Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil.

Diacylglycerols (DAGs) are interesting oil structuring molecules as they are structurally similar to triacylglycerols (TAGs), but are metabolized differently which results in weight loss and improved blood cholesterol levels upon dietary replacement of TAGs with DAGs. Many commercial products consist of a mixture of monoacylglycerols (MAGs) and DAGs, yet the effect of MAGs on the crystallization behavior of DAGs is still to be unraveled. Two types of commercial MAGs, one originating from hydrogenated palm stearin and one of hydrogenated rapeseed oil, were added in concentrations 1, 2 and 4% to 20% DAGs derived from hydrogenated soybean oil.

Influence of xanthan transition on the rheological properties of waxy starches.

The effects of xanthan gum on the properties of waxy starch systems were investigated with a particular focus on the conformational transition of xanthan. Different types of starches were used in this setup: maize, potato, chemically modified maize and rice. Under dilute conditions, xanthan gum and its transition did not affect the gelatinization of the starches.

Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range.

Pasting experiments of waxy potato and waxy maize starch systems were set up in which temperatures close to the gelatinization temperature were selected (67.5, 70 and 72.5°C).