Lipophilic starches

One of the primary variables which influences the recoveries of volatile flavor and aroma chemicals during spray drying is the wall material. Utilization of spray dried flavors in food systems presents further constraints on the wall material selection process. Of the food grade polymers available to the manufacturer of spray dried flavorings (i.e., gum acacia, lipophilic starches, maltodextrins, corn syrup solids), no single wall material exhibits the ideal traits deemed necessary for this economically important process. 

Possibly the most important, and least understood, aspect of spray-dried flavorings manufacture is the role the wall material plays in this process. The polymers utilized for this product are controlled by FDA constraints, cost, finished product labelling considerations and compatability, functionality and historical usage. Given these considerations, polymers selected for the retention and maintenance of labile flavors and aromas in industrial spray dried, food grade systems include both carbohydrate (hydrolyzed starches, "lipophilic starches, plant exudates) and protein. The importance of these wall materials should not be underestimated. 

This deficiency has been overcome by the development of "lipophilic" starches (18,19) starch hydrolyzates incorporating a covalently bound lipophilic species, 1-octenyl succinate. In this manner, a lipophilic polymer is produced which allows for excellent aqueous flavor emulsion stability, good water solubility (40% w/w), excellent retentions of the volatile flavoring material following drying and minimal "extractable" oil in the finished product (9), functional properties only exhibited by gum arabic prior to their development. 

Proteins suffer due to cost and chemical reactivity, malto-dextrins and corn syrup solids due to a dearth of interfacial function, lipophilic starches due to labelling constraints (a marketing decision), and gum arabic due to cost, as well as intermittent supply deficiencies. An inexpensive, "natural", strongly surface active polymer with excellent water solubility and chemical inertness clearly has vast economic potential. Oxidized, hydrolyzed and/or glycoamine starch-based derivatives were examined as possible avenues for delivering this polymer. 

Substantial improvement (about 50%) of lemon oil encapsulation efficiency was attained for the covalently-linked phenylalanine-Oxidized starch wall material over the Oxidized starch control. In fact, this particular glycoamine resulted in lemon oil retentions following drying in the mini-spray dryer which surpassed both the Control and lipophilic starches (See Table IV). Dry blending phenylalanine with the Oxidized starch base exhibited the benefits associated with covalently linked glycoamine production via lemon oil vapor phase flux analysis. 

A beverage emulsion is a concentrate added to sugar and carbonated water to make soda and fruit drinks. The oil-in-water emulsion provides flavor as well as opacity in products such as orange soda. Traditionally, gum arabic has been used to stabilize these emulsions. Interfacial starch derivatives (Section 20.4.2) are used to prevent creaming (phase separation), sedimentation, and loss in flavor and opacity, where desired, both in the concentrate and in the finished beverage. The concentrate is made by homogenizing the oils with an equal amount of the solubilized lipophillic starch, citric acid, sodium benzoate and color. A fine emulsion, typically 1 micrometer or less, is required for stability and for opacity, where desired. 

Ridomil, with which the treatment with starch solution was not carried out, is said to yield brown chromatogram zones on a pale yellow background [14]. Hence, it may be assumed that this detection is based not on the iodine azide reaction but on the physical adsorption and enrichment of iodine in the lipophilic chromatogram zones (cf. Iodine Reagents ). 

Alkyl polyglycosides have long been known but only now, following several years research, has it been possible to develop reaction conditions that allow manufacture on a commercial scale. The structure on which these compounds are based corresponds exactly to the surfactant model described above. The hydro-phobic (or lipophilic) hydrocarbon chain is formed by a fatty alcohol (dodecanol/ tetradecanol) obtained from palm kernel oil or coconut oil. The hydrophilic part of the molecule is based on glucose (dextrose) obtained from starch (Fig. 4.14). 

Emulsions based on lipophilic iodized and/or bromated substances with emulsifiers and derivatives of cyclopenta-phenanthrene Polyiodinated phenyl fatty acid compoimds Emulsion of iodinated lipids 6-Iodoethylated starch... 

