Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: May 11, 1997
Publication Date: N/A
Technical Abstract: Jet-cooked starch-water-oil forms gels with exceptional stability. The oil is encapsulated in droplets 1-10 micrometers in diameter in this composite. These oil droplets do not coalesce. This quality enables this product to be used as fat replacers and stabilizers in foods and as components in cosmetics, drug delivery systems, and adhesives. Micrographs of the aqueous gels obtained by light microscopy and transmission electron microscopy indicate the presence of a boundary layer surrounding the oil droplets. Information on the structure of this layer is necessary to evaluate the commercial usefulness of these starch-oil composites, especially when the oil is replaced with various resins for adhesive applications. FTIR-Microscopy techniques offer a method for investigating the chemical basis of the observed boundary effect. FTIR spectra obtained from different regions (internal versus boundary layer) of sectioned oil droplets will be compared.