Starch emulsifier

The initial step in spray drying of a flavor is the selection of a suitable carrier material. One can divide the major flavor carriers into three classes (and blends thereof) hydrolyzed starches, emulsifying starches, and gums (essentially gum arabic). 

Dalvand CC. Investigations on Starch and Starch-Emulsifier Interactions in Durum Wheat Pasta. Zurich, Switzerland Swiss Federal Institute of Technology 1995. [Ph.D. Dissertation],... 

Probably the most important components in foods that crystallize are water, sugars (and sugar alcohols) and fats. However, salts, organic acids, starch, emulsifiers, and even proteins may be found in crystalline form in certain foods. 

Uses Replacement for modified starch emulsifier yielding stable emulsions using weighted oils with ester gum and brominated vegetable oil Regulatory FDA approved... 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

A recent trend in the baking industry is to produce bakery foods with either no or reduced fat, to achieve perceived nutritional benefits (25). The functions of fat are achieved, to a degree, with materials such as maltodextrins and modified starches in combination with gums and emulsifiers (see Fat replacers). 

Starch succinates [39316-70-6] are also used as thickening agents in foods. The 1-octenylsuccinate half-ester [52906-93-17, sold as its sodium salt [66829-29-6], has surface active (emulsifying) properties. 

Poly(vinyl acetate) is too soft and shows excessive cold flow for use in moulded plastics. This is no doubt associated with the fact that the glass transition temperature of 28°C is little above the usual ambient temperatures and in fact in many places at various times the glass temperature may be the lower. It has a density of 1.19 g/cm and a refractive index of 1.47. Commercial polymers are atactic and, since they do not crystallise, transparent (if free from emulsifier). They are successfully used in emulsion paints, as adhesives for textiles, paper and wood, as a sizing material and as a permanent starch . A number of grades are supplied by manufacturers which differ in molecular weight and in the nature of comonomers (e.g. vinyl maleate) which are commonly used (see Section 14.4.4)... 

These help keep fatty flavors suspended in the liquid (density balancers and emulsifiers). Gums and modified food starches are also used for this purpose. Glyceryl abietate is also used in cosmetics as the waxy substance in eyebrow pencils. 

Emulsifiers are used in a range of bakery products. Their use in bread is covered in Section 3.8.2. In general, emulsifiers can substitute for some egg in sponge cakes. Emulsifiers soften the crumb of baked products and retard staling by impeding starch retrogradation. 

Drying out can be prevented in one of two ways, either by packaging or by lowering the water activity of the product. Starch retrograda-tion can be inhibited by using a starch complexing emulsifier with or without the addition of fat. Mould growth is inhibited by a low water activity. 

The problem of starch retrogradation is tackled by using a starch complexing emulsifier. When all these problems have been attended to the shelf life can be measured in months rather than days. 

AKDs are waxy, water-insoluble solids with melting points around 50 °C, and ASAs are viscous water-insoluble liquids at room temperature. It is necessary to prepare them as stabilised emulsions by dispersion in a cationic polymer (normally cationic starch). Small amounts of retention aid and surfactants may also be present. Particle size distributions are around 1 fim, and addition levels around 0.1% (of pure AKD or ASA) by weight of dry fibre. This is an order of magnitude lower than the amount of rosin used in rosin-alum sizing (1-2%). Emulsions of AKD are more hydrolytically stable than ASA, and the latter must be emulsified on-site and used within a few hours. 

As in the case of rosin sizing, the first step is to retain the emulsified size particle in the wet web. The mechanism of retention is probably by heterocoagulation of the cationic size particles to the negatively charged fibre surface. The charge characteristics of the stabilising polymer become important as demonstrated by the effect of pH on the retention of AKD emulsion particles stabilised with a tertiary cationic starch (Figure 7.17). 

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. 

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

The most common method to simultaneously dry and encapsulate flavours is the spray-drying technique (Fig. 21.11). For this technology, carrier materials like maltodextrin, starch and gum arabic are dissolved in water. As a next step, the liquid flavour raw material is emulsified in this slurry. Also non-volatile flavour components can be added. The slurry is atomised and dried in a spraydrying facility. 

Hydrogenated vegetable oil, fatty acids, emulsifiers, starches, gums, maltodextrins... 

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