrin increased with increasing maltodextrin concentration or decreasing DE. The emulsions
containing maltodextrin showed Newtonian ow behavior when the maltodextrin concentration was
below the CFC. At maltodextrin concentrations above the CFC, emulsions containing maltodextrin exhibited shear thinning behavior. An increase in the maltodextrin concentration resulted in a decrease in the
nemulsion until maltodextrin concentration reached 20% (w/w) for DE9, DE12 and 25% (w/w) for DE16. Further increase in the maltodextrin concentration resulted in an increased the nemulsion because of predominant inuence of the continuous phase.
2012 Elsevier Ltd. All rights reserved.

1. Introduction
Oil-in-water (O/W) emulsion is a dispersed system that consists
of oil droplets dispersed in an immiscible aqueous medium
(McClements, 2005; Shaw, 1992). Emulsions tend to break down
during storage due to their thermodynamic instabilities. Flocculation is an early process of emulsion breakdown whereby two or
more droplets (or ocs) stick together to form an aggregate without losing their individual integrity. Coalescence is another breakdown process occurring at a later stage whereby occulated
droplets merge into a single daughter droplet (McClements,
2005). The occurrence of occulation and coalescence in an O/W
emulsion results in a modication of rheological properties due
to the alteration of the effective hydrodynamic volume of the dispersed phase. Udomrati et al. (2011) found that the viscosity of an
O/W emulsion increases as more occulation occurs. An increase in
the viscosity can have a positive impact on the quality of an

Corresponding author. Tel./fax: +81 878 91 3103.

E-mail address: gohtani@ag.kagawa-u.ac.jp (S. Gohtani).
0260-8774/$ - see front matter 2012 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.jfoodeng.2012.10.032

emulsion food in that the rate of deterioration of the product is

retarded; however, a thickened mouth-feel can be detrimental to
the sensory quality depending on the nature of the product and
consumer preference.
Polysaccharides are widely used in food emulsions to control
the extent of occulation and coalescence through manipulation
of rheological properties of the aqueous phase as well as to control
interaction potentials between dispersed particles (Klinkesorn
et al., 2004; Dickinson, 2003). Flocculation can be kinetically prevented by increasing the viscosity of the aqueous phase, or promoted by the presence of polysaccharides in the aqueous phase
that reinforces attractive interactions between dispersed oil droplets through the depletion mechanism (Dickinson and Euston,
1991; Dickinson, 1995). When attractive interactions between oil
droplets become high enough to overcome repulsive interactions,
occulation occurs. The critical occulation concentration (CFC)
can be dened as the threshold polysaccharide concentration of
occulation (Dickinson, 2003). The CFC of an emulsion is an important property for emulsions containing macromolecules because
the CFC can used to control the stability and properties of
emulsion. Currently, the CFC of emulsions are measured with the

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171

Nomenclature
CFC
DE
n
nsolution
nemulsion
nrelative

critical occulation concentration (% w/w)

dextrose equivalent (dimensionless)
ow behavior index (dimensionless)
ow behavior index of maltodextrin solution (dimensionless)
ow behavior index of emulsion containing maltodextrin (dimensionless)
relative ow behavior index (dimensionless)
shear stress (Pa)

