Dec 1, 1993
Creep and dynamic measurements were used to study the effect of fatty acid potassium salts on the gelation of gelatinized starch suspensions in 0.01 mol/dm3 KOH (pH 12). The results indicated that the addition of long chain fatty acids caused considerable changes in the rigidity of the gels. The effect was dependent on the botanical source of the starch, fatty acid concentration, fatty acid molecular conformation and lipid acyl chain length. It was found that the higher the fatty acid concentration and the longer its chain length the more rigid were the gels formed.