Starch Nanomaterials as Food Emulsifiers

The production and modification of starch nanomaterials (nanocrystals and nanoparticles) to improve emulsification characteristics is a developing area in the food industry. Emulsions are colloidal systems frequently present in foods and there is a growing interest in creating new ones that are stable for extended periods of time. The use of unmodified and modified nanomaterials to stabilize emulsions is an opportunity area to investigate conventional and unconventional starches to obtain better and more stable emulsions. Currently, octenyl succinic anhydride (OSA) is used to esterify starch and nanomaterials and stabilize Pickering emulsions with good results. The nanometric size of starch nanomaterials produces the functionality to stabilize emulsions, increased by OSA esterification. Still, smaller starch particles (1–3 μm) should be considered good candidates to stabilize this colloidal system. Although acid hydrolysis is frequently used to reduce the size of starch granules, other eco-friendly and green methods deserve further studies when producing starch nanomaterials and modifying nanomaterials with amphiphilic characteristics.