rheological method (Klinkesorn et al., 2004; McClements, 2005),

the turbidity method (Klinkesorn et al., 2004) and the microscopic
method (Sun et al., 2007). To date, the signicance of the difference
in these CFC measuring methods has not been evaluated, so this
study compared these methods using emulsions exposed to the
same conditions.
Maltodextrin is a partially depolymerized starch (Domagaa
et al., 2006), consisting mainly of (1,4)-linked a-d-glucopyranosyl
residues of variable lengths with some (1,6)-linkages. Maltodextrin
is dened as a partially depolymerized starch product with a DE
value of less than 20 (Storz and Steffens, 2004). A partially depolymerized starch product with a DE value over 20 may be referred to
as glucose syrup. Klinkesorn et al. (2004) found that emulsions
containing corn maltodextrins or glucose syrup with DE values of
36, 25, 20, 15 and 10 in the aqueous phase start to occulate at saccharide concentrations of 35%, 21%, 21%, 17% and 13% (w/w),
respectively. Udomrati et al. (2011) found that the CFC of emulsions containing tapioca maltodextrin with DE 16, 12 and 9 were
11%, 7% and 5.5% (w/w), respectively. The results obtained in this
study, in some cases, differ from ndings of Klinkesorn et al.
(2004), although the DE values were very similar (e.g. DE 9 and
16 compared to DE 10 and 15 used in the present study and Klinkesorns study, respectively). These differences may have been
caused by the differences in the source of starch, since starch from
various botanicals (i.e., potato, corn, wheat, and tapioca) vary in
amylose content, chain-length distribution, and molecular weight.
Additionally, tapioca maltodextrin of DE12 and DE9 in O/W emulsions were found to prevent the formation of a cream layer of separated oil on top of an emulsion and to inhibit coalescence when
the maltodextrin concentration was greater than 40% (w/w) and
35% (w/w), respectively. Emulsions containing DE16 showed
creaming throughout the experiment in a concentration range between 15% and 50% (w/w). Velez et al. (2003) found that guar gum
induces occulation of emulsion droplets at relatively low concentrations 0.075% (w/w). However, at higher polysaccharide concentrations (>0.1%), the creaming rate was reduced.
Rheological properties of emulsions have a signicant impact
on stability and engineering calculations for handling, designing,
evaluating, and operating food processing equipment, such as mixing and piping equipment and pumps (Maskan and Ggus, 2000).
A number of mathematical models, such as power-law, Herschel
Bulkley and Casson models have been widely used to describe ow
behavior of food products including emulsions (Izidoro et al.,
2009).
The purposes of the present study are to investigate: (a) the differences in the CFC determining method; (b) the rheological
behavior of emulsion containing maltodextrin which relates maltodextrin concentration and DE value by using HerschelBulkley
model; and (c) the relationship between rheological behavior and
the stability of these emulsions.

s0
c_
k
ksolution
kemulsion
krelative
M

yield stress (Pa)

shear rate (s1)
consistency index (Pa sn)
consistency index of maltodextrin solution (Pa sn)
consistency index of emulsion containing maltodextrin
(Pa sn)
relative consistency index (dimensionless)
weight average molecular mass (g/mol)

2. Materials and methods

2.1. Materials
Tapioca maltodextrins of dextrose equivalent values of 9 (DE9),
12 (DE12) and 16 (DE16) were supplied by Corn Products Co., Ltd.
(Bangkok, Thailand). Soybean oil was purchased from Nisshin Oillio Group, Ltd. (Tokyo, Japan). Food grade Tween 80 (polyoxyethylene (20) sorbitan monoleate) was purchased from Nikko Co., Ltd.
(Tokyo, Japan). Analytical grade sodium azide (NaN3) (Nacalai Tesque, Kyoto, Japan) and perylene (Merck, Darmstadt, Germany)
were used. Puried water was prepared using a Barnstead E-pure
system (Dubuque, USA).
2.2. Emulsion preparation
Emulsions with maltodextrins were prepared as described by
Udomrati et al. (2011). An aqueous solution of the emulsier was
prepared by dissolving 1.0% (w/w) of Tween 80 in puried water
containing 0.1% (w/w) of sodium azide as an antimicrobial agent.
Fresh O/W emulsions were prepared by blending 20% (w/w) of soybean oil with 80% (w/w) of the aqueous emulsier solution using a
high-speed homogenizer (Ultra turrax T25, IKA Janke and Kunke,
France) for 5 min and then homogenizing the blend for four cycles
using a two-stage high-pressure homogenizer (LAB 2000, APVGualin, USA) at 680 and 70 bars for the rst and second stages
respectively. Maltodextrins were dispersed in puried water at
various concentrations (035% (w/w)) and then stirred using a
magnetic stirrer for 30 min. The fresh emulsions described above
were mixed with the aqueous solutions of maltodextrin and stirred
using a magnetic stirrer for 10 min. The nal emulsions contained
5% (w/w) of soybean oil, 0.2% (w/w) of Tween 80 and 0.02% (w/w)
of NaN3.
2.3. Determination of molecular weight of maltodextrin by MALLS-RI
The weight-average molecular mass (M) of maltodextrin was
measured by multi-angel laser-light-scattering (MALLS) (DAWN
EOS, Wyatt tech. Corp., USA) with a HeNe laser source
(k = 690 nm) and a K-5 ow cell. The dn/dc (ml/g) values used were
determined by the refractive index (RI) detector (Optilab rEX,
Wyatt tech. Corp., USA). Temperature of the RI detector was set
at 25 C. Samples were ltered (0.2 lm, Dismic-25 cs, Toyo Roshi
Kaisha, Japan) and injected at a ow rate of 1 ml/min.
2.4. Determination of the critical occulation concentration (CFC) with
turbidity measurement
An approximately 30 ll volume of liquid from the middle of the
serum layer of the creamed emulsions was transferred into

