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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #389884
Research Project: New and Improved Co-Products from Specialty Crops

Location: Plant Polymer Research

Title: New high performance starch based emulsifers using amylose inclusion complexes

Author
item Selling, Gordon
item Hojilla-Evangelista, Milagros - Mila
item Hay, William

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2022
Publication Date: 5/2/2022
Citation: Selling, G.W., Hojillaevangelist, M.P., Hay, W.T. 2022. New high performance starch based emulsifers using amylose inclusion complexes. Annual Meeting and Expo of the American Oil Chemists' Society. [abstract].

Interpretive Summary:

Technical Abstract: Amylose inclusion complexes can be formed when corn starch (having 70% amylose) is gelatinized in the presence of hydrophobic ligands. As the components cool, the amylose wraps around the ligand to form an amylose inclusion complex (AIC). The properties of the AIC will be dependent on the selection of the ligand. AIC formed from fatty sodium/amine salts were found to be effective non-foaming emulsifiers. These AIC fatty acid/amine salts were produced using either steam jet cooking or microwave techniques. Various fatty acid/amine salts (C10-22) were produced and evaluated. Colloidal suspensions were produced using the AIC at concentrations of 0.1-3% solids, and their surface and rheological properties were then characterized. The AICs successfully formed stable emulsions with corn oil. The emulsification properties of the AIC is dependent on pH. Superior emulsifying activity at neutral and alkaline pH were obtained for fatty acid salt AICs when compared with commercial octenyl succinic anhydride (OSA) starch. The fatty amine salt AICs were superior at neutral and acidic pH with compared to OSA starch. Emulsions formed with the AIC were stable during long-term storage as the oil droplets were resistant to coalescence. Emulsion stability increased with ligand chain length due to viscosity differences (higher molecular weight ligand AICs have greater viscosity). The AIC are effective emulsifiers produced from readily available inexpensive food grade ingredients formed via association rather than chemical bonds using current inexpensive industrial techniques.