Monoglycerides starch complexes

Cegesterin . [Griinau] Monoglyceride hydrate dispmirms andstaliiig ect, formation of starch complexes for food industry. 

Starplex . [Am. Ingredients] Monoglyceride blends food emulsifier, stabilizer starch complexing agent... 

Uses Starch complexing agent, shelf-life extender for bread quality improver, volume improver in cakes controls/improves emulsification in coffee whiteners, filled milk stabilizer for mayonnaise aids fat dispersion In soups Properties Solid m.p. 53-58 C acid no. 3 max. iodine no. 2 max. sapon. no. 158-165 42% min. monoglyceride GMS Base [Clarkf]... 

The Effect of Cu-Monoglyceride and Its Two Crystalline Structures on the Complexing of Soluble Potato Starch 891... 

Fic. 54.—Complexing rate of amylose leached from starch grains which were preheated, cooled, steam-cooked, and then mixed with Cm-type monoglycerides at 50 and 60°C O, gel pH 3.5 , gel pH 6.5 A, gel pH 7.1 , powder form.851... 

Solubility, Swelling Power, Viscosity, and Transmittance of Starch-Monoglyceride Complexes 51... 

Starch-Lipid Complex Endothenn Characteristics as Affected by the Monoglyceride... 

As discussed above, linear alkyl chains such as the fatty acid moiety of monoglycerides can form a complex with helical segments of the solubilized starch molecules. The recrystallization of amylose is apparently little affected by complexation with mono glycerides. Differential scanning calorimetry (DSC) studies of day-old bread crumb show that all the amylose seems to be present in a crystalline state. Complex formation with monoglyceride by the short side chains of amylopectin, however, markedly slow the rate of retrogradation. The half-life for reformation of amylopectin crystals (measured by DSC) is increased twofold to threefold when... 

Formation of insoluble inclusion compounds with amylose-the water soluble part of starches-is another important application area for monoglycerides, especially saturated distilled monoglycerides (Krog, 1981). By complexing the amylose, monoglycerides improve texture of starch-based foods such as processed potato products, macaroni, noodles and other pasta foods. 

There are three types of crystallinity in starch as observed in the X-ray diffraction pattern (Fig. 6.5). They are the A type mainly cereal starches such as maize, wheat, and rice B type such as tuber starches (potato, sago) and finally the C type crystallinity which is the intermediate between A and B type crystallinity, normally found in bean and other root starches (Blanshard, 1987 French, 1984). Another type of crystallinity is the Vh-type, which is the characteristic of amylose complexed with fatty acids and monoglycerides. 

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