CHARACTERIZATION OF SELECTED MATERIALS FOR LEMON OIL ENCAPSULATION BY SPRAY DRYING

被引：26

作者：

BANGS, WE ^{[1
]}

REINECCIUS, GA ^{[1
]}

机构：

[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, ST PAUL, MN 55108 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03935.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Methods were developed for characterizing various polymers for their capacity to retain high amounts of encapsulated lemon oil. The testing protocol included evaluation of polymer isothermal drying curves, fluid flow characteristics, lemon oil encapsulation efficiency, emulsion stability, maximum loading values, vapor phase diffusive flux and extractable oil. Of the encapsulation matrices examined, the commerical product, Capsul, was best overall, with excellent retention of volatile oil, emulsion stability and load capacity. An oxidized, phenylalanine‐reacted starch rated best of the experimental materials. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1356 / 1358

页数：3

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