Modified Starch Solutions for Emulsification
Bring oil and water together with a formulation-led approach. Explore emulsifying starch selection for beverage emulsions, flavors and emulsified sauces, matched to your oil phase, process and stability target.
Is your emulsion losing its uniformity?
Start with the visible change, when it appears and the conditions around it. Similar-looking defects can require different formulation or processing adjustments.
Oil appears at the surface
Record free oil, oil rings and when they develop. Review the oil phase, emulsifier system, preparation method and storage conditions together.
A cream layer forms over time
Observe changes in layer height and droplet size. Creaming and droplet coalescence are different changes and should be assessed separately.
The appearance changes after dilution
Test the concentrate in the intended finished product. Record dilution ratio, water composition, pH and changes in uniformity.
Production differs from the bench trial
Compare starch hydration, ingredient order, premixing, homogenization and temperature history before changing the starch dosage.
Build the interface. Support the emulsion.
Emulsion formation and long-term stability depend on both the ingredients and the process used to bring them together.
Disperse the oil phase
Premixing and homogenization help form oil droplets. Match equipment settings and preparation conditions to the intended formulation.
Support the oil–water interface
OSA-modified emulsifying starch has water- and oil-affinitive characteristics that support its role at the interface.
Evaluate the complete formulation
Oil composition, starch grade, dosage and other ingredients matter. Increasing viscosity alone does not establish interfacial stability.
From plant-based drinks to emulsified sauces
Use the application as a starting point, then define the actual oil phase, preparation method and finished-product requirements.
Soy & plant-based drinks
Evaluate oil dispersion and physical stability alongside plant proteins, other stabilizers and the intended beverage process.
Discuss a plant-based beverage →
Flavor emulsions
Review the flavor oil, oil loading and required processing conditions before selecting a candidate grade.
Explore flavor applications →
Dressings & sauces
Evaluate oil–water stability alongside pourability, coating and the contribution of the wider stabilizing system.
Explore salad dressing applications →
Yogurt & dairy drinks
Review fat dispersion together with milk proteins, fermentation and the wider stabilizing system. Confirm the role of any candidate starch in the specific recipe.
Explore dairy applications →Choose emulsifying starch around your oil phase and process
A useful recommendation starts with your complete system. Share the details below to narrow the candidate grades and trial conditions.
| Selection factor | Information to share | What to assess |
|---|---|---|
| Application | Beverage, flavor, dressing, sauce or spray-drying feed | Finished-product appearance and use conditions |
| Oil phase | Oil type, composition and concentration | Dispersed-phase requirements and oil loading |
| Formulation | pH, salt, sugar and other emulsifiers or stabilizers | Compatibility in the complete recipe |
| Preparation | Hydration method, temperature and addition order | Dispersion and grade-specific preparation needs |
| Homogenization | Equipment, pressure or speed, passes and temperature | Droplet formation and reproducibility |
| Storage & use | Storage duration, temperature and dilution conditions | Separation, droplet-size change and appearance |
E1450 / Starch Sodium Octenyl Succinate
Explore OSA-modified emulsifying starch for oil-in-water formulations. Discuss the specific grade, preparation method and application requirements with Tianjiang.
View E1450 product information →Discuss your existing emulsifier system
Share the current emulsifier, starch dosage, oil loading and performance target. Compare candidate systems in your actual formulation before setting a replacement ratio.
Send your formulation brief →The E-number identifies a modification type, not a universal performance specification. Confirm hydration requirements, dosage and suitability for the specific grade through technical documentation and application trials.
Tianjiang’s Guide to Emulsification Experiments
Understand which variables to test, then compare candidate starches in your own formulation and process.
Modification changed droplet size
Quinoa granules; 100 mg starch/mL oil; pH 7 buffer with 0.2 mol/L NaCl. Six-day readings after vortex treatment.
| Sample | d₃₂ (μm) | d₄₃ (μm) | EI |
|---|---|---|---|
| Native quinoa | 320 | 370 | 0.60 |
| OSA 1.8% quinoa | 76 | 79 | 0.78 |
Compare the treatmentSmaller droplets were measured for the modified sample under this protocol.
