New high-value starch based anionic and cationic emulsifiers using amylose inclusion complexes

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 fraction wraps around the ligand to form an amylose inclusion complex (AIC); no chemical bonds are formed. The properties of the AIC will be dependent on the selection of the ligand. AIC formed from fatty sodium salts and fatty ammonium salts were found to be effective non-foaming emulsifiers. These AIC were produced using either steam jet cooking or microwave techniques. Ligands of various lengths (C12-22) 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, with superior emulsifying activity at neutral and alkaline pH when compared with commercial octenyl succinic anhydride starch. Emulsions formed with the AIC were stable during long-term storage as the oil droplets were resistant to coalescence. Emulsion stability increased with the length of the ligand due to viscosity differences (higher molecular weight ligand AICs have greater viscosity). The AIC are effective emulsifiers produced from readily available inexpensive ingredients, many food grade, formed via association rather than chemical bonds using current inexpensive industrial techniques.