*2.8.6 Emulsion stabilizer*

A scientific study suggested that starch could be used as a stabilizer in oil-inwater emulsions [117]. The study further revealed that emulsion prepared with equivalent volume ratio of water and paraffin could be stabilized by adding an aliquot of starch dispersion [117]. Kim *et al*. [117] established that the introduction of starch nano particles of more than 0.02% wt kept the emulsion longer than 2 month of storage without coalescence of oil droplets. Starch might be used in various emulsions not only for foods but also for cosmetics and pharmaceuticals [117].
