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early stages of hydration. In this case the starch seems finally to dominate the
mix viscosity. It is noteworthy that the starch swells faster - but thickens to a
lower degree - in the presence of salt. This could possibly be due to osmotic
effects.
What we have demonstrated here is the complexity of instant emulsion
formation caused by the presence of different surface-active molecules, and the
effect that the aqueous phase constituents can have on the final emulsion
structure. The nature of the emulsification process itself also plays a major role
in creating structure in the aqueous phase. The complexity of such interrelated
factors, particularly when multiple aqueous phase ingredients are being used,
warrants further investigation.
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