Heat Expanded Starch-Based Compositions

A heat expansion process similar to that used for expanded bead polystyrene was used to expand starch-based compositions. Foam beads made by solvent extraction had the appearance of polystyrene beads but did not expand when heated due to an open-cell structure. Nonporous beads, pellets, or particles...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-05, Vol.55 (10), p.3936-3943
Main Authors: Glenn, Gregory M., Klamczynski, Artur K., Holtman, Kevin M., Shey, Justin, Chiou, Bor-Sen, Berrios, Jose, Wood, Delilah, Orts, William J., Imam, Syed H.
Format: Article
Language:English
Subjects:
absorption
biodegradable products
Biological and medical sciences
biopolymers
bulk density
Chemical Phenomena
Chemistry, Physical
corn starch
expansion temperature
extrusion
foam containers
Food industries
Food Packaging
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
heat expansion
heat treatment
Hot Temperature
Microscopy, Electron, Scanning
Microspheres
packaging materials
Polystyrenes - chemistry
potato starch
processing technology
Starch - chemistry
Starch and starchy product industries
starch foam beads
starch products
starch-based foam products
water
wheat starch
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Description
Summary:A heat expansion process similar to that used for expanded bead polystyrene was used to expand starch-based compositions. Foam beads made by solvent extraction had the appearance of polystyrene beads but did not expand when heated due to an open-cell structure. Nonporous beads, pellets, or particles were made by extrusion or by drying and milling cooked starch slurries. The samples expanded into a low-density foam by heating 190−210 °C for more than 20 s at ambient pressures. Formulations containing starch (50−85%), sorbitol (5−15%), glycerol (4−12%), ethylene vinyl alcohol (EVAL, 5−15%), and water (10−20%) were studied. The bulk density was negatively correlated to sorbitol, glycerol, and water content. Increasing the EVAL content increased the bulk density, especially at concentrations higher than 15%. Poly(vinyl alcohol) (PVAL) increased the bulk density more than EVAL. The bulk density was lowest in samples made of wheat and potato starch as compared to corn starch. The expansion temperature for the starch pellets decreased more than 20 °C as the moisture content was increased from 10 to 25%. The addition of EVAL in the formulations decreased the equilibrium moisture content of the foam and reduced the water absorption during a 1 h soaking period. Keywords: Polystyrene foam; packaging; molding; biopolymer
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0630163