Effect of starch as hydrocolloids for formation of a stable emulsion system in food

Ukrainian Food Journal

卷:3

关键词: Starch;    Native;    Modified;    Viscosity;   

DOI  :  

来源: DOAJ

【 摘 要 】

Іntroduction.It is necessary to determine the effect of thephysicochemicalpropertiesofnativeandmodified starches in their use in food.Matherials and methods.Investigated two samples of foodemulsionsusingstarchesofdifferentnatureoforigin(native, modified starch). Using laboratory balances, volume ofcylindersdeterminedpercentageofwaterseparation duringfreezingandunfreezingemulsions;Brukfild viscometer measured the viscosity increase depending on the time, temperature and pH of food emulsions.Results.When freezing / unfreezing emulsion of native starch in the first cycle of water has been separated by 8% in thesecondcycleof38%,thethird50%,incontrasttothe emulsionwithmodifiedstarchwaterseparationstartsfrom thefourthcycleslightly,inthefifthcyclepercentageof water separation is 1%, the sixth cycle of 3 %.As a result, studies of viscosity versus time, temperature and pH of food emulsions proved that in an acidic medium at pH 6.5 viscosity emulsion with modified starch is stored and thenincreasesoveralongertimecomparedwiththe emulsionofnativestarchwheretheviscosityatthe beginning of the storage period increases and then decreases.Conclusions. Investigated the properties of native starch intheemulsionshowthattheiruseinindustrialprocesses can lead to blockage of the heat exchanger, and the viscosity of the output of the production process is unpredictable and varies greatly depending on the combination of temperature andmechanicalstress.Itmakesuseinthemanufactureof modified starches that combines a combination of two types of modifications: stabilization and crosslinking.

【 授权许可】

Unknown