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ARS Home » Research » Publications at this Location » Publication #109585


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

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: Fantesk**TM is a new Generally Accepted as Safe (GRAS) starch-oil composite prepared by jet cooking technology, which incorporates oil, water, and starch in a starch:lipid ratio varying from 10:1 to 2:1. This process results in a lubricous fluid gel, where oil droplets in the range of 1 to 10 um are randomly suspended in the cooked starch dispersion, e.g., the oil phase is encapsulated into the starch phase. Fantesk can be used as a creamy opaque liquid as it emerges from the jet cooker, drum dried flakes, or powder when flakes are milled. The viscosity of the resulting liquid can be varied depending on starch type and amount. Flakes do not present an oil surface, and their thickness and size can be varied with composition and percent solids. The powder is dry to the touch, not oily, and can be reconstituted with water, giving a very similar liquid to the original jet-cooked composite. Food grade ingredients and processing conditions allow the benefits of both the continuous starch phase and the encapsulated oil or fat phase to enhance flavor, texture, and mouthfeel attributes. Uses of Fantesk as a fat replacer in meats, baked goods, and ice cream have been demonstrated. More food applications such as encapsulation of essential oils, vitamins, antioxidants, and pigments are possible, based on the unique distribution of lipid droplet sizes, the starch coatings on the lipid droplets, and the easy incorporation of the composite into the aqueous phase of the food product.