Non-separable starch-oil compositions

作者: Kenneth Eskins , George F. Fanta

DOI:

关键词:

摘要: A stable and non-separable composition comprised of starch oil can be prepared in the absence external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion at elevated temperatures incorporating into non-retrograded under conditions high turbulence. The resulting dispersions form soft gels that easily converted to pourable fluids application heat. Upon drying, these yield solid compositions are redispersed water smooth, nongreasy, yet slippery touch. These useful as thickening agents, suspending fat substitutes, seed coatings. They receptive addition a variety water-immiscible materials, such volatile essential oils, food flavorants, medicinals, agricultural chemicals, like.

参考文章(10)
Julianne M. Lenchin, Gary A. Zwiercan, Norman L. Lacourse, Imitation cheese products containing high amylose starch as total caseinate replacement ,(1986)
Eugene T. Finocchiaro, Francis M. Mallee, Starch-based texturizing agent ,(1995)
Ralph Trksak, James Eden, Robert Williams, Starch based particulate encapsulation process ,(1986)
James Kasica, James Eden, Craig Leake, Paul Altieri, Norman Lacourse, Corrugating adhesive containing soluble high amylose starch ,(1992)
Jeanette A. Little, Keith D. Stanley, Donald W. Harris, Method of preparing reduced fat foods ,(1992)
Hiroshi Edo, Satoshi Kawade, Production of o/w-type emulsion having high viscosity ,(1986)