Re: DMG/E471 and potato flakes

[EMAIL PROTECTED] (Leon Marchal) wrote in message news:<[EMAIL PROTECTED]>...
> Ls,
> 
> I am looking for some information concerning the use of different
> Distilled MonoGlycerides (E471)during the production of flakes or mash
> from potato or cassava. I now that they are used in the (drum-drying)
> process, but I need to know more about it.

For general details you can try asking the potato company and they
have extensive monographs and other literature with regards to potato
starch behaviou and functionality.
> Some specific questions
> 
> 1) where are they added in the process?
> 2) what are the temperatures used?
> 3) are there differences in effectiveness between different types of
> E471 (melting point, fatty acid chain length)?
> 4) concentrations used?
> 
> many thanks in advance
> 
> Leon Marchal
> The Netherlands

Regarding the question of starches and surfactants
interactions....IIRC
If the starch are complexed with surfactants then you will use
probably the hard  or saturated monoglycerides( that are more solid
and had a higher melting point and low iodine value, but you can also
use the self emulsifying monoglycerides that have an IV of near 20-30
units.
this will effect in slower starch retrogradation as it will complex
with the amuylose portion of the starch structure.
As they are not soluble they are likely best dispersed as hydrates for
effective absorption and performance.Or mixed at elevated temperature
at the melting point of the emulsifier.
If you ask about temperatures and you want direct addition you must
consider the melting point of these monoglycerides.If you heat it
above the melting point you are likely to change the emulsifier
polymorphic characteristics and the emulsion behaviour  might change
from lamellar to cubic or hexagonal phase.And that can have a
different effect on the surfactant behaviour.
Now your point of fatty acid chain length I think that is not
important from the point of starch complexation.If the monoglyceride
is just stated so it can be combination of different fatty acid
combination.Unless you state glyceryl monostearate. Then its the
stearic acid as the base. Other monoglycerides can be monopalmitate,
monooleate, monobehenate etc or even combination and you need HPLC to
check their fatty acid  composition.
Regarding the concentration, if you use the pure emulsifier with the
monoglyceride content of at least 90% then 1% is reasonable.
But its better to ask  the emulsifeir experts  themselves for precise
answers and they will glady recommend you the product and methods for
best performance'; as it had been many years since I played with
surfactants in the food processing and my memory may have failed me in
some areas.
 Try to consult the emulsifier company such as Danisco and Palsgaard
for more details,They have websites and you can contact them through
there.
Roy