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cuvettes with a 10 mm path length and then diluted with 3 ml of

puried water. The transmittance, at a wavelength of 600 nm,
was monitored using a UVvisible spectrophotometer (Ubest-30,
JASCO, Japan) after storage at 25 C for 3 days. Puried water was
used as the reference. The CFC was determined according to the
method of Klinkesorn et al. (2004). The determined CFC corresponds to the maltodextrin concentration, at which 80% of oil in
an initial emulsion occulates and forms a cream layer on top.

nrelativ e

nemulsion
nsolution

where nrelative is the relative ow behavior index (dimensionless),

nemulsion is the ow behavior index of emulsion containing maltodextrin (dimensionless) and nsolution is the ow behavior index of
maltodextrin solution (dimensionless).
3. Results and discussion

2.5. Microscopic analysis

A uorescence microscope (BX51, Olympus, Japan) was used to
determine the microstructure of the emulsions. Oil droplets were
stained by mixing an approximately 5 ml volume of an emulsion
sample and a 50 ll volume of perylene solution (1 mM in acetone)
prior to microscopic observation. Samples were excited at wavelengths of 330384 nm and observation was performed at a wavelength of 420 nm using an optical lter (U-MWU2, Olympus,
Japan).
2.6. Determination of average oil droplet size
The average diameter of oil droplets in emulsions was determined using a laser diffraction particle size analyzer (SALD-3000,
Shimadzu Co., Ltd, Japan). This instrument measures the angular
dependence of the intensity of light scattered from a dilute emulsion under stirring. To avoid multiple scattering effects, emulsions
were diluted before measurement. Emulsions were stirred continuously throughout the measurement to ensure a homogenous dispersion of the emulsion droplets.
2.7. Rheological analysis
Shear stress (s) of emulsions containing maltodextrin and shear
stress of maltodexrin solutions of varied concentrations were measured using a cone and plate type viscometer. The samples which
contained low maltodextrin concentration were measured with a
viscometer (DV-III Ultra, Brookeld, USA) using cone number
CPE-40. The angle and the gap between the cone and plate were
0.8 and 13.0 lm, respectively. The high maltodextrin concentration samples were measured by viscometer (TV-20H, Toki Sangyo,
Japan) using a standard cone; the angle and the gap were 1340 and
12.5 lm, respectively. Samples were placed in the measurement
cell of the viscometer and allowed to equilibrate at 25 C. The shear
stress of the sample was measured in the range of shear rate
5225 s1. Shear stress readings were taken after subjecting the
sample to shear for 1 min. Experimental data was tted to the
HerschelBulkley model (Nikovska, 2010; Jafari et al., 2012) which
is represented by the equation shown below;

s s0 k  cn

3.1. Inuence of means of measurement on CFC of emulsions with

maltodextrins
Fig. 1 shows the data of transmittance of emulsion containing
maltodextrin after storage at 25 C for 3 days. The determined
CFC of DE16, DE12 and DE9 were equal to 11%, 9% and 7% (w/w),
respectively. The solid line represents the transmittance from an
emulsion sample and the dotted line represents the transmittance
from the reference in accordance with the method of Klinkesorn
et al. (2004). The CFC values as determined by the microscopic
method were 11%, 8% and 6% (w/w) for DE16, DE12 and DE9,
respectively, as shown in Fig. 2. In a previous study, we found that
the CFC of DE16, DE12 and DE9 were 11%, 7% and 5.5% (w/w),
respectively when the relative viscosity of the emulsion was higher
than one (Udomrati et al., 2011). The CFC values of maltodextrin of
DE12 and DE9 determined by spectroscopy (transmittance method) and microscopy in the present study are a little larger than
those reported in previous studies. The small difference between
the CFC values is due to observation at the different stages of occulation of emulsion. The very small ocs, which were not observable with microscopy because of the resolution limit of the
microscope, occurred at 7% (w/w) for DE12. The transmittance of
a non-creamed 1% (w/w) oil-in-water emulsion was used as the
reference point. Thus, it is reasonable to conclude that the transmittance method slightly overestimates the CFC. We think that
the transmittance method is useful to determine the CFC because
it is easier to use than the microscopic method and the rheological
method, and the differences in the resulting measures are minimal.
The molecular weight of maltodextrin DE16, DE12 and DE9
were 5182, 10,500 and 13,190 g/mol, respectively (Table 1). As
molecular weight of maltodextrin molecules increased, occulation occurred at lower maltodextrin concentrations. It was conrmed that higher molecular weight of maltodextrins is more
effective in promoting depletion occulation because of the
increasing depletion attraction potential (Udomrati et al., 2011).
3.2. Inuence of maltodextrin concentration and DE on oil droplet size
The average diameter of oil droplets in the fresh emulsion was
about 0.6 lm (Fig. 3). For all maltodextrin (DE 16, 12, and 9), the

