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United States Department of Agriculture

Agricultural Research Service

Title: Stable Starch-Lipid Compositions Prepared by Steam Jet Cooking

Authors
item Fanta, George
item Eskins, Kenneth

Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 7, 1995
Publication Date: N/A

Interpretive Summary: A new type of starch-lipid composite, containing 5-50 parts lipid per 100 parts of starch, has been discovered. Composites are easily prepared by mixing fats, oils or other lipid materials with an aqueous dispersion of starch and then passing the mixture through an excess steam jet cooker. Cooked dispersions at about 10% solids are smooth and pourable and exhibit no separation of the lipid phase, even after prolonged standing. Drum drying is a convenient and economical method for isolating these composites in the dry state, and products prepared in this manner can be easily redispersed in water. The properties of these composites, in particular the smoothness and lubricity of water dispersions, makes them suitable for a number of food and non-food applications.

Technical Abstract: Starch-lipid composites containing 5-50 parts lipid per 100 parts starch, by weight, are prepared by passing mixtures of starch, lipid and water through an excess steam jet cooker. Cooked dispersions at about 10% solids are smooth and pourable and exhibit no separation of the lipid phase. Dry starch-lipid composites are obtained by drum-drying or by air drying. Drum-dried products can be easily redispersed in water to give aqueous dispersions having properties similar to jet cooked dispersions that have never been dried. Scanning electron microscopy of air-dried films shows that the lipid is uniformly dispersed in the form of micron-sized droplets. The properties of these composites, in particular the smoothness and lubricity of water dispersions, makes them suitable for a number of food and non-food applications.

Last Modified: 12/20/2014
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