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United States Department of Agriculture

Agricultural Research Service

Research Project: PREPARATION, PROPERTIES, AND COMMERCIAL APPLICATIONS OF STARCH-LIPID COMPOSITIONS PREPARED BY STEAM JET COOKING Project Number: 3620-41000-111-00
Project Type: Appropriated

Start Date: May 29, 2004
End Date: May 28, 2009

Objective:
Use starch-lipid composites produced by steam jet cooking to create new products from bio-based resources. Determine the effect of process variables and mechanisms of interactions that influence the properties of starch-lipid composites. Cooperate with licensees and CRADA partners to investigate specific combinations of ingredients designed to provide new applications.

Approach:
Investigate the properties of starch-lipid composites prepared using cereal flour instead of starch, mixtures of starch and polysaccharide gums, and dairy sources of lipids. Vary the starch/lipid ratio and determine the maximum lipid content possible. Vary process variables such as steam pressure, steam and slurry flow rates, temperature, and high-shear mixing before or after jet cooking and determine the effects on composite properties. Cooperate with CRADA partners to develop products based on starch/lipid composites in the areas of food products (meats, dairy products, baked good, etc.), water-based lubricants, cosmetics and drug delivery products, and industrial or environmental microbial delivery systems.

Last Modified: 4/17/2014
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