Use of Starch–Lipid Composites in Low-Fat Ground Beef Products

Novel composites improve flavor and juiciness of low-fat ground beef products

Food Technology Magazine | Article

KATHLEEN WARNER, KENNETH ESKINS, GEORGE F. FANTA, TERRY C. NELSEN,

JONATHAN W. ROCKE

A family of starch–lipid composites, prepared by passing aqueous mixtures of starch and lipid through an excess-steam jet cooker (Fig. 1), offer flavor and texture advantages when combined with food products, particularly ground beef. The jet-cooked dispersions are stable and do not phase-separate even after prolonged standing. They can be drum dried and milled to yield dry powders that are not oily to the touch. The lipid component is dispersed within the starch or starch–water matrix as drople…Fig. 1—Inventors George Fanta (left) and Kenneth Eskins prepare starch–lipid composites using a steam jet cooker




Table 1—Formulations for starch–lipid products added to ground beef

Fig. 2—Effect of starch–lipid composites on beef flavor of ground beef patties. The products are identified in Table 1.

Fig. 3—Effect on fatty flavor.Fig. 4—Effect on juiciness.

Fig. 5—Effect on chewiness (tenderness/toughness).

Table 2—Results of fat and water analyses of beef samples

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In This Article

  1. Food Product Development
  2. Food Ingredients and Additives
  3. Colors
  4. Food, Health and Nutrition
  5. Food Ingredients and Additives
  6. Fats and Oils

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