Viscoelastic Behaviour During the Gelatinization of Starch Ii. Effects of Emulsifiers

The viscoelastic behaviour during the gelatinization of starch in the presence of emulsifiers was studied in oscillatory shear. Glycerol‐monostearate and sodium stearoyl‐lactylate delayed the viscoelustic changes during gelatinization in a way which was intetpreted as related to the granules being stiffer in presence of these emulsifiers. Sodium abdecyl sulphate caused a destabilization of the granules, resulting in the rheological changes occurring at lower temperatures. Emulsifiers increased the viscous part of the rheological response. In a wary‐starch variety, where the amount of amylase is small, emulsifiers had only a small effect on gelatinization. It was concluded that the formation of an amylose‐lipid complex was of importance if an emulsifier was to exert an effect.