Afamily 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 droplets, about 1-10 microns in diameter.
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