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United States Department of Agriculture

Agricultural Research Service


item Felker, Frederick
item Erhan, Selim

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 6/14/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Stable aqueous starch-oil composites with a wide range of potential food applications are made with a new patented process (Fantesk**TM) consisting of co-jet cooking starch and oil. Oil droplets typically range in size from 1 to 10 microns and are coated with starch shells. Liquid composite can be drum dried, milled to a dry powder, and reconstituted in water. It was necessary to know whether oil droplets are completely prevented from coalescing by the starch shells, or whether some coalescence is still possible. Separate starch-oil composites were prepared with soy oil saturated with Sudan red and with soy oil containing carbon black particles. Droplet size and coalescence were examined by light microscopy. Small amounts of pectin or lecithin significantly decreased oil droplet size. Occurrence of doubly labeled droplets (showing both pink-stained oil and particulate inclusions) was similar in mixtures of liquid composites made either directly after cooking (while still hot) or after cooling overnight. Significantly fewer doubly labeled droplets were seen in mixtures of composites reconstituted in water at room temperature after drum drying. These results suggest that droplet size in starch-oil composites can be reduced with pectin or lecithin. Separation of heterogeneous oil droplets can be maintained better by dry-mixing drum-dried powders and then reconstituting. These flexibilities enhance the range of applications of starch-oil composites in foods.

Last Modified: 05/27/2017
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