Abstract
Separating effects with fatty acid esters of sorbitan, sucrose, glycerol and propyleneglycol for frozen starch noodle (FSN) were studied.
Separating effects of these esters increased in proportion to the length of alkyl chain of fatty acid. At the same time, separating effect was found to be closely related to the HLB-value of the fatty acid ester. With respect to separating effect, no remarkable difference could be found among the fatty acid esters except sucrose ester. Furthermore, separation of FSN was shown to be highly dependent on the mixing ratio of potato starch and sweet potato starch-the higher the ratio of potato starch, the more difficult the separation, reversely, as the content of sweet potato starch increases, the FSN is easily separated.
The combination of sorbitan stearate and sucrose oleate was most effective not only in separation of FSN, but in shortening of freezing and separating time, depression of swelling and water solubility of FSN, smoothing and glossing the surfaces of FSN.
