Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 9/14/2005
Publication Date: 9/14/2005
Citation: Byars, J.A. 2005. Control of droplet size distribution in starch-oil composites [abstract]. American Association of Cereal Chemists Meetings. p. 283.
Technical Abstract: Previous work has shown that a stable dispersion of oil droplets can be obtained by combining an aqueous slurry of starch and oil in an excess steam jet cooker. The resulting starch oil composites have been used in a broad range of food and industrial applications. During jet cooking, the starch is solubilized by the high temperature and shear, and the shearing also breaks the oil phase into small droplets. Starch shells are rapidly formed around the oil droplets before they recoalesce, resulting in stable composites with oil droplets with typical diameters of 1-10 microns. This work determines the effect of product composition and processing on the droplet size and distribution. The dependence of the droplet size on the amount of oil, jet cooking and cooling conditions, and the presence of other polysaccharide components is examined. These results help to control the droplet size distribution and to understand the process of droplet formation.