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United States Department of Agriculture

Agricultural Research Service

Title: NEW STARCH-LIPID COMPOSITIONS PREPARED BY STEAM JET COOKING)

Author
item Fanta, George
item Eskins, Kenneth

Submitted to: Corn Utilization Conference Proceedings
Publication Type: Abstract only
Publication Acceptance Date: 6/6/1996
Publication Date: N/A
Citation:

Interpretive Summary:

Technical Abstract: As part of our continuing research program on starch utilization, we are investigating steam jet cooking as a method for preparing blends of starch with other monomeric and polymeric materials. In this presentation, we describe the preparation and properties of new starch-oil compositions by a jet cooking process that utilizes the high temperature and turbulence within the cooker to uniformly distribute the oil component within the starch matrix as micron-sized droplets that do not coalesce and separate.

Last Modified: 8/24/2016
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