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Starch interaction with emulsifiers

Emulsifiers (also known as emulgents) are surfactants enabling the formation of emulsions (especially dispersions of fat in various products). In addition to their ability to form an emulsion, emulsifiers have the ability to interact with other food ingredients. The emulsifier may be an aerating agent, starch complexing agent and/or crystallisation inhibitor. In flours they act as conditioners... [Pg.895]

Fats and emulsifiers affect paste viscosity and can modify mouthfeel by smoothing and shortening starch pastes. The effects are mostly due to physical blending, but may involve specific complexes. Interactions between starch and lipids are complicated and vary with the ingredients involved and the conditions under which... [Pg.784]

See other pages where Starch interaction with emulsifiers is mentioned: [Pg.332]    [Pg.234]    [Pg.349]    [Pg.352]    [Pg.485]    [Pg.375]    [Pg.21]    [Pg.10]    [Pg.16]    [Pg.298]    [Pg.265]    [Pg.3732]    [Pg.252]    [Pg.252]    [Pg.243]    [Pg.111]    [Pg.2231]    [Pg.72]    [Pg.326]   
See also in sourсe #XX -- [ Pg.4 , Pg.256 ]



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Starch emulsifier

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