Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation

Abstract Background and objectives The relationship between the different hydrophilic–lipophilic balance (HLB) values of sucrose esters and the retardant effect on the cornstarch retrogradation have not been investigated. The present research was aimed to evaluate the effects of the sucrose esters with different HLB values on the retrogradation properties by analyzing the changes in the crystalline structure and water mobility of cornstarch gels after storage. Findings All sucrose ester with HLB value (2–15), especially the HLB 15, could retard the long‐term retrogradation of cornstarch gels. After being stored for the same time, the retrograded cornstarch gels containing sucrose ester of HLB 15 had the lowest hardness, relative crystallinity, and R 1047/1022 . Compared with the additive‐free cornstarch, the hardness, relative crystallinity, and R 1047/1022 of cornstarch with sucrose ester of HLB 15 were significantly decreased by 142 g, 8.66%, and 0.41, respectively, after being stored at 4°C for 7 days. Conclusions Sucrose ester with a high HLB value showed a strong retardant effect on the starch retrogradation. Significance and novelty These results suggested that sucrose ester with higher HLB value might be a more effective additive in retarding the retrogradation of cornstarch gels.