| Abstract: | Low‐concentrated aqueous dispersions of amylopectin potato starch were characterised by light microscopy and rheological measurements. With increasing heat treatment the granular structure was more and more disintegrated. The dispersions were of transparent appearance, exhibited a shear‐thinning behaviour, and showed a time‐dependent increase in viscosity. The addition of calcium stearoyl‐lactyl‐2‐lactylate (CSL) and glyceryl monostearate (GMS), respectively, to low concentration amylopectin potato starch dispersion resulted in the formation of soft gels. Emulsifier‐emulsifier or emulsifier‐starch interactions promote the development of a weak network structure. It is also conceivable that side chains of the amylopectin in amylose‐free potato starch are able to form complexes. Results obtained by iodine colorimetry gave some evidence of a possible complex formation between amylopectin potato starch and CSL. |
