chemical corp ppf nj 1838 fragrance oil 15 4 parts______________________________________ mixture a was made with simple low speed blending mixture b was made by adding the components in the order listed to a beaker with continuous high shear agitation dispersator premier mill corp to form a 5 10 micron emulsion of the oil part b was then added to part a with gentle agitation the suspension of raw starch and cws starch oil droplets in salt solution produced by combining parts a and b was jet cooked at 150 u00b0 c vented to atmospheric pressure and degassed and applied to a chilled drum as described above the resulting product was a firm flexible sheet all the water present in the degassed cook was contained in the sheet there was no free liquid the wet sheet had a strong odor characteristic of the fragrance oil microscopic examination showed the oil to be present as droplets 1 micron diameter or less trapped in the starch matrix the sheet was readily cut into 1 4 inch flakes they were dried in a dietert moisture teller at 38 u00b0 c to approximately 20 moisture these flakes had a persistent odor characteristic of the fragrance oil the flakes were free flowing and non sticky after the flakes had come to equlibrium room temperature moisture about 12 they were analyzed for volatiles using a dupont instruments model 951 thermo gravimetric analyser analysis showed that approximately 60 of the oil in the original slurry was retained in the dried flakes high amylose starch hylon vii national starch and chemical was slurried in water at 35 percent anhydrous solids sodium stearyl lactylate was added to a concentration of 0 1 percent on total weight this slurry was processed through the jet cooking and.