Submitted to: Carbohydrate Polymers
Publication Type: Peer reviewed journal
Publication Acceptance Date: 12/3/1995
Publication Date: N/A
Citation: Interpretive Summary: Mixtures of oil and water may be stabilized by adding starch and co-cooking with steam and shearing. The oil forms small particles in the water emulsions which are extremely stable and do not separate into oil and water even when heated or frozen. The resulting gels are creamy and smooth and have many applications in foods, cosmetics, pharmaceuticals, industrial chemicals, and adhesives.
Technical Abstract: Combination of starch, water, and oil by a process utilizing an excess- steam jet cooker produces a new class of stable, oil-in-water dispersions. Examination of aqueous gels by light microscopy (LM) and transmission electron microscopy (TEM) and of dried thin films by scanning electron microscopy (SEM) shows that the oil is microencapsulated in the starch water matrix or in the dried starch matrix as droplets that are typically 1-10. Oil droplets appear to be surrounded by a boundary which prevents them from coalescing during heating or freeze-thawing.