where s is the shear stress (Pa), s0 is the yield stress (Pa), c_ is the
shear rate (s1), n is the dimensionless ow behavior index, and k
is the consistency index (Pa sn).
The relative consistency index (krelative) was calculated by following equation:

krelativ e

kemulsion
ksolution

where krelative is the relative consistency index (dimensionless),

kemulsion is the consistency index of emulsion containing maltodextrin (Pa sn) and ksolution is the consistency index of maltodextrin
solution (Pa sn).
The relative ow behavior index (nrelative) was obtained from the
following equation:

Fig. 1. Transmittance of O/W emulsions containing maltodextrin with varied

concentrations and DE values in the aqueous phase. The horizontal line represents
the transmittance of an O/W emulsion containing 1% (w/w) oil and no maltodextrin.

S. Udomrati et al. / Journal of Food Engineering 116 (2013) 170175

173

Fig. 2. Optical micrograph of O/W emulsions containing varied concentrations of DE9 (a), DE12 (b) and DE16 (c) in the aqueous phase.

Table 1
Weight average molecular mass of the maltodextrin molecules.
Maltodextrin

M (g/mol)

DE16
DE12
DE9

5182 155
10500 313
13190 599

concentration because of the occurrence of occulation and coalescence. At a maltodextrin concentration of 10% (w/w), occulation
was observed for DE9 and DE12 under the microscope, as shown
in Fig. 2a and b, but the droplet sizes were unchanged, indicating
that the attractive interaction between occulated oil droplets
was not large enough to induce coalescence. The droplet size distribution of emulsions containing DE9 is shown in Fig. 4. When the
concentration was above 20%, the population of large droplets increased. The droplet size distribution of emulsions containing
DE16 and 12 maltodextrin were similar (data not shown). An increase in the large size droplets indicates that attractive interactions between occulated oil droplets are sufciently strong and/
or coalescence has occurred. The present results suggest that coalescence is promoted as the maltodextrin concentration increases,
but there was no indication of inuence from DE of maltodextrin.

3.3. Inuence of maltodextrin concentration and DE on the rheological

behavior of emulsions

Fig. 3. Mean diameter of oil droplets in fresh O/W emulsion and O/W emulsions
diluted from those containing varied concentrations of DE9, DE12, and DE16 in the
aqueous phase.

size of oil droplets in diluted emulsions remained unchanged when

the maltodextrin concentration was increased up to 15% (w/w)
(Fig. 3). However, at maltodextrin concentrations above 15% (w/
w), the droplet size increased with increasing maltodextrin

Fig. 4. Droplet size distribution in emulsion containing maltodextrin DE9 with

different concentrations. Data points are presented in average of three replications
with maximum standard deviation of 0.3 lm.

Fig. 5 shows ow curves of emulsions containing DE9 welltted to the HerschelBurkley model (Eq. 1) with the regression
coefcients (r2) of more than 0.999 (Table 2). The consistency index (k) is an indicator of the viscous nature of uids (de Cassia
da Fonseca et al., 2009; Wu et al., 2009 and Ibanoglu, 2002). The
consistency index of maltodextrin solution (ksolution) and the consistency index of emulsions containing maltodextrin (kemulsion)
increased with both decreasing DE and increasing concentration
of maltodextrin (Tables 2 and 3). This may be attributed to the
long-chain glucose unit fractions of maltodextrin, which are more
efcient in increasing the resistance to ow (Ibanoglu, 2002). Both
the ksolution and the kemulsion increased with an increase in the

Fig. 5. Flow curves of O/W emulsions containing varied concentration of DE9 in the
aqueous phase. The solid lines represent HerschleBulkley relationships between
the shear stress and the shear rate.

