Page Banner

United States Department of Agriculture

Agricultural Research Service

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

item Fanta, George
item Eskins, Kenneth

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

Technical Abstract: As part of our continuing research program on starch utilization, we are investigating steam jet cooking as a method for preparing blends of starch with other monomeric and polymeric materials. In this presentation, we describe the preparation and properties of new starch-oil compositions by a jet cooking process that utilizes the high temperature and turbulence within the cooker to uniformly distribute the oil component within the starch matrix as micron-sized droplets that do not coalesce and separate.

Last Modified: 4/22/2015