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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Jet-Cooking on the Structural and Physiochemical Properties of Vegetable Oils and Fatty Acid Esters

Authors
item Kenar, James
item Tevis, Ian

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: January 1, 2005
Publication Date: May 4, 2005
Citation: Kenar, J.A., Tevis, I.D. 2005. Effect of jet-cooking on the structural and physiochemical properties of vegetable oils and fatty acid esters [abstract]. Annual Meeting and Expo of the American Oil Chemists' Society. p. 69.

Technical Abstract: Recently, new technology was developed to produce highly stable starch-oil composites employing the technique of excess steam jet cooking mixtures of starches and lipids. In this process, the combination of high temperature and pressure in addition to the high-shear mixing action that occurs during passage of the sample through a small orifice causes complete gelatinization and solubilization of the starch and intimate mixing of the starch with lipid. These starch oil composites are easily prepared from abundant, renewable resources, and the inclusion of an oil or lipid phase in the inlet stream allows the production of a wide variety of products for food, industrial, or agricultural applications. Because in many applications, hydrolysis and oxidative degradation of oils and lipids is undesirable, we are investigating the physiochemical properties such as peroxide value, p-anisidine value, free fatty acids, and changes in oil composition of lipids and oils that undergo excess steam jet cooking. This presentation will discuss, starch oil composites, analytical methods used to evaluate the oils, and the findings of our research.

Last Modified: 11/28/2014
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