Cereal Chem 53:561 - 565.  |  VIEW ARTICLE
Effect of Type of Fat on Starch Pastes Containing Glycerol Monostearate.

F. T. Orthoefer. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Studies with a Brabender Amylograph showed that various types of oils had little or no effect on the viscosity of waxy maize pastes. Addition of various oils to starch-water-glycerol monostearate mixtures showed a characteristic viscosity peak at approximately 56 C during cooling of the gelatinized slurry. The height of the cooling-curve peak was inversely related to the combined trans unsaturated fatty acid and saturated fatty acid content of the oil. These effects were apparently owing to the rate of cystallization of the saturated monoglyceride from the various types of oils at 56 C.