Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Abstract

AbstractBACKGROUNDIn the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA‐IFPG on the rheological and textural properties of dairy cream was investigated.RESULTSSuitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA‐IFPG was also confirmed via Fourier transform infrared and H‐nuclear magnetic resonance spectroscopy (1H‐NMR). While the X‐ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA‐modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo‐gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size.CONCLUSIONOverall, OSA‐IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.