EMULSIFIER[-CARBOHYDRATES INTERACTIONS

Question 1

Interactions with simple saccharides

Answer 1

Sucrose, fructose, or lactose

Question 2

The surface of sucrose particles can be made more lipophilic by

Answer 2

using lecithin and polyglycerol polyricinoleate (PGPR)

Question 3

Starch surfactant complex

Answer 3

Effect on Starch Pasting
Effect on starch gelatinization
Effect on starch retrogradation

Question 4

Linear a-helical regions of starch form

Answer 4

inclusion (orclathrate) compounds with single-tailed surfactants.

Question 5

The saturated fatty acids bonded to these ingredients are

Answer 5

trapped inside the helices

Question 6

Monoacylglycerol complexes form weaker
complexes with

Answer 6

amylopectin
than amylose

Question 7

Effect on Starch Pasting

Answer 7

Surfactants can stabilize swollen starch
granule in starch paste

Question 8

If monoacylglycerols are added before starch gelatinization occurs,

Answer 8

the surfactants penetrate the starch granule and form complexes -

Question 9

Surfactants, added prior to gelatinization(e.g. polysorbate 60), adsorb

Answer 9

to the surface of the starch granule

Question 10

The surface is rendered

Answer 10

lipophilic, which retards the migration of water into the granule.

Question 11

Addition of monoacylglycerols after starch gelatinization stabilizes

Answer 11

s the starch granule against rupture and additional amylose solubilization

Question 12

When starch pastes were prepared with glycerol monostearate (GMS) or sodium stearoyl lactylate(SSL),

Answer 12

changes in viscoelastic properties coincide with reduced swelling of the granules and the granules were less deformable

Question 13

If a starch is added to a food formulation, effects were thought to arise from

Answer 13

m the improved ability of
the starch granule to hold water without rupturing

Question 14

Starch-complexing surfactants slow the rate of gelatinization and,

Answer 14

retard the loss of birefringence

Question 15

Some surfactants do not form complexes with starch. Sodium dodecyl sulfate (SDS) has a

Answer 15

a strong destabilizing effect on starch granule -

Question 16

In starch pastes prepared with surfactants

Answer 16

theinsoluble complex forms the gel

Question 17

Amylose/surfactant complexes accelerate

Answer 17

gelation in the first few hours of storage

Question 18

When amylose and amylopectin are present together,surfactants will preferentially complex

Answer 18

withtheamylose

Question 19

As a result, the amylose cannot co-crystallize with the

Answer 19

amylopectin and theeffect of
surfactant on amylopectin is indirect.

Question 20

Hydrocolloids work cooperatively with surfactants to stabilize emulsions against

Answer 20

FLOCCULATION AND COALESCENCE

Question 21

Polar hydrocolloids may interact with the

Answer 21

hydrophilic functional group of a surfactant through IONIC OR HYDROGEN bonds