Location: Functional Foods Research Unit
Title: Properties of Water-Dispersible Carbon Black Prepared by Steam Jet Cooking with Corn Starch Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 27, 2010
Publication Date: October 27, 2010
Citation: Felker, F.C., Kenar, J.A., Fanta, G.F. 2010. Properties of Water-Dispersible Carbon Black Prepared by Steam Jet Cooking with Corn Starch. Meeting Abstract. Cereal Foods World 55: A45. Technical Abstract: Starch-lipid composites prepared by steam jet cooking have been developed as an environmentally friendly technology for delivering hydrophobic substances as starch-coated microdroplets into aqueous systems. It has been shown that starch and amylose-fatty acid inclusion complexes adhere to the surface of lipid droplets, preventing coalescence of the droplets. In this investigation carbon black was used as the hydrophobic included phase. Starch-carbon black composites were readily dispersible in water, as were freeze-dried samples. Several approaches were used to provide evidence that starch coated the carbon black particles in a manner similar to lipid droplets. Washing the carbon black solids repeatedly with water to remove all soluble starch did not cause clumping or aggregation of the particles. Washed carbon black fractions were shown to liberate glucose on acid hydrolysis or amylase digestion. Thermogravimetric analysis revealed a weight loss associated with the oxidation of starch as well as carbon black. Liquid composites were stable with long-term storage, with carbon black remaining finely dispersed. Surfaces coated with dried films of these composites completely released the carbon black on washing without detergents. These experiments indicate that in the absence of any surfactant or emulsifier, jet-cooked starch could be used to manufacture water-based printing inks or coatings with the ability to be easily rinsed away.