Starch—hydrocolloid composites prepared by steam jet cooking

Abstract

Starch—hydrocolloid composites, containing 1–10% hydrocolloid, have been prepared by a jet cooking and drum drying process that intimately mixes the two components and yields products that have physical properties differing from those obtained by conventional cooking techniques. Dried composites can be readily redispersed in water to yield smooth, viscous dispersions that exhibit considerable lubricity. Viscosities of final products depend upon the particular starch and hydrocolloid used. Composites prepared from cornstarch with either guar gum or konjac gum did not form gels when dispersed in water but remained smooth and free-flowing, even after prolonged standing. Other hydrocolloids, such as xanthan gum, locust bean gum, carrageenan and CMC produced composites that set up to soft gels. The properties of these composites suggest their use in foods as fat replacers, stabilizers, gelling agents and thickeners.