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S. Udomrati et al. / Journal of Food Engineering 116 (2013) 170175

Table 2
Rheological characteristics of emulsions containing maltodextrin varied concentrations and DE values.
Maltodextrin concentration (% w/w)

5
10
15
20
25
30
35

DE16

DE12
n

DE9
n

s0 (Pa)

kemulsion (Pa s )

s0 (Pa)

kemulsion (Pa s )

s0 (Pa)

kemulsion (Pa sn)

0.002 0.001
0.002 0.000
0.021 0.004
0.034 0.011
0.038 0.001
0.107 0.006
0.167 0.005

0.0013 0.0001
0.0017 0.0001
0.0023 0.0001
0.0056 0.0005
0.0148 0.0004
0.0178 0.0014
0.0212 0.0013

0.004 0.001
0.011 0.002
0.029 0.006
0.043 0.004
0.117 0.003
0.207 0.009
0.210 0.002

0.0014 0.0000
0.0021 0.0001
0.0066 0.0001
0.0167 0.0001
0.0196 0.0019
0.0256 0.0012
0.0414 0.0047

0.004 0.004
0.019 0.004
0.044 0.007
0.054 0.003
0.074 0.001
0.238 0.051
0.261 0.014

0.0015 0.0000
0.0025 0.0001
0.0067 0.0009
0.0182 0.0006
0.0275 0.0007
0.0266 0.0001
0.0501 0.0056

R2 > 0.999.

Table 3
Consistency index of maltodextrin solutions varied concentrations and DE values.
Maltodextrin concentration (% w/w)

DE16
ksolution (Pa sn)

DE12
ksolution (Pa sn)

DE9
ksolution (Pa sn)

5
10
15
20
25
30
35

0.0009 0.0001
0.0013 0.0001
0.0017 0.0000
0.0028 0.0001
0.0041 0.0000
0.0068 0.0002
0.0109 0.0003

0.0011 0.0000
0.0016 0.0000
0.0026 0.0001
0.0044 0.0005
0.0086 0.0005
0.0108 0.0003
0.0216 0.0001

0.0011 0.0001
0.0018 0.0002
0.0030 0.0002
0.0051 0.0002
0.0079 0.0002
0.0155 0.0001
0.0347 0.0001

Fig. 6. Relative consistency index (krelative) of O/W emulsions containing maltodextrin varied concentrations and DE values in the aqueous phase.

concentration of maltodextrin because of an increase in the number of maltodextrin molecules per unit volume of aqueous and/or
a continuous phase increase. The maltodextrin molecules become
less mobile and show more resistance to ow. It is reasonable to
state that both the ksolution and the kemulsion increased with decreasing DE and/or increasing concentration. These results concur with

Fig. 7. Flow behavior index (nsolution) of maltodextrin solution (closed symbols) and
relative ow behavior index (nrelative) of O/W emulsions containing maltodextrin
(open symbols) varied concentrations and DE values in the aqueous phase.

de Cassia da Fonseca et al. (2009) who found that an addition of a

higher concentration of xanthan and carboxymethyl cellulose in
salad dressing increased the apparent viscosity and the k and with
Wu et al. (2009), who found that k of emulsions containing galactomannan polysaccharides in the aqueous phase increased with
the increase of the molecular weight of galactomannan. At a maltodextrin concentration above the CFC, the increase in the kemulsion
was related to the increase in maltodextrin concentration, and also
might be related to the depletion occulation occurrence. These results were conrmed by an obvious increase in the relative consistency index (krelative) above the CFC as shown in Fig. 6. An increase
in the krelative can be caused by depleting occulation as the effective volume fraction of the particles in the system increases due to
the presence of the continuous phase trapped between the droplets in the ocs (McClements, 2005). At a maltodextrin concentration of 15% (w/w) for DE16 and 10% (w/w) for DE12 and DE9,
occulation was observed under the microscope as shown in
Fig. 2 but they showed the krelative values as same as the krelative of
the lower concentrations, indicating that the attractive interaction
between occulated oil droplets was very weak and was not able
to induce a change in the k. These results conrmed that the oil
droplet sizes were unchanged at the above mentioned concentrations (15% (w/w) and 10% (w/w)), as shown in Fig. 3, and the ow
behavior index did not exhibit shear thinning behavior (Fig. 7). The
krelative tended to increase with increasing maltodextrin concentration until it reached of the maximum value. Further increase in
concentration resulted in a decrease in the krelative. It is thought that
maltodextrin in the aqueous phase may have a major effect on the
kemulsion at high concentration. The s0 of emulsion containing maltodextrin tended to increase as the maltodextrin concentration increased because of increasing strength of the attractive force in the
emulsion system (Table 2). The krelative was proposed by Ayora et al.
(1997) to explain the rheological behavior for complex suspension
systems. It is thought that the krelative is also useful to explain the
cause of rheological behavior of emulsion in the complex systems.
The ow behavior index of maltodextrin solutions (nsolution) and
the relative ow behavior index (nrelative) are shown in Fig. 7. The
value of the nsolution is almost one in all cases, regardless of an increase in the concentration or DE value. These results show that

