The influence of oil on the properties of slowly-cooled jet-cooked normal corn starch dispersions

Abstract

Previous work has shown that when aqueous dispersions of normal corn starch are jet-cooked under excess steam conditions, the properties of the final product depend on the manner in which the cooked dispersion is cooled. Phase separation of the component molecules of starch alters the final properties, and the extent of phase separation depends on the… (More)

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