Waxy corn starch is a common food and cosmetic ingredient. This thesis consists of a series of single-parameter studies to characterize waxy corn starch gelatinization. All studies contained in this thesis involve improving the process parameters inherent in the gelatinization of waxy corn starch, and how well this starch performs when utilized singly as a thickener for emulsions. In the gelatinization of waxy corn starch, the three principal qualities for that process inherent in a starch were studied: water concentration, cooking temperature, and cooking time. Special consideration was taken to study the disruption of ghost granules under shear. Finally, using the gelatinization parameters found in the experiments, the capability of waxy corn starch to stabilize an emulsion was studied. Observations of the gelatinization of waxy corn starch at differing times, temperatures, and concentrations of gelatinization yielded a scenario for fully completing the gelatinization of waxy corn starch. Waxy corn starch is completely gelatinized above 65% concentration of water by dry weight of starch, at above 80 °C for a duration not shorter than 10 minutes. It was concluded that it is beneficial to provide shear to the gelatinized starch to disrupt ghost granule structures. Emulsions constructed using this process with concentration percentages around 10/68/22 oil/water/starch resisted breakage under centrifugation for over 80 minutes. Waxy corn starch is concluded to be useful as a thickener for cosmetic emulsions.
|Commitee:||Hernandez, Rafael, McIntyre, Carl|
|School:||University of Louisiana at Lafayette|
|School Location:||United States -- Louisiana|
|Source:||MAI 58/05M(E), Masters Abstracts International|
|Subjects:||Engineering, Chemical engineering|
|Keywords:||Emulsion, Gelatinization, Starch, Waxy corn|
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