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Title: Preparation and properties of high oil content starch-oil composites

Author
item Byars, Jeffrey
item Fanta, George
item Felker, Frederick

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 9/24/2008
Publication Date: 9/24/2008
Citation: Byars, J.A., Fanta, G.F., Felker, F.C. 2008. Preparation and properties of high oil content starch-oil composites. American Association of Cereal Chemists Meetings. 00:000-000.

Interpretive Summary:

Technical Abstract: Many applications have been developed for aqueous dispersions of jet-cooked starch-oil composites prepared by excess steam jet cooking. Previous formulations have typically contained between 20% and 50% oil by weight based on the weight of starch. In order to expand the range of potential applications, new preparation methods were investigated to increase the oil content to as high as four times the weight of starch. High amylose corn starch was cooked in an excess-steam jet cooker in the presence of oleic acid, and soybean oil was added to form the starch-oil composites. Amylose is removed from solution by forming helical inclusion complexes with the oleic acid, and if the materials are cooled sufficiently quickly the helical inclusion complexes only form small aggregates and shells around the oil droplets, and not a firm gel. Depending on the composition and preparation method, a wide range of stable, high-oil materials from low-viscosity liquids to smooth pastes can be formed. The flow, textural and structural properties of these materials are shown, and potential applications are discussed.