Oxidised starch as gum arabic substitute for encapsulation of flavours

被引：33

作者：

Chattopadhyaya, S ^{[1
]}

Singhal, RS ^{[1
]}

Kulkarni, PR ^{[1
]}

机构：

[1] Inst Chem Technol, Food & Fermentat Technol Div, Mumbai 400019, India

来源：

CARBOHYDRATE POLYMERS | 1998年 / 37卷 / 02期

关键词：

encapsulation; oxidised starch; gum arabic substitute;

D O I：

10.1016/S0144-8617(98)00054-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Oxidised starches prepared from corn and waxy amaranth starch under conditions optimised for development for film forming ability were compared with gum arabic and a known substitute of gum arabic for encapsulation of a model flavour compound, vanillin. Percentage vanillin encapsulated using gum arabic, amiogum 688 (a known gum arabic substitute), oxidised corn starch and oxidised amaranth starch differed marginally and were found to be 57.84%, 58.61%, 60.89% and 58.61% respectively of the recoverable vanillin. Results obtained suggest the possibility of using oxidised starch as a substitute for gum arabic in encapsulated flavours with advantages such as freedom from hygroscopicity and similar encapsulation efficiency. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：143 / 144

页数：2