Lipophilic ointment (oil ointment) consists of a lipophilic base (paraffin oil, petroleum jelly, wool fat [lanolin]) and may contain up to 10 % powder materials, such as zinc oxide, titanium oxide, starch, or a mixture of these. Emulsifying ointments are made of paraffins and an emulsifying wax, and are miscible with water. 

The focus of this work was to determine if a glyco-peptide or a simple dextrinized, oxidized starch could be produced which would enhance the behavior of a starch-based polymer for spray dried flavoring production. Enhancement of a starch s lipophilic/hydrophilic balance was anticipated to maintain the polymer s film forming" and cohesive wall development during the spray drying process while improving its emulsifying/interfacial activity capabilities. 

Covalent linkage of amino acid, peptide or protein moieties onto the hydrolyzed and/or oxidized polymers (Control and Oxidized starches) was examined for its ability to improve the potential for microregion lipophilicity within the carbohydrate polymer. Proteinaceous materials are often strongly surface active (39) and may, if carefully selected, contribute positively to wall material characteristics. This selection process was carried-out using maltodextrins (DE 10 and/or 25) as the carbohydrate framework and various amino acid-derived materials as the function-altering accessory, ranging from gelatin and casein proteins to simple amino acids. 

The emulsifying starches have been partially hydrolyzed and then derivatized to impart lipophilic properties. The lipophilic... 

Functions as an emulsifier of oils and fats in the manufacture of fluid or paste emulsions for industrial lubricants, consumer products, and textile lubricants and softeners. This waxy lipophilic surfactant is also used as a thickening agent and stabilizer for starch coatings on paper, and as a water dispersible paper size. EMEREST 2640 is also a good lubricant for channeling wire through conduit. 

As the main component, it provides the actual matrix to which lipophilic or water-insoluble substances such as stearic acid and stearyl alcohol [475-476], cellulose derivatives [476], starch [475] or calcium hydrogen phosphate [474] are added. 

Methyl-, hydroxyethyl-, hydroxypropyl-, and carboxymethyl starches, starch acetates, succinates, alkenyl succinates (Fig. 2), adipates, and phosphates, are all well-known products. Furthermore, special derivatives have also been prepared, such as vinyl-, silyl-, ° or propargyl starches, as reactive intermediates for fiirther fime-tionalization. Unusual substitution patterns can also be established by highly selective deacetylation with alkyldiamines and subsequent introduction of such functional groups as sulfates. From die analytical point of view, the most important aspects are stability under alkaline (mediylation) and acidic or Lewis-acidic (depolymerization) conditions, reactivity (such as migration, rearrangement, further substitution or addition reactions, or any intramolecular reaction), and polarity (lipophilic/hydrophilic, ionic/nonionic, acidic/basic). These properties mainly determine the analytical... 

Uses Emulsifier for oils and fats in mfg. of industrial lubricants, agric., consumer prods., textile lubricants and softeners thickener and stabilizer for starch coatings on paper paper size lubricant for channeling wire through conduit Features Lipophilic Regulatory EPA exempt... 

Thermoplastic starch can also be blended with other polymers such as polyolefins [115]. In this sort of blend, a compatibilizer such as ethylene-maleic anhydride copolymer can be used in order to make hydroxyl starch groups and anhydride copolymer groups to react and obtain ester bonds. This sort of esterification helps to compatibilize the starch (hydrophilic) with polyolefins (lipophilic). 

Surfactants are amphiphilic lipids, having both hydrophilic and lipophilic properties which can be influenced by varying their chemical composition. They play an important role in many foods, not only in emulsions to give stability or control viscosity (flocculation), but also as complexing agents in starch-containing products or crystal modifiers in fats. 

EW. Lichtenthaler, and S. Immel, Towards understanding formation and stability of cyclodextrin inclusion complexes Computation and visualization of their molecular lipophilic-ity patterns, Starch - Starke, 48 (4), 145-154, 1996. 

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