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S. M. ERHAN¹, S. L. Swanson, F. C. Felker, and A. G. Garzon. (1) National Center for Agricultural Utilization Research, Biomaterials, USDA, Agricultural Research Service, 1815 N. University Street, Peoria, IL 61604

Jet-cooked starch-lipid composites, prepared by the patented process ( Fantesk^TM ) can be used in carrying oil and fat in food products.

The lipid fraction in Fantesk^TM is encapsulated in droplets ranging from one to ten micrometer in diameter and is slowly released in the mouth as the starch is hydrolyzed to give a satisfying mouthfeel. In addition of achieving this mouthfeel at a much lower level of fat or oil, the slow release system enables the use of a less costly lipid in larger amounts for processing, and the more costly, flavor carrying lipid, in smaller amounts, in Fantesk^TM.

The amount of lipid that is jet-cooked into starch or wheat flour can be as high as 50%. The product is a very stable emulsion. It can be drum dried to a film and reduced to a dry, non-oily stable powder. This powder can be resuspended in water to produce a stable gel, resembling the original gel from the jet-cooker.

We have prepared Fantesk^TM with flour and starch with amounts of butter ranging from 10 to 50%. These composites than were used in butter cookie recipes. It was possible to maintain good texture, shape, thickness and uniform baking after reducing the overall fat content up to 30%. The taste was indistinguishable from a full fat recipe. In the next stage of the experiments 75% of the total fat content of the recipe was provided by margarine and 25% by butter, encapsulated in Fantesk^TM. The taste panel conclusion was that the butter flavor was strong and the margarine taste was not detected.

Fantesk^TM use gives a satisfying mouth feel with 30% less fat and significantly reduces the cost by enabling the use of margarine as the bulk fat, without covering up the butter taste.