2007 Annual Report
Use of FanteskTM in food products. In cooperation with licensee and CRADA partner, aqueous gels prepared by the FanteskTM process were prepared and evaluated for their ability to deliver oil-soluble flavorings and enhance the sensory properties (e.g., juiciness and tenderness) in low-fat ground meat products. Ground beef patties with improved flavor, tenderness and juiciness were obtained when FanteskTM gels were added, and efforts are being made to market these products. Experimental yogurt samples were prepared by replacing a portion of the milk solids with FanteskTM. The rate of fermentation of the experimental yogurts was similar to the fermentation rate when no FanteskTM was added. The higher initial viscosity obtained with FanteskTM addition did not affect the yogurt gel structure. The addition of FanteskTM at a level of 3% strengthened the gel, and no syneresis was observed in samples stored for three weeks at 4 deg C. This accomplishment addresses the goals stated in Objective 2a.
Use of FanteskTM products as lubricants. This accomplishment addresses the goals stated in Objectives 1b and 2b. In cooperation with licensee and CRADA partner, high-oil FanteskTM formulations (starch:oil weight ratio of 50:200) were prepared by jet cooking aqueous dispersions of starch, oleic acid and soybean oil. The aqueous dispersions obtained were evaluated as spray-on lubricants for food-related applications (e.g., non-stick lubricant/release agents for waffle irons). Efforts are currently being made to market these products. A spray procedure was used to apply FanteskTM formulations to metal surfaces to obtain bio-based dry films that would act as lubricants for metal-forming applications. The spray-applied FanteskTM dried quickly and left a thin coating on the metal surface that provided good lubrication.
Use of FanteskTM to deliver active agents to the skin surface. A FanteskTM-based aqueous sunscreen was developed by jet cooking starch with SoyScreenTM (a natural product made from soybean oil and ferulic acid) as the active oil component. The resulting FanteskTM composite had superior UV absorbing ability relative to SoyScreenTM alone. Also, the starch component allows the oil to be dispersed into water without the need for surfactants or emulsifiers. This will permit the use of SoyScreen(TM) to be expanded into the agricultural industry where it can be formulated into water-based sprays. These factors will expand the uses of FanteskTM and SoyScreenTM. Another licensee is currently marketing antibacterial hand cleaners and lotions prepared by the FanteskTM process. These products are used primarily by the food service industry and by health care and law enforcement personnel. This accomplishment addresses the goals stated in Objective 2c.
Rapid Determination of the oil content of FanteskTM products. An analytical technique based on pulsed nuclear magnetic resonance (NMR) was developed to rapidly and accurately determine the amount of oil in FanteskTM composites. This technique avoids the more time-consuming and laborious methods currently utilized, and more accurately determines the amount of oil present. This methodology can be extended to food products containing FanteskTM and provides a good way to monitor quality and consistency between batches of FanteskTM supplied to our CRADA partners. This accomplishment addresses the goals stated in Objectives 2a-c.
The above accomplishments fall under National Program 306, Quality and Utilization of Agricultural Products, Component 2 - New Processes, New Uses, and Value-Added Foods and Biobased Products. The primary focus is on Problem Area 2a - New Product Technology, and Problem Area 2c - New and Improved Processes and Feedstocks.
Kenar, J.A. 2007. Functionalization of oleyl carbonate by epoxidation. Journal of the American Oil Chemists' Society. 84(5):457-461.
Compton, D.L., Kenar, J.A., Laszlo, J.A., Felker, F.C. 2007. Starch-encapsulated, soy-based ultraviolet-absorbing composites with feruloylated monoacyl- and diacylglycerol lipids. Industrial Crops and Products. 25(1):17-23. Kenar, J.A. 2007. Direct determination of the lipid content in starch-lipid composites by time-domain NMR. Industrial Crops and Products. 26(1):77-84.
Kenar, J.A., Knothe, G.H., Gunstone, F.D. 2007. Chemical properties. In: Gunstone, F.D., Hardwood, J.L., Dijksta, A.J., editors. Lipid Handbook with CD-ROM, 3rd edition, Boca Raton, FL: Taylor & Francis Group LLC. p. 535-590.