EMULSIFIER[-CARBOHYDRATES INTERACTIONS Flashcards
Interactions with simple saccharides
Sucrose, fructose, or lactose
The surface of sucrose particles can be made more lipophilic by
using lecithin and polyglycerol polyricinoleate (PGPR)
Starch surfactant complex
Effect on Starch Pasting
Effect on starch gelatinization
Effect on starch retrogradation
Linear a-helical regions of starch form
inclusion (orclathrate) compounds with single-tailed surfactants.
The saturated fatty acids bonded to these ingredients are
trapped inside the helices
Monoacylglycerol complexes form weaker
complexes with
amylopectin
than amylose
Effect on Starch Pasting
Surfactants can stabilize swollen starch
granule in starch paste
If monoacylglycerols are added before starch gelatinization occurs,
the surfactants penetrate the starch granule and form complexes -
Surfactants, added prior to gelatinization(e.g. polysorbate 60), adsorb
to the surface of the starch granule
The surface is rendered
lipophilic, which retards the migration of water into the granule.
Addition of monoacylglycerols after starch gelatinization stabilizes
s the starch granule against rupture and additional amylose solubilization
When starch pastes were prepared with glycerol monostearate (GMS) or sodium stearoyl lactylate(SSL),
changes in viscoelastic properties coincide with reduced swelling of the granules and the granules were less deformable
If a starch is added to a food formulation, effects were thought to arise from
m the improved ability of
the starch granule to hold water without rupturing
Starch-complexing surfactants slow the rate of gelatinization and,
retard the loss of birefringence
Some surfactants do not form complexes with starch. Sodium dodecyl sulfate (SDS) has a
a strong destabilizing effect on starch granule -
In starch pastes prepared with surfactants
theinsoluble complex forms the gel
Amylose/surfactant complexes accelerate
gelation in the first few hours of storage
When amylose and amylopectin are present together,surfactants will preferentially complex
withtheamylose
As a result, the amylose cannot co-crystallize with the
amylopectin and theeffect of
surfactant on amylopectin is indirect.
Hydrocolloids work cooperatively with surfactants to stabilize emulsions against
FLOCCULATION AND COALESCENCE
Polar hydrocolloids may interact with the
hydrophilic functional group of a surfactant through IONIC OR HYDROGEN bonds
