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Isolation of Water‐Miscible High‐Oil Fractions from Starch‐Oil Composites
Author(s) -
Knutson C. A.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.3.351
Subject(s) - starch , chemistry , emulsion , hexane , composite number , composite material , chemical engineering , chromatography , food science , organic chemistry , materials science , engineering
High‐oil fractions were isolated from a series of starch‐oil composites prepared by jet‐cooking mixtures of starch and vegetable oil in water. They consisted of an emulsion of starch, oil, and water. These fractions were miscible in water and nearly immiscible in hexane. Emulsions from composites prepared with 10–40% oil contained 40–75% of the oil found in the original composite. Oil content of the emulsions varied with the oil content of the original composite, but the ratio of water to starch was essentially constant.