Submitted to: National Technology Transfer Conference and Exposition
Publication Type: Proceedings
Publication Acceptance Date: 10/31/1996
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: New composite compositions containing 10-50 parts of oil or lipid per 100 parts of starch, by weight, are prepared by passing aqueous mixtures of starch and oil through a steam jet cooker at elevated temperatures and pressures. The resulting dispersions are lubrous and free flowing and form soft gels on cooling. They are also stable to heat and exhibit freeze-thaw wstability. Despite the absence of added emulsifiers in these systems, aqueous dispersions are stable and can be stored for prolonged periods of time without phase separation. Drum drying these jet-cooked dispersions yields outwardly dry products that are not oily to the touch and that can be easily redispersed in water. The oil component is uniformly dispersed within the starch or starch-water matrix as micron-sized droplets. A significant percentage of this oil is tightly bound and cannot be easily removed by hexane extraction. These compositions are useful as fat replacers in food products, as adhesives for wood and paper products, as water-based delivery systems for industrial coatings, as coatings for seeds, and as water-based delivery systems for cosmetics and drugs.