Biomedical Engineering Reference
In-Depth Information
TABLE 7.7
Amylose Complexing Index (ACI) and Iodine Affinity of Various
Food Emulsifiers
Material
Iodine Affinity
Amylose Complexing Index
DMG (distilled monoglyceride)
0
92
Soya oil
11
28
Mono-di-glycerides
11
34
Lecithin
12.8
16
Sorbitan monostearate
12.6
18
Stearoyl-2-lactylate
1.8
88
SSL
3.2
79
CSL
5.4
65
Amylose without emulsifier
15.3
0
tends to recrystallize and lose some of its water. This phenomenon, known as
retrogradation of starch, leads to the staling of bread. Addition of GMS to dough
slows down retrogradation as the complex interferes with the recrystallization pro-
cess. The excellent fitness of MG into the helical structure of amylose makes this
emulsifier ideal as an anti-staling agent. Other emulsifiers have lower complexing
ability and are less efficient ( Table 7.7 ).
In addition to bakery products, MG and DG also play an important role in many
other products. 96 These include imitation dairy products, frozen desserts, pasta foods,
cereals, snacks, processed potatoes, chewing gum, peanut butter, jellies, puddings,
cheese spreads, syrups, candies, margarine, diet margarine, shortening, salad dress-
ings, mayonnaise, sour cream, ice cream, whipping cream, caramel, butter cream,
cake mix, and cream fillings.
The use of emulsifiers enhances the structural properties of ice cream. The
emulsifiers, generally containing MG and DG, help todisperse fat globules through-
out the ice cream mix and prevent them from clumping together and churning out
as butter granules during the freeze-mixing operations. Emulsifiers further help to
improve whipping properties to reach the desired overrun, i.e., the increase in volume
caused by whipping air into the mix during the freezing process. 84 The use of
emulsifiers in ice cream makes the product drier and stiffer when drawn from the
freezer, which allows packaging without the product melting. Other related products
that gain from these emulsifiers are sandwiches, factory-filled cones and individual
servings, tarts, eclairs, and cake rolls. 98,99
M ONOGLYCERIDE D ERIVATIVES
While monoglycerides are used quite extensively as emulsifiers in food products,
many compounds were reacted with MG to form new emulsifiers with different
functions. Some of these compounds include ethylene oxide, succinic anhydride,
tartaric acid, citric acid, lactic acid, and acetic acid ( Figure 7.5 ). 4 ,12,83
 
 
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