Properties of gel formulated from nanoparticles of palm date syrup

Palm Date syrup was modified by high pressure homogenization (HPH) or double substitution (DS) using acetylation followed by esterification. Corn starch was gelatinized in the presence of Control and modified Date syrups using rapid visco analyzer. HPH reduced 95.3% of the sugar agglomerates mean diameter from 2,599 to 810 nm and 100% of the agglomerates from 5,560 to 2,505 nm for 25 and 45°Brix syrups, respectively. DS reduced 74.1% of the agglomerates to 111.7 nm for 25°Brix. Control and modified syrups behaved as Newtonian fluids. DS significantly increased the viscosity by 52 and 80% at 25 and 45°Brix at 20 °C, respectively. Temperature effect on control and modified syrups was described by Arrhenius model with R² > 0.98. DS and HPH changed the syrup color, the change can be observed by naked eye. DS significantly reduced the syrup water activity and the pasting properties of the corn starch‐Date syrup system, this change can be used to control the pasting process to get desired product properties such as less water separation from the gel. The stability of nanoparticles formed from HPH can be improved by choosing the right low temperature, percentage of solvent, speed and duration of homogenization. PRACTICAL APPLICATION: This work is an attempt to develop the Palm Date industry, it is important to introduce new technologies and added value process, Nanotechnology is one of the growing fields in the area of food science and technology. It has been applied in different fields including the development of new processing tools in the manufacture, the use of Nanotechnology will help to get products with desired properties, such as less water separation through more amylose leaching out and less re‐association of starch molecules. Thus, may open new fields for investing the huge amount of produced Date fruits and Date syrup which is very little invested in the food industry.