Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium Salicylate.

Complete aqueous dissolution of starch requires the use of temperatures exceeding 100 °C. During and after cooling of the resultant aqueous solutions, starch polymers precipitate by aggregation and crystallization. Low-temperature gelatinization and dissolution of maize starch (MS) is induced, and the stability of the resultant solutions is enhanced when they contain the hydrotrope sodium salicylate (NaSal).