Amylose Complexing Effect of Food Grade Emulsifiers

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Abstract
In order to evaluate the ability of food emulsifiers to form complexes with starch components, especially amylose, two methods have been compared. The amylose complexing effect of 22 different food emulsifiers are compared by a gravimetric determination of the precipitated amylose‐emulsifier complex followed by an iodometric measurement of remaining amylose in solution. The best complexing activity of the non‐ionic emulsifiers was shown by distilled monoglycerides (monoester content minimum 90%) made on the basis of fully hydrogenated lard. As regards ionic‐active emulsifiers stearoyl‐lactylate and its corresponding calcium and sodium salts also gave a good complexing effect. As a relative figure for the ability to react with amylose a “Complexing Index” has been calculated for each type of emulsifier.

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