Dosage changed the emulsion
OSA 2.9% quinoa granules; same buffer and six-day endpoint.
| Starch (mg/mL oil) | d₃₂ (μm) | d₄₃ (μm) | EI |
|---|---|---|---|
| 50 | 270 | 290 | 0.58 |
| 200 | 52 | 55 | 1.00 |
Test a dosage rangeHigher loading gave smaller droplets in this specific system.
Protocol: 4 mL buffer + 2 mL MCT oil; 11,000 rpm for 30 s, followed by the dye/vortex procedure. EI = emulsion volume / total sample volume; it is not shelf-life retention. d₃₂ and d₄₃ are different mean diameters. These granular Pickering systems do not establish commercial E1450 grade performance.
Build a test plan for your own product
Define the complete system
Record oil type, oil loading, starch grade, dosage, pH and major ingredients. State the calculation basis for every concentration.
Reproduce the preparation
Document hydration, temperature, addition order, premixing and homogenization. Keep the conditions consistent when comparing grades.
Follow changes over time
Compare initial and stored samples. Include the intended dilution and downstream processing steps in the evaluation.
| Evaluation area | Comparison approach | Information to record |
|---|---|---|
| Initial appearance | Compare samples after consistent conditioning | Uniformity, free oil, oil rings and foam |
| Droplet size | Use the same instrument and sample preparation | Distribution, mean diameter definition and measurement conditions |
| Storage separation | Observe samples at predefined intervals | Layer heights, total height, temperature and visible free oil |
| Dilution stability | Test in the intended finished formulation | Dilution ratio, medium, pH and appearance changes |
| Processing response | Assess before and after relevant processing | Temperature history, equipment settings and physical changes |
| Viscosity & flow | Compare at a consistent temperature and method | Viscosity, flow and feed or filling requirements |
From formulation brief to emulsion trial
Share your system
Describe your application, oil phase, current issue and known preparation conditions.
Discuss grade options
Contact Tianjiang to review candidate grades, available technical information and sample requirements.
Evaluate in your process
Compare candidates under your actual conditions and assess the stored product against your target.
Emulsifying starch: frequently asked questions
What is emulsifying starch?
Emulsifying starch is selected for a role in oil-and-water systems. OSA-modified starch is one product family to discuss when oil dispersion and emulsion stabilization are required.
How is emulsifying starch different from thickening starch?
Thickening describes building viscosity in the continuous phase. Emulsifying functionality concerns the oil–water interface. A formulation may need both functions; viscosity alone does not confirm a stable interface.
Which information is needed to select an E1450 grade?
Start with the application, oil type and concentration, current emulsifier system, preparation method and stability target. Include pH, storage conditions and any dilution or downstream heating.
Can it replace gum arabic or another emulsifier?
A replacement should be evaluated in the actual formulation. Compare dosage, hydration, homogenization, droplet size, flow and storage behavior before deciding the appropriate replacement ratio.
How do pH, heat and homogenization affect the trial?
Include these conditions in the comparison rather than assuming universal tolerance. Follow the specific grade’s preparation guidance and reproduce the relevant manufacturing steps.
How should emulsion stability be tested?
Define measurable acceptance criteria for the intended product. Observe free oil and separation, track droplet-size changes where equipment is available, and assess stored samples under intended use conditions.
Find the right emulsifying starch for your formulation
Tell us what you make and what needs to improve. Contact Tianjiang to discuss candidate grades, technical information and sample availability.
Prefer email? sales@tianjiangmodifiedstarch.com
Helpful details for your enquiry
- Application and current emulsion problem
- Oil type and finished-product oil percentage
- Current emulsifier or stabilizer system
- Preparation and homogenization conditions
- Target storage conditions and sample needs
Not sure of every parameter? Start with what you know.