Submitted to: Fine Particle Society
Publication Type: Abstract Only
Publication Acceptance Date: April 3, 1998
Publication Date: N/A
Technical Abstract: Jet-cooked starch-water-oil forms gels (Fantesk**TM) with exceptional stability. The oil is encapsulated in droplets of 1-10 um 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 by light microscopy (LM) and transmission electron microscopy (TEM) 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. Photo acoustic spectroscopy was used to analyze the boundary layer. This is a nondestructive method for near-surface analysis of irregular solids. The comparison of Fantesk**TM with encapsulated oil and fatty acids shows that there is an interaction between the fatty acids and the starch matrix, but no interaction between the oil and the starch matrix.