Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions

During storage of the emulsions their viscosities decreased generally (Fig 2) while the globule
sizes increased (Fig 1b and Fig 3).

Figure 3: Effect of storage time on the globule size of emulsion, prepared with cassava starch (C)
potato starch (P) and maize starch (M) as emulsifying agents at concentration 4%w/v.

The rate of coalescence of the globules (as measured by the average increase in globule size per
day were (μm day^-1) 1.8 (cassava starch emulsion) 3.5 (potato) and 4.6 (maize). Also at the end of
the 7 days storage period, the percentage increase in the mean globule size was lowest in the
cassava starch emulsion and highest in the maize starch emulsion (Table 2).

Table 2: Globule structure (mean and size) of fresh and aged emulsions

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