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United States Department of Agriculture

Agricultural Research Service

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

Authors
item Fanta, George
item Eskins, Kenneth

Submitted to: Corn Utilization Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: June 6, 1996
Publication Date: N/A

Technical Abstract: New composite compositions containing 10-50 parts of oil or lipid per 100 parts of starch (by weight) are prepared by passing aqueous mixtures of starch and oil through a steam jet cooker at elevated temperatures and pressures. Drum drying these jet-cooked dispersions yields dry products that can be easily redispersed in water and that are not oily to the touch. .Despite the absence of emulsifiers in these systems, aqueous dispersions are stable and can be stored for weeks without phase separation. The oil component is uniformly dispersed within the starch or starch-water matrix in the form of micron-sized droplets. A significant percentage of the oil is tightly bound within the starch matrix and cannot be easily removed by hexane extraction. Applications of these composites as adhesives, seed coatings, cosmetics, and fat-replacers in low-fat food products are being explored.

Last Modified: 7/22/2014
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