2015 Volume 62 Issue 7 Pages 328-334
Freeze-thaw white sauces made by adding Propylene glycol monoorate (PO) or Propylene glycol monostearate (PS) to water phase (PWWS) kept rheological properties similer to that of unfrozen white sauce and showed better sensory properties than white sauce made by adding PO or PS to oil phase (POWS). In PWWS, retrogradation phenomena (i. e., syneresis, increasing of hardness and viscosity, aggregation of starch) were not observed clearly as compared to the control white sauce and POWS. This suggests that retrogradation phenomena are inhibited in PWWS. Results of measurement for starch-iodine color and X-ray structure analysis imply that starch-emulsifier complex inhibited retrogradation of PWWS. The reason for low inhibition of degradation by freezing in POWS seems to be attributed to a low degree of starch-emulsifier complex formation. In the future, functions of conventional emulsifier may be emerged by using this study method.
