EMULSIFIER[-CARBOHYDRATES INTERACTIONS Flashcards

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1
Q

Interactions with simple saccharides

A

Sucrose, fructose, or lactose

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2
Q

The surface of sucrose particles can be made more lipophilic by

A

using lecithin and polyglycerol polyricinoleate (PGPR)

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3
Q

Starch surfactant complex

A

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

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4
Q

Linear a-helical regions of starch form

A

inclusion (orclathrate) compounds with single-tailed surfactants.

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5
Q

The saturated fatty acids bonded to these ingredients are

A

trapped inside the helices

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6
Q

Monoacylglycerol complexes form weaker
complexes with

A

amylopectin
than amylose

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7
Q

Effect on Starch Pasting

A

Surfactants can stabilize swollen starch
granule in starch paste

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8
Q

If monoacylglycerols are added before starch gelatinization occurs,

A

the surfactants penetrate the starch granule and form complexes -

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9
Q

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

A

to the surface of the starch granule

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10
Q

The surface is rendered

A

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

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11
Q

Addition of monoacylglycerols after starch gelatinization stabilizes

A

s the starch granule against rupture and additional amylose solubilization

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12
Q

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

A

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

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13
Q

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

A

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

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14
Q

Starch-complexing surfactants slow the rate of gelatinization and,

A

retard the loss of birefringence

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15
Q

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

A

a strong destabilizing effect on starch granule -

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16
Q

In starch pastes prepared with surfactants

A

theinsoluble complex forms the gel

17
Q

Amylose/surfactant complexes accelerate

A

gelation in the first few hours of storage

18
Q

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

A

withtheamylose

19
Q

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

A

amylopectin and theeffect of
surfactant on amylopectin is indirect.

20
Q

Hydrocolloids work cooperatively with surfactants to stabilize emulsions against

A

FLOCCULATION AND COALESCENCE

21
Q

Polar hydrocolloids may interact with the

A

hydrophilic functional group of a surfactant through IONIC OR HYDROGEN bonds