Emulsifier-Carbohydrate Interactions

摘要: Since emulsifiers are amphiphilic molecules, they interact with other polar and nonpolar ingredients commonly present in food (Gaonkar McPherson, 2005). Interactions water, carbohydrates, proteins, fats, oils, flavors have been studied. may be beneficial, such as retardation of staling bread, or adverse, distortion a flavor profile. Several mechanisms responsible for producing interactive effects: (1) Competition the interface, (2) available (3) Solubility emulsifiers, (4) Electrostatic interactions between charged species, (5) Nonpolar interactions, (6) physical packing entanglement crystal packing. more than one mechanism operational given system, explanation ingredient often difficult to obtain high degree certainty. Carbohydrates ubiquitous products. Nutritionally, serve sources rapidly energy. They also contribute sensory properties, sweetness texture. range from low molecular weight simple saccharides highly complex structures, starches hydrocolloids (Belitz et al., 2004a). Their surfactants extremely important many foods, bakery Recently, epidemics obesity Type II diabetes stimulated reformulation foods toward lower sucrose carbohydrates having glycemic indices (Warshaw Kukami, 2004). Emulsifier carbohydrate different these new formulations. This chapter will discuss classes where thoroughly studied, but point out not enough is known.