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United States Department of Agriculture

Agricultural Research Service

Title: Stretching Fat with Starch

Authors
item FELKER, FREDERICK
item Eskins, Kenneth
item FANTA, GEORGE

Submitted to: The World and I
Publication Type: Review Article
Publication Acceptance Date: July 8, 1998
Publication Date: N/A

Technical Abstract: The starch-oil composite technology known as Fantesk**TM is reviewed in terms of its characteristics and applications. The process of steam jet cooking is described, and the effects of this process on the starch and oil components is explained. The physical forms of Fantesk**TM are varied by the choice of various starches and processing options. The fine structure of the composites is revealed by light and electron microscopy techniques. Examples are given of different types of applications including fat replacers and flavor carriers in meat and dairy products, seed film coatings for germination enhancement and agrichemical targeting, industrial uses such as adhesives, coatings, and lubricants, additives for modifying the properties of other composite materials, and newly emerging cosmetic and pharmaceutical applications. Technology transfer mechanisms are available for development and commercialization of new products. Brief summaries of the equipment used to manufacture Fantesk**TM and the chemistry of starch as it relates to starch-oil composites are provided.

Last Modified: 9/29/2014
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