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ARS Home » Research » Publications at this Location » Publication #107158


item Erhan, Selim
item Fanta, George
item Felker, Frederick
item Byars, Jeffrey

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Other
Publication Acceptance Date: 6/16/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Fantesk**TM is a starch-oil composite. It is prepared by jet-cooking starch, oil, and water. The product then is dried and milled to a powder that contains encapsulated oil droplets that range from 1 to 10 micrometer in size. The total amount of oil can be up to 50% by weight. These composites, by delivering oil in a time release mechanism in the mouth, can give the continuous fatty taste of a much higher fat containing product. Therefore, it has a potential to be used in low-fat products like prepared meats, sauces, cheese, and ice cream. In addition, the oil droplets can be used to encapsulate flavoring compounds or nutraceuticals. This powder also can be resuspended in water to give a stable dispersion that also has an excellent emulsifying capacity for lipids. The stability of these dispersions, the capacity of Fantesk**TM as an emulsifier, and its potential application in various food industries are discussed.