抄録
The mechanism of the separating effect of fatty acid ester (FAE) has been studied in frozen starch noodles (FSN). This was examined by FAE adsorption on the starch surface and by FAE effects on viscosity, adhesive force, syneresis and iodine-affinity of starch paste. The present and previous results indicate that separating effect of FAE has a close relationship to the interaction of FAE with starch. The following factors are at least important in the separating effect of FAE; (a) adsorption of FAE on starch surface and (b) the subsequent action of FAE to reduce the viscosity and adhesive force of starch paste. The reason for FAE, especially sorbitan stearate or glycerin stearate, being effective in the separating action of FSN probably lies in the FAE ability to satisfy the above requirements.
