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United States Department of Agriculture

Agricultural Research Service

Research Project: PREPARATION, PROPERTIES, AND COMMERCIAL APPLICATIONS OF STARCH-LIPID COMPOSITIONS PREPARED BY STEAM JET COOKING

Location: Functional Foods Research Unit

Title: Preparation of Vegetable Oil Emulsions from Amylose-Sodium Palmitate Inclusion Complexes

Authors
item Kenar, James
item Fanta, George
item Byars, Jeffrey
item Felker, Frederick
item Shogren, Randal

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: February 10, 2010
Publication Date: May 19, 2010
Citation: Kenar, J.A., Fanta, G.F., Byars, J.A., Felker, F.C., Shogren, R.L. 2010. Preparation of Vegetable Oil Emulsions from Amylose-Sodium Palmitate Inclusion Complexes. Annual Meeting and Expo of the American Oil Chemists' Society. no presentation.

Technical Abstract: Aqueous dispersions of high amylose starch were steam jet cooked and blended with aqueous solutions of sodium palmitate to generate amylose sodium palmitate helical inclusion complexes. This preparative method allows sufficient quantities of these complexes to be prepared to examine their properties. Cooled aqueous dispersions of these complexes possess unique rheological properties that are dependent upon the starch concentration used in the jet cooking process can be varied from low-viscosity liquids (at 3.75 % and 5.99 % solids) to gels (at 6.64 % solids). Low viscosity dispersions were also found to be dependent upon pH and they became quite viscous upon addition of acid. We examined these amylose sodium palmitate complexes to prepare oil-in-water emulsions stabilized by the complexes. Initial experiments showed that the jet cooked dispersions functioned as dispersants for vegetable oils, when the oil was blended into the aqueous dispersions. Also, acidification of the resulting blends yielded aqueous gels containing high concentrations of dispersed oil droplets. These oil-in-water dispersions could have practical applications in foods, lotions and water-based lubricants and this presentation will discuss the preparation, characterization, and properties of the amylose sodium palmitate inclusion complexes and their effectiveness to emulsify vegetable oils in water.

Last Modified: 8/29/2014
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