THE EMULSIFICATING ABILITY OF OXIDIZED TA PIOKA STARCHES WITH SODIUM-HYPOCHLORITE

The oxidized tapioca starch, which was prepared by oxidizing with sodi um hypochlorite at pH 10, exhibited the emulsificating ability. The mi xture of the oxidized starch and sugar esters or casein also had a sim ilar emulsificating ability. The addition of electrolytes such as salt or base, except acid, did not affect the ability. The ability depende d on the degree of oxidization of starch concentration. The emulsifica ting ability was not considered to come from the high viscosity of the starch solution but to come from the electrostatic repulsion of carbo xy groups formed on the oxidized starch chains.