S. Udomrati et al. / Journal of Food Engineering 116 (2013) 170175

the tapioca maltodextrin solution has Newtonian ow behavior.

These results are consistent with the results of Loret et al. (2004)
who found that potato maltodxtrin solution at different concentrations (135%) exhibits Newtonian ow behavior. The emulsions
containing maltodextrin, at concentrations below the CFC determined by transmittance method, showed Newtonian ow behavior
since the nrelative of the emulsion in this region was almost one. As
maltodextrin concentration increased above the CFC, the emulsions exhibited shear thinning behavior for all DE values. The shear
thinning behavior at maltodextrin concentrations above the CFC
indicates the deformation and/or disruption of ocs in emulsions.
Flocs are elongated and/or aligned in a strong shear eld, resulting
in the reduction in the viscosity due to a reduced effective volume
fraction of ocs (McClements, 2000). An increase in the concentration or a decrease in DE value resulted in an increase in shear thinning behavior until maltodextrin concentration reached 25% (w/
w). The relative ow behavior index values also tended to decrease
as concentration increased or DE value decreased. This could be
attributed to a high maltodextrin concentration or lower DE value
of maltodextrin which is thought to be more effective in occulation enhancement because the depletion attraction potential between the droplets increased with an increase in concentration
or a decrease in DE value (Udomrati et al., 2011). Coalescence
was observed at maltodextrin concentration above 15% (w/w), as
shown in Fig. 3. Coalescence also increased shear thinning behavior
because the attraction forces among the larger droplets weakened
and thus became more sensitive to lower shearing forces (Nor
Hayati et al., 2009).
However, shear thinning behavior decreased with increasing
maltodextrin concentration or decreasing DE value in the high concentration range, although some occulation and coalescence were
observed. The less pronounced pseudoplasticity with increasing
maltodextrin concentration may suggest that the ow behavior
of emulsions is related to the colloidal nature of the continuous
phase (Maskan and Ggus, 2000). These results are consistent with
the nding of Ibanoglu (2002) who found that the rheological
behavior of emulsions containing gum Arabic approaches Newtonian ow behavior as the gum concentration increases.
4. Conclusion
According to our ndings, turbidity measurement may be a
good alternative method for the CFC determination. The lowest
maltodextrin concentration range below the CFC could be used
to modify the mouth-feel of the emulsion without signicant deterioration of the stability of the emulsion indicated by the absence
of occulation occurrence. At a concentration slightly above the
CFC, occulation occurred without any shear thinning ow behavior. At the highest maltodextrin concentration range, occulation
was observed and shear thinning ow behavior became less pronounced. Both of these concentration ranges can be used to modify
the viscosity in emulsion food products where controlled occulation and coalescence are desired. These ranges can also be used to
maintain the viscosity of emulsion during high shear rate processing. In the intermediate concentration range, the shear thinning
ow behavior was signicantly more pronounced. Tapioca maltodextrin is believed to allow successful control of the rheological

175

behavior and stability of the emulsions for various applications

in food processing.
Acknowledgements
This research was supported in-part by a grant from the Ministry of Education, Culture, Sports, Science, and Technology, Japan
(MEXT). We would like to thank Corn Product Co., Ltd. (Thailand)
for generously donating maltodextrin. Finally, we thank Associate
Professor Peter Lutes for providing language assistance.
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