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United States Department of Agriculture

Agricultural Research Service

Title: Compositional Changes in Jet Cooked Vegetable Oils and Fatty Acid Esters

Authors
item Tevis, Ian
item Kenar, James

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: October 17, 2004
Publication Date: October 20, 2004
Citation: Tevis, I.D., Kenar, J.A. 2004. Compositional changes in jet cooked vegetable oils and fatty acid esters [Abstract]. American Chemical Society Abstracts.p.126.

Technical Abstract: Highly stable starch-oil composites can be prepared by 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. Upon cooling a starch shell forms around the oil or lipid droplets that prevents oil coalescence. These composites are water-dispersible over a wide range of dilutions and allow the production of a wide variety of products for food, industrial, or agricultural applications. Because hydrolysis and oxidative degradation of oils and lipids is undesirable, we are working to characterize the compositional changes that occur in the oils after passage through the jet cooker. This poster presents the various oils utilized as well as the analytical methods and results used to characterize compositional changes.

Last Modified: 12/26/2014
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