B5 Interactions With Other Food Ingredients

101 Toxic Food Ingredients

101 Toxic Food Ingredients

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Interactions between native starches and lipids in food products are also manifested in products containing potato maltodextrins and lipids. Trials using a model system with combinations of Avebe's potato-derived Paselli SA2 and different emulsifiers have shown that the presence of certain emulsifiers increased the rate of gel formation (Table 6B.1), gave better control of the final gel strength, and modified the final gel textures. The model results were confirmed in a study of chocolate layer cakes in which the shortening was replaced by a combination of a low-DE potato maltodextrin and emulsifiers (Sob-czynska and Setzer, 1991). The best results were obtained using sucrose-ester- or monoglyceride gels in combination with low-DE potato maltodextrin added in the dry form. The exact mechanism of the interaction is unknown, but it is believed that helical inclusion complexing occurs between linear fractions of Paselli SA2 and the fatty acid chains of the emulsifiers.

Another ingredient interaction of importance in food products is the effect of malto-dextrins on the viscosity of native starch. As shown in the Brabender viscograph in Figure 6B.4, the peak viscosity of a native potato starch solution decreases somewhat in the presence of free glucose; however, in the presence of maltodextrins, the effect is much more pronounced. Furthermore, the lower the DE of the maltodextrin, the larger the effect (Figure 6B.4). It is believed that the sugars in the maltodextrin compete with the starch for the available water thereby inhibiting the swelling of the native starch granules. In this way, the native starch starts behaving like a chemically crossbonded starch; the swelling is delayed and the viscosity peak disappears. This means that the addition of maltodextrin could be used in some applications to stabilize the viscosity of native potato starch.

Table 6B.1 Effect of Emulsifiers on the Rate of Gelation of a Low-DE Potato Maltodextrin, Paselli SA2, Using Stevens Texture Analyzer Readings

Ingredients

Gel strength at 24 h (g/mm)

Ingredients

Gel strength at 24 h (g/mm)

No addition

Liquid

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