阿拉伯树胶
喷雾干燥
阿拉伯语
环糊精
风味
乳状液
柠檬烯
材料科学
色谱法
化学
化学工程
食品科学
有机化学
精油
哲学
工程类
语言学
作者
Hirokazu Shiga,Hidefumi Yoshii,Taiji Nishiyama,Takeshi Furuta,Pirkko Forssell,Kaisa Poutanen,P. Linko
标识
DOI:10.1081/drt-100105295
摘要
The flavor inclusion powder was prepared by spray drying, using the combined encapsulation method of inclusion by β-cyclodextrin (β-CD) and emulsified by gum arabic (GA). d-Limonene and ethyl n-hexanoate were used as model flavors. The application of high pressure by Microfluidizer to the mixture of flavors and β-CD slurry was an effective means of forming inclusion complex. Flavor retention during spray drying under various compositions of the encapsulants was investigated. The flavor retention using the blended encapsulant was increased by adding GA in the encapsulant. The characteristics of release of encapsulated flavor during storage were evaluated at 50°C and 75% of relative humidity. The release rate of flavor in spray-dried powder depended on kinds of the flavors and composition of the encapsulant. The blending MD and β-CD in the feed liquid decreased the release rate of flavors. The rate of release of flavor was analyzed by Avrami's Equation.
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